Effect of octenyl succinic anhydride starch ester by semi-dry method with vacuum-microwave assistant

Unveiling the synergistic effect of octenyl succinic anhydride and pulsed electric field on starch nanoparticles

In this study, guinea starch nanoparticles (GSNP) were prepared by nanoprecipitation technique and modified with octenyl succinic anhydride (3 %) and pulsed electric field (1.5, 3.0, and 4.5 kV/cm). The effect of dual modification on the physicochemical, structural, morphological, thermo-pasting, and rheological properties of GSNP was investigated. The dual modification successfully incorporated octenyl groups into GSNP, as confirmed by 1H nuclear magnetic resonance spectroscopy and Fourier transform infrared spectroscopy. The degree of substitution increased from 0.0254 to 0.0347, with particle size ranging from 241.30 to 292.50 nm and zeta potential of -23.11 to -29.98 mV. TEM micrographs revealed that all SNP samples had self-aggregated granules with a mean size below 120 nm, and XRD confirmed a V-type crystalline structure. The amylose content and water absorption capacity decreased from 34.02 % to 24.63 % and from 2.45 to 1.91 g/g, respectively, while the oil absorption capacity and relative crystallinity increased from 3.42 to 4.01 g/g and from 17.82 % to 34.76 %, with modification. The gelatinization and degradation temperature of modified samples were higher while pasting properties exhibited variation with modification. The rheological properties of modified SNP samples exhibited more pronounced shear thinning, attributed to their weaker gel structure and fluid-like gel network. Overall, results suggested that modified GSNPs have potential for stabilizing Pickering emulsion and delivery of carrier materials for active functional substances.

Efficient Demulsification of Crude Oil Emulsion Using Novel Sugar-based Surfactant

This study aimed to synthesize ecofriendly and low-cost surfactant-based sugar, HA-ST, under mild conditions and a short route via an opening ring of hexadecylsuccinic anhydride (HA) using starch (ST). HA-ST's chemical structure, thermal behavior, and surface activity were evaluated using Fourier Transform Infrared (FTIR) spectroscopy, thermogravimetric analysis, and a pendant drop technique. The results indicated HA-ST formation, thermal stability, and surface activity. HA-ST's green character, low cost, and surface activity recommended its use as a demulsifier for crude oil emulsions at different affecting parameters such as temperature, seawater ratio (SR), demulsifier concentration, demulsification time (DT), and pH. HA-ST demulsification efficiency (DE) was evaluated and compared with a commercial demulsifier (CD). The results showed improved HA-ST's DE with rising temperature, SR, demulsifier concentration, DT, and pH. The DE of HAST reached 100% at 50% of SR and 250 ppm of demulsifier concentration; the same results were obtained using CD. In contrast, HA-ST gave relatively lower DE at low SR (10%) with a value of 70% than the obtained using CD with a value of 75%. The green character, low cost, and DE of HA-ST make it suitable for demulsifying crude oil emulsions, especially those containing more than 30% seawater, compared with CD, which commonly contains two or more traditional surfactants.

Unveiling Optimal Synthesis and Structural Insights of Starch Ferulate via the Mechanoenzymatic Method

In this study, starch ferulate was synthesized employing a mechanoenzymatic method, specifically based on the twin screw extrusion technique and lipase catalysis. The research then primarily centered on optimizing process parameters and conducting structural analysis. Optimal conditions were determined to be 8.2% ferulic acid addition, 66 °C extrusion temperature, and 3.2% lipase (N435) addition. The enzyme-catalyzed time was 30 s. The degree of substitution for starch ferulate was quantified at 0.005581 under these specific conditions. The presence of C=O bonds in the synthesized starch ferulate proved that the synthesis process was efficient. Additionally, the crystal structure underwent reconstruction. Observations through Scanning Electron Microscopy (SEM) and Confocal Laser Scanning Microscopy (CLSM) demonstrated that the mechanoenzymatic method led to an augmentation in the specific surface area of starch molecules, thereby facilitating the exposure of active sites. This breakthrough underscores the vast potential of mechanoenzymatic techniques to revolutionize the rapid and sustainable synthesis of starch ferulate, marking a pioneering stride in ester synthesis. The insights garnered from this study transcend theory, offering a visionary roadmap for the development and real-world deployment of advanced modified starch esters.

Nanocomposites of cellulose nanofibers incorporated with carvacrol via stabilizing octenyl succinic anhydride-modified ɛ-polylysine

Food packaging plays an extremely important role in the global food chain, allowing for products to be shipped across long distances without spoiling. However, there is an increased need to both reduce plastic waste caused by traditional single-use plastic packaging and improve the overall functionality of packaging materials to extend shelf-life even further. Herein, we investigate composite mixtures based on cellulose nanofibers and carvacrol via stabilizing octenyl-succinic anhydride-modified epsilon polylysine (MɛPL-CNF) for active food packaging applications. The effects of epsilon polylysine (εPL) concentration and modification with octenyl-succinic anhydride (OSA) and carvacrol are evaluated with respect to composites morphology, mechanical, optical, antioxidant, and antimicrobial properties. We find that both increased εPL concentration and modification with OSA and carvacrol lead to films with increased antioxidant and antimicrobial properties, albeit at the expense of reduced mechanical performance. Importantly, when sprayed onto the surface of sliced apples, MεPL-CNF-mixtures are able to successfully delay/hinder enzymatic browning, suggesting the potential of such materials for a range of active food packaging applications.

Effects of the degree of substitution of octenyl succinic anhydride on the physicochemical characteristics of adlay starch

Impact of octenyl succinic anhydride (OSA) esterification on the structural, thermal, pasting, and emulsifying characteristics of adlay starch was investigated. The degree of substitution (DS) increased significantly from 0.008 to 0.025 with increasing OSA quantity, and the bands intensity at 1724 cm^-1 and 1572 cm^-1 in Fourier transform infrared spectroscopy increased with increasing DS. OSA modified starch showed unaltered orthorhombic diffraction pattern and morphological structure in native adlay starch, but gelatinization temperatures and enthalpy decreased significantly. Higher DS values lowered iodine binding capacity (from 1.37 to 0.77) and a shift in the maximum absorbance wavelength toward the shortwave direction was observed (from 530 nm to 510 nm). Significant increases were observed in peak, through, breakdown and final viscosities upon OSA esterification, while the pasting temperature decreased. Furthermore, contact angles increased significantly from 27.4° to 73.4° with increasing DS, and OSA-starch exhibited superior emulsion stability. Therefore, esterification with OSA effectively modified adlay starch to meet industrial demands and enhance its functional properties.

Impact of microwave irradiation on chemically modified talipot starches: A characterization study on heterogeneous dual modifications

In this study, the effect of chemical modifications such as oxidation, esterification and crosslinking was investigated alone and in combination with microwave irradiation on a non-conventional starch with 76% starch yield acquired from the trunk of matured talipot palm. The single- and dual-modifications imparted significant changes in the morphological, crystalline, pasting and rheological properties and digestibility of talipot starch. Characteristic peaks were observed in single- and dual-oxidized, esterified and crosslinked starches indicating their respective functional groups. All modifications significantly decreased (p ≤ 0.05) the relative crystallinity (RC) of talipot starches except for crosslinking, and the least RC (11.33%) was observed in microwave irradiated esterified starch. Microwave irradiation prior to chemical modifications showed a significant impact in the swelling and solubility of talipot starches. The decreased setback viscosity and increased light transmittance in single- and dual-microwave irradiated talipot starches showed their lowered retrogradation tendency, suitable for frozen foods. The resistant starch (RS) content was majorly improved in all heterogeneously dual modified talipot starches by incorporating more functional groups owed to structural and crystalline destruction in starch granules upon microwave irradiation. The highest RS content (45.02%) was observed in microwave irradiated esterified uncooked talipot starch.

Atmospheric pressure plasma jet pretreatment to facilitate cassava starch modification with octenyl succinic anhydride

Cassava starch (CS) was pretreated with atmospheric pressure plasma jet (APPJ), followed by esterification with octenyl succinic anhydride (OSA). This study was the first report investigating the effect of APPJ on CS modification with OSA. Results showed that APPJ pretreatment could change the morphological characteristics and crystallinity of CS. Consequently, the degree of substitution and reaction efficiency significantly improved compared with the unpretreated CS (P < 0.05). In Confocal laser scanning microscopy, the fluorescence intensity of OSA-modified CS pretreated with APPJ for 10 min and 15 min was higher than those pretreated with APPJ for 1, 3, and 5 min. The onset temperature and enthalpy (ΔH) of native starch decreased after APPJ pretreatment and further decreased by OSA modification. APPJ-OSA-CS also showed better emulsion stability and emulsion activity. This study demonstrated that APPJ could be used as a novel approach to facilitate starch modification with OSA.

Prospects and Challenges of Microwave-Combined Technology for Biodiesel and Biolubricant Production through a Transesterification: A Review

Biodiesels and biolubricants are synthetic esters produced mainly via a transesterification of other esters from bio-based resources, such as plant-based oils or animal fats. Microwave heating has been used to enhance transesterification reaction by converting an electrical energy into a radiation, becoming part of the internal energy acquired by reactant molecules. This method leads to major energy savings and reduces the reaction time by at least 60% compared to a conventional heating via conduction and convection. However, the application of microwave heating technology alone still suffers from non-homogeneous electromagnetic field distribution, thermally unstable rising temperatures, and insufficient depth of microwave penetration, which reduces the mass transfer efficiency. The strategy of integrating multiple technologies for biodiesel and biolubricant production has gained a great deal of interest in applied chemistry. This review presents an advanced transesterification process that combines microwave heating with other technologies, namely an acoustic cavitation, a vacuum, ionic solvent, and a supercritical/subcritical approach to solve the limitations of the stand-alone microwave-assisted transesterification. The combined technologies allow for the improvement in the overall product yield and energy efficiency. This review provides insights into the broader prospects of microwave heating in the production of bio-based products.

Esterification modified starch by phosphates and urea via alcohol solvothermal route for its potential utilization for urea slow-releasing

The natural starch (NS) is modified by an esterification process which is accomplished by reacting the NS and phosphate together with urea via a facile alcohol solvothermal method. After modification, a series of obvious variations can be easily confirmed for the resulted starch phosphate carbamides (denoted as SPC) compared with that of NS, such as the introduction of new groups of CO, PO, P-O-C and P-O-H together with new elements of N and P in starch molecular structure unit confirmed in FT-IR and XPS analyses and the decreased crystallinity along with formed surface defect demonstrated in XRD and SEM measurements. Furthermore, the formed SPC has a higher viscosity of 480 mPa.s^-1 and lower gelatinization temperature of under 10 °C than that of the NS. More importantly, when the SPC is utilized as outer coating material together with ethylcellulose (EC) as inner coating material for preparing double-layer slow-release urea (denoted as EC/SPC based SRU), the EC/SPC based SRU has a desirable slow-release behavior with release percentages of 40.9% for 12 h in water and merely 59.6% for 20 day together with even exceeding 30 days in soil. Conclusively, this work provides a facile preparation approach for the SPC and its creative application for the preparation of SRU.

Evaluation of structural and physicochemical properties of octenyl succinic anhydride modified sweet potato starch with different degrees of substitution

Octenyl succinic anhydride modified sweet potato starch (OSA-SPS) were synthesized in different degrees of substitution (DS) from 0.0073 to 0.0153. Unlike sweet potato starch (SPS), two additional characteristic peaks were detected at 1,572 and 1,724 cm^-1 from the Fourier Transform-Infrared spectroscopy in OSA-SPS and their intensities were generally increased with the elevation in DS. Scanning electron microscopy and X-ray diffraction analyses revealed that the esterification did not alter the initial shape of starch granules and mainly occurred on the surface of starch pellets. In addition, OSA-SPS possessed higher transmittance, viscosity and stability, lower gelatinization temperature, and shorter gelatinization time than SPS. The changes of these properties of SPS after the esterification with OSA would be more conducive to its application in food and other fields. PRACTICAL APPLICATION: Octenyl succinic anhydride modified starch (OSAS), as a relatively novel amphiphilic surfactant, have been applied to the processing of many products due to its special hydrophilicity and lipophilicity. The structural and physicochemical properties of sweet potato starch (SPS) and octenyl succinic anhydride modified sweet potato starch (OSA-SPS) with different degrees of substitution (DS) were systematically analyzed in this research. The findings give fundamental understanding of OSA-SPS and provide a basic reference for its application in industries including food, cosmetics, textiles, and so on.