Reactive Extrusion‐Processed Shape‐Memory Food Packaging Films Made from Native and Carboxymethylated Plantain Flour/Polystyrene Blends

Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion

Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification-short-chain fatty acid) using native or oxidized starch was analyzed under reactive extrusion (REx) conditions with and without the addition of a green food-grade organocatalyst (l(+)-tartaric acid) with the purpose of developing potentially health-promoting spaghetti-type pasta systems in terms of increasing its resistant starch (RS) values. These would be due to obtaining organocatalytic butyrylated starch or not, or the manufacture of a doubly modified starch (oxidized-butyrylated-starch oxidation followed by organocatalytic butyrylation) or not. To this end, six pasta systems were developed and characterized by solid-state ¹³C cross-polarization magic angle spinning nuclear magnetic resonance (CP MAS NMR) spectroscopy, degree of substitution (DS), attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), pancreatic digestion, free Bu content analysis and in vitro starch digestibility. The results obtained here suggest that starch oxidation hydrolytically degrades starch chains, making them more susceptible to enzymatic degradation by α-amylase. However, the oxidized starch-based pasta systems, once esterified by Bu mainly on the amylose molecules (doubly modified pasta systems) increased their RS values, and this was more pronounced with the addition of the organocatalyst (maximum RS value = ~8%). Interestingly, despite the checked chemical changes that took place on the molecular structure of starch upon butyrylation or oxidation reactions in corn starch-based spaghetti-type pasta systems, and their incidence on starch digestibility, the orthorhombic crystalline structure (A-type starch) of starch remained unchanged.

Shape Memory Polymers as Smart Materials: A Review

Polymer smart materials are a broad class of polymeric materials that can change their shapes, mechanical responses, light transmissions, controlled releases, and other functional properties under external stimuli. A good understanding of the aspects controlling various types of shape memory phenomena in shape memory polymers (SMPs), such as polymer structure, stimulus effect and many others, is not only important for the preparation of new SMPs with improved performance, but is also useful for the optimization of the current ones to expand their application field. In the present era, simple understanding of the activation mechanisms, the polymer structure, the effect of the modification of the polymer structure on the activation process using fillers or solvents to develop new reliable SMPs with improved properties, long lifetime, fast response, and the ability to apply them under hard conditions in any environment, is considered to be an important topic. Moreover, good understanding of the activation mechanism of the two-way shape memory effect in SMPs for semi-crystalline polymers and liquid crystalline elastomers is the main key required for future investigations. In this article, the principles of the three basic types of external stimuli (heat, chemicals, light) and their key parameters that affect the efficiency of the SMPs are reviewed in addition to several prospective applications.