Study on preparation and physicochemical properties of hydroxypropylated starch with different degree of substitution under microwave assistance

Lin, Derong; Zhou, Wei; He, Qi; Xing, Baoshan; Wu, Zhijun; Chen, Hong; Wu, Ding‐Tao; Zhang, Qing; Qin, Wen

doi:10.1016/j.ijbiomac.2018.12.031

Cited by 32 publications

(15 citation statements)

References 33 publications

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“…The peaks at 1750 cm −1 are accounted for the C=O band in carbonyl groups, whereas the peaks between 1050 and 1350 cm −1 correspond to the C-O band found in ester, phenol, and ethers which are active groups of their constituent compounds (lignin, tannins, cellulose and hemicelluloses) [25,26]. The spectra of pure starch samples show a broad peak at 3200 cm −1 that is attributed to O-H stretching due to the presence of hydroxyl groups in the starch molecules [27][28][29]. The peak at 2936 cm −1 corresponds to the C-H stretching whereas the peaks at 1650 cm −1 and 1455 cm −1 are related to δ(O-H) bending [30][31][32].…”

Section: Results and Conclusionmentioning

confidence: 99%

Preparation and characterization of a novel starch–chestnut husk biocomposite

et al. 2019

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Biocomposites based on potato starch and reinforced with chestnut husks, a lignocellulosic agroforestry waste, were developed by incorporating 2.5 wt%, 5 wt% and 7.5 wt% of chestnut husks via an extrusion molding procedure. The effect of the filler on the morphology and thermos-mechanical properties were studied by scanning electron microscopy (SEM), infrared spectroscopy (FTIR) and dynamic mechanical analysis (DMA). Chestnut husks were homogeneously dispersed within the plasticized starch matrix as shown by SEM images. FTIR results shows that the peaks of pure starch samples in the 500-1500 cm −1 region vanished as chestnut husks was incorporated, suggesting an interaction between starch and chestnut. The glass transition temperature was found to decrease at higher filler content, which indicates an improvement in segmental mobility of starch molecules. DMA tests revealed the presence of two relaxation processes. The α relaxation was associated with the cooperative segmental motion of starch chains while the β relaxation was assigned to the segmental mobility of glycerol-rich phases.

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Section: Results and Conclusionmentioning

confidence: 99%

Preparation and characterization of a novel starch–chestnut husk biocomposite

et al. 2019

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“…Besides surface sanitization and enabling of microbicidal coatings/gels (Section 6.1), enhanced microbiological food safety and quality have also been recorded for CP‐treated polymers: retarded lipid oxidation and reduced hardness of smoked salmon packaged in CP‐treated DSM films during storage at 4 °C (Oh et al., 2016); unaffected color, lipid peroxidation, sarcoplasmic protein denaturation, nitrate/nitrite uptake, or myoglobin isoform distribution of CP‐treated vacuum‐packaged beef loins after 10 days followed by a 3‐day aerobic storage at 3 °C (Bauer et al., 2017); and improved release of thyme EO (TO) after CP treatment of TO/silk fibroin nanofibers, leading to approximately 6.1 log/g reductions of S . Typhimurium in chicken and duck meat (Lin, Liao, et al., 2019). Furthermore, in‐package CP technology, namely, the ability to generate CP inside a sealed package, and its combination with modified atmosphere packaging (MAP) have gained growing interest in recent years as a food surface decontamination technology (please refer to Ekezie et al., 2017; Misra, Yepez, Xu, & Keener, 2019).…”

Section: Coupling Innovative Food Processing Technologies and Packagimentioning

confidence: 99%

“…Lin, Zhou, et al. (2019) studied the preparation and physicochemical properties of hydroxypropylated starch under MW assistance. They reported that the single chemical modification takes a very long time to introduce the hydroxypropyl group to the starch derivatives as compared to the MW process.…”

Section: Coupling Innovative Food Processing Technologies and Packagi...mentioning

confidence: 99%

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Nilsen-Nygaard

Fernández

Radusin

et al. 2021

Comp Rev Food Sci Food Safe

164

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Fossil‐based plastic materials are an integral part of modern life. In food packaging, plastics have a highly important function in preserving food quality and safety, ensuring adequate shelf life, and thereby contributing to limiting food waste. Meanwhile, the global stream of plastics into the oceans is increasing exponentially, triggering worldwide concerns for the environment. There is an urgent need to reduce the environmental impacts of packaging waste, a matter raising increasing consumer awareness. Shifting part of the focus toward packaging materials from renewable resources is one promising strategy. This review provides an overview of the status and future of biobased and biodegradable films used for food packaging applications, highlighting the effects on food shelf life and quality. Potentials, limitations, and promising modifications of selected synthetic biopolymers; polylactic acid, polybutylene succinate, and polyhydroxyalkanoate; and natural biopolymers such as cellulose, starch, chitosan, alginate, gelatine, whey, and soy protein are discussed. Further, this review provides insight into the connection between biobased packaging materials and innovative technologies such as high pressure, cold plasma, microwave, ultrasound, and ultraviolet light. The potential for utilizing such technologies to improve biomaterial barrier and mechanical properties as well as to aid in improving overall shelf life for the packaging system by in‐pack processing is elaborated on.

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“…The contour map shows that the two factors are in a non-obvious elliptical shape. Therefore, the significance of the interaction of the two factors is low [43] . The prediction value was estimated and predicted by software.…”

Section: Resultsmentioning

confidence: 99%

Study on preparation and physicochemical properties of hydroxypropylated starch with different degree of substitution under microwave assistance

Cited by 32 publications

References 33 publications

Preparation and characterization of a novel starch–chestnut husk biocomposite

Preparation and characterization of a novel starch–chestnut husk biocomposite

Current status of biobased and biodegradable food packaging materials: Impact on food quality and effect of innovative processing technologies

Ultrasound-assisted preparation of chitosan/nano-silica aerogel/tea polyphenol biodegradable films: Physical and functional properties

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