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2022
DOI: 10.1016/j.carbpol.2022.119310
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Synthesis and physicochemical evaluation of octenylsuccinated kappa-carrageenan: Conventional versus microwave heating

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Cited by 10 publications
(12 citation statements)
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References 82 publications
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“…This contributes to the unfolding of the chains by expelling anionic polar groups in an aqueous medium, and therefore, the electrostatic repulsion becomes preponderant, which will result in a decreased viscosity by the disentanglement of the polymeric network. These results are not totally in agreement with previous works related to the hydrophobic modification of xanthan by Sara et al [ 26 ] and Toumi et al [ 27 , 29 ] for kappa-carrageenan. This may be because, in these works, the length of the hydrophobic octyl moieties is more important than that of benzyl groups, which resulted in stronger associative forces that increased with increased DS.…”
Section: Resultscontrasting
confidence: 81%
“…This contributes to the unfolding of the chains by expelling anionic polar groups in an aqueous medium, and therefore, the electrostatic repulsion becomes preponderant, which will result in a decreased viscosity by the disentanglement of the polymeric network. These results are not totally in agreement with previous works related to the hydrophobic modification of xanthan by Sara et al [ 26 ] and Toumi et al [ 27 , 29 ] for kappa-carrageenan. This may be because, in these works, the length of the hydrophobic octyl moieties is more important than that of benzyl groups, which resulted in stronger associative forces that increased with increased DS.…”
Section: Resultscontrasting
confidence: 81%
“…The FTIR spectrum of xanthan gum (XG) shows characteristic absorption bands at 1015.55 cm −1 , 1407.66 cm −1 , 1602.34 cm −1 and 1732.13 cm −1 , corresponding, respectively, to the elongation of the ether function C–O–C, the C–H bonds of methyl groups and the asymmetric vibrations of COO–, as well as the elongation of CO esters (acetyls). The characteristic peak at 3317.00 cm −1 is attributed to the elongation of the OH hydroxyl groups [ 34 , 35 , 36 , 37 ].…”
Section: Resultsmentioning
confidence: 99%
“…The appearance of the main characteristic peaks of MTH and XG on the spectrum of the mixture (MTH/XG) was noticed ( Figure 1 ), with the observation of the N–H stretching of the primary amine group of metformin in the range of 3400 to 3100 cm −1 , along with the presence of two bands at 1038 cm −1 and 1166 cm −1 [ 38 ] ascribed to C–N stretching, as well as the N–H deformation at 1602.34 cm −1 [ 12 , 16 ]. Characteristic absorption bands of XG were also observed at 1015.55 cm −1 , 1407.66 cm −1 and 1732.13 cm −1 , corresponding, respectively, to the elongation of the ether COC function, the CH bonds of the methyl groups [ 39 ] and the asymmetric vibrations of COO–, as well as the elongation of the acetyl group [ 34 , 35 , 36 , 37 ]. The FTIR spectra of the formulated microspheres, depicted in Figure 2 , also demonstrate the absence of interactions between XG and MTH.…”
Section: Resultsmentioning
confidence: 99%
“…As shown in Figure 1 a, two new absorption bands have appeared in the spectrum of OSSPG in comparison to the spectrum of SPG. A sharp peak at 1718 cm −1 in the spectrum of OSSPG is attributed to the C=O stretching vibration of the carboxylic group of OSA [ 25 ]. The absorption band around 1580 cm −1 for OSSPG can be ascribed to the asymmetric stretch vibration of carboxylate (RCOO−) [ 36 ], which proves the successful esterification of SPG.…”
Section: Resultsmentioning
confidence: 99%
“…Octenyl succinic anhydride (OSA), recognized as a green esterification agent, is a compound with high chemical activity due to its carbon–carbon double bond and carboxylic-acid-matching bond, with the advantages of being a less-toxic organic solvent, and can be easily applied in subsequent treatments [ 23 , 24 ]. The study of octenenyl succinic anhydride modified polysaccharide includes carrageenan [ 25 ], Arabic gum [ 26 ], and starch [ 27 ], which have all been well studied. In particular, octenenyl succinic anhydride-modified starch has been successfully applied in the food industry.…”
Section: Introductionmentioning
confidence: 99%