Starch nanoparticle formation via reactive extrusion and related mechanism study

Song, Delong; Thio, Yonathan; Deng, Yulin

doi:10.1016/j.carbpol.2011.02.016

Cited by 130 publications

(44 citation statements)

References 27 publications

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“…No morphological changes were observed in both samples after phosphating (C2 and P2) . These results agree with other studies for corn starch and rice starch using STMP/STPP (99/1% w/w). The POCl 3 in different concentrations did not promote changes in the morphology of potato starch .…”

Section: Resultsmentioning

confidence: 85%

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

et al. 2020

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In the previous study, the effect of chemical modification with sodium tripolyphosphate on the properties of corn and pinhão starches was evaluated. However, physical modifications also confer specific characteristics on the starch, diversifying its application. Thus, in this study, thermal (thermogravimetry [TG], differential exploratory calorimetry [DSC]), structural (X‐ray powder diffractometry [XRD], Fourier‐transform infrared [FTIR]) and morphological (field emission gun‐scanning electron microscopy) properties of native and phosphated corn and pinhão starches are evaluated before and after ball milling treatment. In addition, wavelength dispersive X‐ray spectroscopy is applied as a new technique to measure the level of phosphorus and sodium. The incorporation of phosphate groups in starches is confirmed and phosphorus and sodium are reduced after milling. The doubly modified starches show lower moisture retention capacity and lower thermal stability. All treatments reduce the gelatinization enthalpy mainly for double modified starches. Relative crystallinity is drastically reduced after the double modification. Changes in FTIR results are more pronounced after the physical treatment, corroborating with DSC and XRD results. Morphological changes are observed only in the milled samples. Thus, the double modification confer greater changes compared to the isolated modifications.

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Section: Resultsmentioning

confidence: 85%

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

et al. 2020

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“…In the same way, Song et al (2011), reported starch nanoparticles prepared by reactive extrusion method. Their results indicate that with the addition of an appropriate cross-linker, starch nanoparticles with an average size of 160 nm could be obtained.…”

Section: Starch/starchmentioning

confidence: 84%

Biodegradable Starch Nanocomposites

García

Famá

D’Accorso

et al. 2015

Advanced Structured Materials

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Biodegradable thermoplastic materials offer great potential to be used in food packaging or biomedical industry. In this chapter we will present a review of the research done on starch and starch nanocomposites. In the case of nanocomposites based on starch, special attention will be given to the influence of starch nanoparticles, cellulose whiskers, zinc oxide nanorods, antioxidants, and antimicrobial inclusion on the physicochemical properties of the materials. The discussion will be focused on structural, mechanical, and barrel properties as well as on degradation, antibacterial and antioxidant activities. Finally, we will discuss our perspectives on how future research should be oriented to contribute in the substitution of synthetic materials with new econanocomposites.

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“…O ultrassom, quando aplicado em suspensões de amido, pode produzir nanopartículas, as quais podem ser utilizadas como enchimentos para melhorar as propriedades mecânicas e de barreira de biocompósitos (SONG et al, 2011;HAAJ et al, 2013;GONÇALVES et al, 2014), ou até mesmo para produção de nanocompósitos biodegradáveis. GONÇALVES et al (2014) observaram que a hidrólise ácida reduziu o tamanho dos grânulos de 15,34µm (amido nativo), para 21,8nm, enquanto o ultrassom reduziu para 454,3nm.…”

Section: Modificação Físicaunclassified