Chemical modification of banana starch (Musa paradisiaca L.) with the degradation products of virgin and bottle waste of polyethylene terephthalate was carried out in situ. The modified starch was ...characterized by FTIR and NMR, which allowed proposing three chemical structures. SEM micrographs showed that the morphology of the modified starch granule is directly related with mass ratio of Starch/PET and type of PET used in the reaction. The crystallinity of the modified starch decreased up to 92.6% and 62.5% using bottle waste and virgin PET, respectively, according to XRD diffractograms. TGA analysis showed that the starch degradation temperature decreased by 12 °C. Modified starch films were elaborate and its electrical conductivity was found to be 2.9 times compared to that of native starch. The starch/PET film presented the highest value in the mechanical property of elongation at break compared to the starch-only film. The modified starch film was degraded above 80% by aqueous hydrolysis.
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•Degradation products of virgin and bottle waste of PET modified the chemical structure of starch.•The modification of the morphology of the starch granule depends on the mass of PET used in the reaction.•The crystallinity of the modified starch is a function of the Starch/PET mass ratio used in the reaction.•Modified Starch Film is capable of conducting electrical current.
The objective of this work was to modify banana starch with pineapple leaf fibers (PALF) and its production of biodegradable films. The reaction conditions of the starch modification were a ...Starch/PALF mass ratio of 50, a time of 1 h and a temperature of 140 °C, to obtain a yield of 41.18 %. Characterization by FTIR and NMR confirmed that the chemical reaction was carried out. XRD and TGA analysis showed that the crystalline zones of the starch were affected during the modification and the product obtained is thermally less stable compared to unmodified starch. The modified starch showed a lower pasting profile compared to the native starch; however, the modified starch showed the ability to form a film. The starch-PALF films were obtained by the casting method and partially characterized. These films presented better mechanical properties compared to the unmodified films. Also, these films could compete with conventional non-biodegradable plastics.
The analysis of materials using Fourier transform infrared (FTIR) spectroscopy has a unique area called the fingerprint region for each compound. However, this area is almost never discussed because ...of its complexity due to the large number of signals that appear in it. In this work, the fingerprint region analysis of the ethylene–vinyl acetate copolymer (EVA) with different percentages of vinyl acetate (VA) (18%, 28%, 40%) was performed. In comparison with other instrumental techniques, the crystallinity and structural arrangement of the EVA copolymers were determined simply and economically. The crystallinities for EVA18, EVA28 and EVA40 were 24.39%, 6.95% and1.03%, respectively. In terms of structural ordering, the number of linear chains of EVA copolymer decreases as the concentration of VA increases, which favors the reduction of degrees of freedom and the formation of hydrogen bonds.
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•Mechanical milling affects thermal properties at long milling times.•Milling increases amylose content and promotes the formation of elastic gels (Ǵ).•Modified starches show a ...non-Newtonian flow behavior as reofluidizers.•Tan δ shows the modification of starch-generated elastic gels.
This work evaluates the effect of high-energy mechanical milling time (7 levels, 20–80 min) on amylose content, crystallinity pattern, temperature and gelatinization enthalpy, morphology, and rheological properties of chayotextle (Sechium edule Sw.) starch. After 30 min of milling, granular structure was affected, and amylose values were the highest while crystallinity and gelatinization enthalpy decreased significantly. These changes allowed to obtain gels with viscoelastic properties where the elastic character (Ǵ) prevailed upon the viscous modulus (Ǵ́). Native starch showed Tan δ values of 0.6, increased significantly (0.9) after 30 min of milling due to the surge in linear chains (amylose) and loss of granular structure. Native and modified starches showed high dependence on cutting or shear speed, presenting a non-Newtonian behavior (reofluidizers). These results indicate that mechanical grinding is an alternative to obtain modified starches with applications in the food industry.
The banana starch reaction with polyethylene using ethylene carbonate was carried out by varying the starch/ethylene carbonate mass ratio (50–1000%). The starch-g-PE mass yield reached 89% mass ...conversion and a grafting yield of 0.52 when a starch/EC = 0.5 ratio was used, while the mass yield decreased until reaching a value of 26% when the starch/EC mass ratio increased. The final product was characterized by different instrumentals techniques to demonstrate copolymerization. The vibration signal of the carbonyl group (C=O) increased as that the starch/EC mass ratio decreased, indicating that the starch polymer chains are chemically interacting with the PE. The chemical bond signal between starch with carbonate group was assigned at
δ
4.8 ppm. This modified starch is a material with less thermal stability than banana starch and polyethylene, and its degradation temperature decreases by 20 °C and 50 °C, respectively. The micrographs shown that the starch granules randomly agglomerate due to the presence of PE. Modified starch has a lower crystallinity than native starch. The viscosity of the starch-g-PE granules reached a value of 0.1 Pa s at temperature of 33 °C, while native starch reached a value of 5.0 Pa s at this same temperature. This product obtained is a moisture-resistant material due to the presence of PE chains and that could be used as a compatibilizer for post-consumer polymers such as polyalkanes.
Graphical abstract
Banana starch was modified with B bis(2-hydroxyethyl) terephthalate and its instrumental characterization allowed to propose a chemical structure. In the carbon 6 (C6) of the starch the modification ...reaction was carried out. The morphology of starch changes due to its chemical modification. The modified starch showed a lower crystallinity and thermal stability, compared to the native starch favoring its film formation. The electrical conductivity of the modified starch films was 2.7 times higher than that for the native starch film. The aqueous hydrolysis of the modified starch films was carried out obtaining a degradation of 77% in a determined time. Modified starch films present different mechanical properties compared to native starch film. These results have high application potential to be used in PET degradation products.
Oat (Oa) and apple (Ap) starches were isolated and chemically modified by oxidation with 10% NaOCl to obtain oxidized starches (OOa and OAp), followed by cross-linking with a mixture of 5.6 g of ...sodium tripolyphosphate and 11 g of sodium trimetaphosphate to obtain doubly modified starches (OCOa and OCAp). In the native and modified starches, the functional properties (swelling power and solubility, and freeze-thaw stability) and thermal and rheological properties (steady-state flow curves and paste formation profile) were evaluated. The swelling power of native and double modified starches varied from 57 to 86 g/g and the solubility from 0.8 to 6.0 g/100 g, these variables increased as the study temperature increased; the increment in these properties was greater in Oa compared to Ap. Oxidation followed by crosslinking increased the freeze-thaw stability in Oa and Ap starches at 30, 60, 75, and 90 °C. It also increased the Tg of OCAp and OCOa ≈ 9% compared to the native samples, respectively; while an inverse pattern was observed in apparent viscosity were this value decreased ≈ 0.8 Pa × s for Oa and ≈ 0.5 Pa × s for Ap compared to the double modified samples. All samples presented a thinning cut-type behavior (pseudoplastic), indicating structural differences. Cross-linking in oxidized starches produced a reinforcing matrix that was determined in the paste formation profile. Dual modification (oxidation-cross-linking) could be an alternative for using starches from underused botanical sources, such as apples and oats, with different functional properties and feasible applications in food systems.
Jinicuil seed starch (JSS) was partially characterized and then evaluated as wall material. JSS showed higher content of proteins, lipids, and resistant starch than commercial corn starch (CCS). JSS ...granules presented both oval-spherical shapes and heterogeneous sizes (~1–40 µm) and exhibited a crystallinity lower than CCS with an A-type X-ray diffraction pattern. Both gelatinization peak and final viscosity values in the pasting profile were higher in JSS than in CCS. At 90 °C, the water solubility was 22% and the swelling power was 17 g g−1. Under refrigeration and freeze-thaw, the JSS gel showed high stability. JSS showed a significant presence of protein and small particles; therefore, it was evaluated as wall material in spray drying. The results showed the formation of spherical aggregates and encapsulation efficiencies of L-ascorbic acid of 14.97–81.84%, with process yields of 19.96–27.64%, under the conditions evaluated. JSS has a potential application in the food industry but also as wall material for microencapsulation by spray drying.
The objective of this paper was to perform a copolymerization between polyethylene and starch in order to obtain new environmentally friendly materials. The copolymer obtained was characterized ...thermally, morphologically and structurally, including its pasting profile. The starch-g-PE copolymer showed lower thermal stability compared to the control materials. FTIR analysis determined that the chemical bond signal between the starch and polyethylene in the copolymer overlaps with the native starch signals. The signal from this chemical bond was assigned by proton NMR spectroscopy at δ 4.45 ppm. X-ray studies of the copolymer showed a material with more amorphous characteristics compared to native starch. SEM analysis demonstrated the presence of cracks in the starch granules which favored the chemical interaction between the polymers. The pasting behavior of the copolymer was less pronounced compared to native starch. Therefore, the copolymerization of both polymers could be an alternative to recycle polyethylene and make biodegradable materials.
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•The copolymerization of the starch and polyethylene was achieved by the bulk method.•The incorporation of polyethylene decreased the crystallinity in the starch.•The copolymer obtained had a lower thermal stability than the homopolymers.•Interaction of the starch with the polyethylene generated a low viscosity copolymer.
The objective of this work was to analyze the morphological and physicochemical properties of bean starch and its use in nanoencapsulation by spray drying. Starch purity was 81.21 ± 1.43% db with a ...resistant starch content higher than a commercial corn starch, but with a high protein content and a low amylose content. Starch granules presented smooth surfaces, polyhedral shape and sizes from ~ 1 to 6.3 µm. Black bean starch exhibited an A-type X-ray diffraction pattern with a crystallinity highest than corn starch. Black bean starch showed higher thermal stability than a commercial corn starch. At 90 °C, solubility was 31.0% and swelling power was 31.2 g g
−1
. The black bean starch gel showed a high stability under refrigeration and freeze–thaw. Small particles and viscosity profile suggested the potential application of black bean starch as wall material during nano spray drying. Black bean starch tends to form spherical aggregates during nano spray drying due to the protein content. Capsules size was in the range of 1.0–2.5 µm, however were observed agglomerated particles by SEM. The encapsulation efficiency of
l
-ascorbic acid was 36.88 ± 0.55%. The results indicate that black bean starch possesses properties with potential applications in food industries.
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