1
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He Y, Zheng Y, Liu C, Zhang H, Shen J. Citric acid cross-linked β-cyclodextrins: A review of preparation and environmental/biomedical application. Carbohydr Polym 2024; 323:121438. [PMID: 37940303 DOI: 10.1016/j.carbpol.2023.121438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/25/2023] [Accepted: 09/26/2023] [Indexed: 11/10/2023]
Abstract
The β-cyclodextrins (β-CD) are biocompatible macrocyclic candidates for the preparation of various composites with enhanced functions. While nontoxic and biodegradable citric acid (CA) is the favorite crosslinking agent for fabricating hierarchical advanced structures. The carboxyl and hydroxyl groups on CA can serve as "structural bridges" and enhance the solubility of β-CD. Leading to the construction of CA cross-linked β-CD with marvelous complicated structures and targeted functions. Here, we directly categorized the grafted composite materials into two main types such as organic and inorganic materials. Particularly, some representative composite materials are listed and analyzed in detail according to their preparation, advantages of unique characteristics, as well as the possible applications in environmental and biomedical fields such as adsorption of pollutants, sensors, and biomedical applications.
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Affiliation(s)
- Ye He
- School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, China
| | - Yangyang Zheng
- School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, China
| | - Chang Liu
- School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, China
| | - Huacheng Zhang
- School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, China.
| | - Jian Shen
- School of Chemistry, Chemical and Environmental Engineering, Weifang University, Weifang, Shandong 261061, China; School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 21 Nanyang Link, 637371 Singapore, Singapore.
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2
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Zheng BD, Yu YZ, Yuan XL, Chen XS, Yang YC, Zhang N, Huang YY, Ye J, Xiao MT. Sodium alginate/carboxymethyl starch/κ-carrageenan enteric soft capsule: Processing, characterization, and rupture time evaluation. Int J Biol Macromol 2023:125427. [PMID: 37330088 DOI: 10.1016/j.ijbiomac.2023.125427] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 06/05/2023] [Accepted: 06/14/2023] [Indexed: 06/19/2023]
Abstract
Although gelatin has good characteristics in preparing soft capsules, its noticeable shortcomings force researchers to further develop substitutes for gelatin soft capsules. In this paper, sodium alginate (SA), carboxymethyl starch (CMS) and κ-carrageenan (κ-C) were used as matrix materials, and the formula of the co-blended solution was screened through rheological method. In addition, films of the different blends were characterized by thermogravimetry analysis, SEM, FTIR, X-ray, water contact angle and mechanical properties. The results showed that κ-C had strong interaction with CMS and SA and the mechanical properties of capsule shell were greatly improved by the addition of κ-C. When the ratio of CMS/SA/κ-C was 2:0.5:1.5, the microstructure of the film was more dense and uniform. In addition, this formula had the best mechanical properties and adhesion properties, and was more suitable for the production of soft capsules. Finally, a novel plant soft capsule was successfully prepared by dropping method, and its appearance and rupture properties met the requirements of enteric soft capsules. In simulated intestinal juice, the soft capsule was almost completely degraded within 15 min, and it was superior to the gelatin soft capsule. Therefore, this study provides an alternative formula for preparing enteric soft capsules.
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Affiliation(s)
- Bing-De Zheng
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China.
| | - Yi-Zhu Yu
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Xiao-Lu Yuan
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Xi-Sheng Chen
- Sinopharm Xingsha Pharmaceutical Co., Ltd., Xiamen 361026, China
| | - Yu-Cheng Yang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Na Zhang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Ya-Yan Huang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China
| | - Mei-Tian Xiao
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Xiamen 361021, China.
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3
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Yu X, Yang Y, Liu Q, Jin Z, Jiao A. A hydroxypropyl methylcellulose/hydroxypropyl starch nanocomposite film reinforced with chitosan nanoparticles encapsulating cinnamon essential oil: Preparation and characterization. Int J Biol Macromol 2023; 242:124605. [PMID: 37116838 DOI: 10.1016/j.ijbiomac.2023.124605] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/31/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
Active packaging derived from polysaccharides plays an important role in prolonging the shelf life of food. In this study, cinnamon essential oil (CEO)-loaded chitosan nanoparticles (CNs) were prepared and embedded in hydroxypropyl methylcellulose (HPMC)/hydroxypropyl starch (HPS) blends to enhance the physicochemical and biofunctional properties of the formed films. Different concentrations (25, 50, 75, and 100 μL/mL) of CEOs were encapsulated with CNs to form CEO-CNs, as confirmed by Fourier Transform Infrared Spectrometer (FTIR), X-Ray Diffraction (XRD), and scanning electron microscope (SEM) images. The prepared CEO-CNs were incorporated into the HPMC/HPS film-forming matrix to prepare reinforced nanocomposite films. SEM images showed that the CEO-CNs were dispersed in the HPMC/HPS matrix, thus filling the void space in the composite matrix and significantly improving the mechanical and barrier properties of the bio-nanocomposite films. The elongation at break of the reinforced films improved from 8.54 ± 0.53 MPa to 24.81 ± 0.47 MPa, and the water vapor permeability was reduced by nearly 30 %. FTIR and XRD analyses indicated the formation of hydrogen bonds between CEO-CNs and HPMC/HPS polymer molecules. Release studies showed that the nanocomposite film was capable of sustained release of CEO, which imparted antioxidant (radical scavenging activity of 27.66-42.19 %) and antimicrobial properties (inhibition of Escherichia coli and Aspergillus flavus growth). Therefore, these HPMC/HPS nanocomposite films with enhanced properties may have great potential for food preservation.
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Affiliation(s)
- Xuepeng Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, PR China.
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4
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Wang Y, Jiang S, Chen Y, Qiu D, Weng Y. Synthesis and Characterization of a Novel Composite Edible Film Based on Hydroxypropyl Methyl Cellulose Grafted with Gelatin. Gels 2023; 9:gels9040332. [PMID: 37102944 PMCID: PMC10137909 DOI: 10.3390/gels9040332] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 04/07/2023] [Accepted: 04/10/2023] [Indexed: 04/28/2023] Open
Abstract
A novel composite edible film was synthesized by grafting gelatin chain onto hydroxypropyl methyl cellulose (HPMC) in the presence of glycerol (used as a plasticizer) using a solution polymerization technique. The reaction was carried out in homogeneous aqueous medium. Thermal properties, chemical structure, crystallinity, surface morphology, and mechanical and hydrophilic performance changes of HPMC caused by the addition of gelatin were investigated by differential scanning calorimetry, thermogravimetric, Fourier transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, universal testing machine and water contact angle. The results shows that HPMC and gelatin are miscible and the hydrophobic property of the blending film can be enhanced with the introduction of the gelatin. Moreover, the HPMC/gelatin blend films are flexible, and exhibit excellent compatibility, good mechanical properties and also thermal stability, and could be promising candidates for food packaging materials.
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Affiliation(s)
- Yajuan Wang
- School of Material and Chemical, Ningbo University of Technology, Ningbo 315211, China
- Zhejiang Institute of Tianjin University, Ningbo 315201, China
| | - Shuting Jiang
- School of Material and Chemical, Ningbo University of Technology, Ningbo 315211, China
| | - Yue Chen
- School of Material and Chemical, Ningbo University of Technology, Ningbo 315211, China
| | - Dan Qiu
- School of Material and Chemical, Ningbo University of Technology, Ningbo 315211, China
- Zhejiang Institute of Tianjin University, Ningbo 315201, China
| | - Yunxuan Weng
- Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
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5
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Zhai X, Zhang R, Wang W, Hou H. Relationship between phase morphologies and mechanical properties of thermoplastic starch/poly(butylene adipate-co-terephthalate) composite films prepared by extrusion blowing. Int J Biol Macromol 2022; 224:1356-1360. [DOI: 10.1016/j.ijbiomac.2022.10.221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 10/03/2022] [Accepted: 10/24/2022] [Indexed: 11/05/2022]
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6
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Wang Y, Wang J, Sun Q, Xu X, Li M, Xie F. Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics. Food Chem 2022; 379:132075. [DOI: 10.1016/j.foodchem.2022.132075] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 11/04/2021] [Accepted: 01/03/2022] [Indexed: 12/18/2022]
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7
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Liu XL, Zhu CF, Liu HC, Zhu JM. Quantitative analysis of degree of substitution/molar substitution of etherified polysaccharide derivatives. Des Monomers Polym 2022; 25:75-88. [PMID: 35341117 PMCID: PMC8956314 DOI: 10.1080/15685551.2022.2054118] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Accepted: 03/11/2022] [Indexed: 12/16/2022] Open
Abstract
Due to the unique properties such as nontoxicity, biodegradability, availability from renewable resources, and cost-effectiveness, polysaccharides play a very important part in the science and technology field. The various chemically modified derivatives of these offer a wide range of high value-added in both food and non-food industries. Among the chemical modification, etherified polysaccharide is one of the most widespread derivatives by introducing an ether group which is commonly stable in both acidic and alkaline conditions. Hydroxyalkylation, alkylation, carboxymethylation, cationization, and cyanoethylation are some of the modifications commonly employed to prepare polysaccharides ethers derivatives. There also has been a growing tendency for creating new types of modification by combining the different means of chemical techniques. The correct determination of degree of substitution (DS)/molar substitution (MS) is crucially important. The objective of this article is to summarize developments in synthetic etherified polysaccharides, involving analytical methods for determination of MS/DS, measurement processes, and the associated mechanisms.
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Affiliation(s)
- Xue-Li Liu
- College of Material and Chemical Engineering, Chuzhou University, Anhui, China
- School of Chemistry & Chemical Engineering, Anhui University, Anhui, China
| | - Chun-Feng Zhu
- Department of Pharmacy, Traditional Chinese Hospital of Lu’an, Anhui, China
| | - Han-Chun Liu
- College of Material and Chemical Engineering, Chuzhou University, Anhui, China
| | - Jia-Ming Zhu
- College of Material and Chemical Engineering, Chuzhou University, Anhui, China
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8
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Ji Z, Yu L, Duan Q, Miao S, Liu H, Shen W, Jin W. Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose). Foods 2022; 11:foods11010128. [PMID: 35010254 PMCID: PMC8750888 DOI: 10.3390/foods11010128] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 01/27/2023] Open
Abstract
This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. The results clearly indicate that the two biopolymers are immiscible and have low compatibility. Moreover, the rheological behavior and morphology of the GA/HPMC blends significantly depend on the blending ratio and concentration. Higher polysaccharide contents decrease the gelling temperature and improve the gel viscoelasticity character of GA/HPMC blended gels. The SAXS results reveal that the correlation length (ξ) of the blended gels decreases from 5.16 to 1.89 nm as the HPMC concentration increases from 1 to 6%, which suggests that much denser networks are formed in blended gels with higher HPMC concentrations. Overall, the data reported herein indicate that the gel properties of gelatin can be enhanced by blending with a heating-induced gel.
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Affiliation(s)
- Zhili Ji
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Correspondence:
| | - Long Yu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou 510663, China
| | - Qingfei Duan
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
| | - Hongsheng Liu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou 510663, China
| | - Wangyang Shen
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
| | - Weiping Jin
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
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9
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Fernandes GDJC, Silva KF, Marques CS, Benedito LZ, Cabral BR, Campelo PH, Borges SV, Marconcini JM, Magriotis ZM, Claro PIC, Dias MV. Development of an SO2 indicator label applied to shrimp. POLIMEROS 2022. [DOI: 10.1590/0104-1428.20220033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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10
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Hydroxypropyl methylcellulose and hydroxypropyl starch: Rheological and gelation effects on the phase structure of their mixed hydrocolloid system. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106598] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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11
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Chen Y, Liao L, Liu H, Wang Y, Zhang L, Chen L, Yu L. Effect of annealing on morphologies and performances of hydroxypropyl methylcellulose/hydroxypropyl starch blends. J Appl Polym Sci 2020. [DOI: 10.1002/app.49535] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Ying Chen
- Centre for Polymers from Renewable Resources SFSE, South China University of Technology Guangzhou China
| | - Lisha Liao
- Centre for Polymers from Renewable Resources SFSE, South China University of Technology Guangzhou China
| | - Hongsheng Liu
- Centre for Polymers from Renewable Resources SFSE, South China University of Technology Guangzhou China
- School of Food Science and Engineering Sino‐Singapore International Joint Research Institute Guangzhou China
| | - Yanfei Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao Shandong China
| | - Liang Zhang
- College of Food Science and Engineering Yangzhou University Yangzhou China
| | - Ling Chen
- Centre for Polymers from Renewable Resources SFSE, South China University of Technology Guangzhou China
| | - Long Yu
- Centre for Polymers from Renewable Resources SFSE, South China University of Technology Guangzhou China
- School of Food Science and Engineering Sino‐Singapore International Joint Research Institute Guangzhou China
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12
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Shi SC, Chen TH, Mandal PK. Enhancing the Mechanical and Tribological Properties of Cellulose Nanocomposites with Aluminum Nanoadditives. Polymers (Basel) 2020; 12:polym12061246. [PMID: 32486085 PMCID: PMC7361951 DOI: 10.3390/polym12061246] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/26/2020] [Accepted: 05/26/2020] [Indexed: 11/27/2022] Open
Abstract
Hydroxypropyl methylcellulose (HPMC) is a common hydrophilic and biodegradable polymer that can form films. This study incorporated aluminum nanoadditives as an enhancement reagent into a HPMC matrix. Mechanical properties of nanocompoistes, including the tensile strength and the elastic modulus, were analyzed with a nano-tensile tester. The incorporation of additives in HPMC films significantly enhances their mechanical and film barrier properties. Evidence of bonding between the additive and matrix was observed by Fourier-transform infrared spectrometer analysis. The additives occupy the spaces in the pores of the matrix, which increases the tendency of the pore to collapse and improves the chemical bonding between the base material and the additives. The incorporation of excess additives decreases the tensile strength due to ineffective collisions between the additives and the matrix. The wear test proves that the addition of nano-additives can improve the tribology performance of the HPMC composite while reducing the wear volume and the friction. Bonding between the nanoadditives and the matrix does not help release the nanoadditives into the wear interface as a third-body layer. The main reason to enhance the tribology performance is that the nanoadditives improve the load-capacity of the composite coating. This hybrid composite can be useful in many sustainability applications.
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Affiliation(s)
- Shih-Chen Shi
- Department of Mechanical Engineering, National Cheng Kung University (NCKU), Tainan 70101, Taiwan;
- Correspondence: ; Tel.: +886-62757575 (ext. 62176)
| | - Tao-Hsing Chen
- Department of Mechanical Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 83301, Taiwan;
| | - Pramod Kumar Mandal
- Department of Mechanical Engineering, National Cheng Kung University (NCKU), Tainan 70101, Taiwan;
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13
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A review on blending of corn starch with natural and synthetic polymers, and inorganic nanoparticles with mathematical modeling. Int J Biol Macromol 2019; 122:969-996. [DOI: 10.1016/j.ijbiomac.2018.10.092] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 10/02/2018] [Accepted: 10/14/2018] [Indexed: 01/30/2023]
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14
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Shang X, Jiang H, Wang Q, Liu P, Xie F. Cellulose-starch Hybrid Films Plasticized by Aqueous ZnCl₂ Solution. Int J Mol Sci 2019; 20:E474. [PMID: 30678311 PMCID: PMC6386833 DOI: 10.3390/ijms20030474] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Revised: 01/13/2019] [Accepted: 01/16/2019] [Indexed: 12/20/2022] Open
Abstract
Starch and cellulose are two typical natural polymers from plants that have similar chemical structures. The blending of these two biopolymers for materials development is an interesting topic, although how their molecular interactions could influence the conformation and properties of the resultant materials has not been studied extensively. Herein, the rheological properties of cellulose/starch/ZnCl₂ solutions were studied, and the structures and properties of cellulose-starch hybrid films were characterized. The rheological study shows that compared with starch (containing mostly amylose), cellulose contributed more to the solution's viscosity and has a stronger shear-thinning behavior. A comparison between the experimental and calculated zero-shear-rate viscosities indicates that compact complexes (interfacial interactions) formed between cellulose and starch with ≤50 wt % cellulose content, whereas a loose structure (phase separation) existed with ≥70 wt % cellulose content. For starch-rich hybrid films prepared by compression molding, less than 7 wt % of cellulose was found to improve the mechanical properties despite the reduced crystallinity of the starch; for cellulose-rich hybrid films, a higher content of starch reduced the material properties, although the chemical interactions were not apparently influenced. It is concluded that the mechanical properties of biopolymer films were mainly affected by the structural conformation, as indicated by the rheological results.
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Affiliation(s)
- Xiaoqin Shang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.
- Fine Chemical Research Institute, Guangzhou University, Guangzhou 510006, China.
| | - Huihua Jiang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.
- Fine Chemical Research Institute, Guangzhou University, Guangzhou 510006, China.
| | - Qingling Wang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.
- Fine Chemical Research Institute, Guangzhou University, Guangzhou 510006, China.
| | - Peng Liu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China.
- Fine Chemical Research Institute, Guangzhou University, Guangzhou 510006, China.
| | - Fengwei Xie
- Institute of Advanced Study, University of Warwick, Coventry CV4 7HS, UK.
- International Institute for Nanocomposites Manufacturing (IINM), WMG, University of Warwick, Coventry CV4 7AL, UK.
- School of Chemical Engineering, The University of Queensland, Brisbane, Qld 4072, Australia.
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15
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Zhang L, Wang XF, Liu H, Yu L, Wang Y, Simon GP, Qian J. Effect of plasticizers on microstructure, compatibility and mechanical property of hydroxypropyl methylcellulose/hydroxypropyl starch blends. Int J Biol Macromol 2018; 119:141-148. [DOI: 10.1016/j.ijbiomac.2018.07.064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 06/04/2018] [Accepted: 07/12/2018] [Indexed: 02/02/2023]
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16
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Fu Z, Zhang L, Ren MH, BeMiller JN. Developments in Hydroxypropylation of Starch: A Review. STARCH-STARKE 2018. [DOI: 10.1002/star.201800167] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Zhen Fu
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - Lu Zhang
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - Min-Hong Ren
- Institute of Light Industry and Food Engineering; Guangxi University; Nanning Guangxi 530004 P. R. China
| | - James N. BeMiller
- Whistler Center for Carbohydrate Research; Department of Food Science; Purdue University; West Lafayette IN 47907-2009 USA
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