Chemical modification of starch by reactive extrusion

Enhancing cassava beer quality: Extrusion-induced modification of cassava starch structure boosts fermentable sugar content in wort

The high starch content and cost-effectiveness of cassava make it an attractive adjunct in beer brewing, with the fine structure of starch playing a crucial role in determining the composition of fermentable sugars (FS) and overall beer quality. This study investigated the effect of extrusion-induced changes in the starch structure of cassava flour on the FS profile of the wort and, consequently, on the quality attributes of cassava beer. The findings revealed that the shear stress during extrusion significantly reduced the molecular weight to 1.20 × 105g/mol and the branching degree of amylopectin. Simultaneously, there was an increase in the concentrations of short- and intermediate- chain amylose by 5.61% and 42.72%, respectively. These structural changes enhanced the enzymatic hydrolysis of extruded cassava flour (ECF), resulting in a higher total fermentable sugars content (22.00g/100 mL) in the ECF wort, predominantly composed of maltose and glucose. Furthermore, the altered FS profile led to an increased production of higher alcohols and esters in extruded cassava beer (ECB), particularly noted for the elevation of 2-phenylethyl alcohol levels, which imparted a distinctive rose aroma to the ECB. Consequently, the sensory profile of ECB showed significant improvement. This study offers critical insight into optimizing cassava beer quality and broadens the potential applications of cassava flour in the brewing industry.

Thermoplastic Starch Processed under Various Manufacturing Conditions: Thermal and Electrical Properties

Eco-friendly materials like carbohydrate-based polymers are important for a sustainable future. Starch is particularly promising because of its biodegradability and abundance but its processing to thermoplastic starch requires optimization. Here we developed thermoplastic maize starch materials based on three manufacturing protocols, namely: (1) starch/glycerol manual mixing and extrusion, (2) starch/glycerol manual mixing, extrusion, and kneading, (3) starch/glycerol/water manual mixing and kneading. The physical properties were investigated by differential scanning calorimetry, thermogravimetric analysis, and broadband dielectric spectroscopy. As expected from a partially miscible blend, the dielectric spectra revealed two distinct α-relaxations for the glycerol-rich and the starch-rich phases, respectively. By employing kneading after extrusion, the miscibility between the two phases was found to improve based on thermal and dielectric methods. Moreover, the addition of water during the premixing stage was observed to facilitate phase separation between starch and glycerol, with the α-relaxation dynamics of the latter being comparable to pure glycerol.

Variations in the effects of extrusion treatments and ferulic acid addition on starch digestibility with different botanical backgrounds

In the current study, the effects of extrusion using a haake rheometer with a twin-roll mixer, with and without FA addition, on the structures and in vitro digestibility of starches from different sources were investigated. After extruding for 15 min at 90 °C with a moisture content of 40 %, no matter FA was added or not, lager Ap molecules were preferentially debranched, while Am with longer CL were depolymerized simultaneously, resulting to reduced averaged molecular size of Ap and shortened Am chains. Of all starches, regardless of their botanical backgrounds, although synergic effects were found between extrusion and FA addition on reducing their relative crystallinity and the ordered structures, distinctly different effects on the in vitro digestibility of these starches have also been observed especially regarding the digestion of starch branches with DP > 10 Particularly, the Am chains with DP 10-1000 was remaining undigested when FA was added. This study provides important information concerning how to adjust starch digestibility into a healthy range through altering the starch structures using extrusion technique with the addition of phytochemicals or not.

Preparation and characterization of Arenga pinnata thermoplastic starch/bacterial cellulose nanofiber biocomposites via in-situ twin screw extrusion

Thermoplastic starch (TPS) is considered as alternative material for substitute petroleum-based materials for single-use packaging material applications. The main weakness of TPS is sensitive to water and humidity which causes low mechanical properties and low thermal resistance. To address this limitation, one can enhance the strength is by incorporating cellulose nanofiber as a reinforcing agent. Cellulose nanofiber used in this study is bacterial cellulose, synthesized from tapioca liquid waste media, namely Nata de Cassava (NDCass). The effect of NDCass addition to TPS on chemical characteristics, physical properties, crystallinity, mechanical properties, and thermal properties was investigated. As the results, NDCass incorporation has no significant effect on the chemical structure and crystal structure of composites as observed by FTIR and XRD analysis. Incorporating of NDCass improved the mechanical properties by 37.3 %, the thermal stability, and the viscosity, however reduced the elongation at break by 65.6 %, the density, the melt flow and shear rate of TPS biocomposite. This study evidently that starch from Arenga pinnata trunk and bacterial cellulose from tapioca liquid waste can be manufactured into biocomposites using in-situ twin screw extrusion which beneficial for large-scale applications.

Carbon quantum dots derived from polysaccharides: Chemistry and potential applications

Since the beginning of 21th century, nanoscience and nanotechnology become the most promising topics in various fields, attributing to the superior characters of nanoscaled structures. The conventional quantum dots are substituted with new family of luminescent nanostructures, owing to their interchanged optical properties, low-cost of fabrication, biocompatibility, non-toxicity, ecofriendly, hydrophilicity and superior chemical stability. Carbon quantum dots (CQDs) were recently investigated for their simple synthesis, bio-consonance, and different revelation applicability. Obeying the green chemistry aspects, this review demonstrates an overview about CQDs generated from polysaccharides in brief, with a background on CQDs discovery, chemical composition, green synthesis via exploitation of different polysaccharides (cellulose, starch, pectin, chitin, etc) as biocompatible/biodegradable abundant biopolymers. Additionally, applications of CQDs originated from polysaccharides in environmental purposes, textiles industry and medical activities were also presented.

Preparation of crosslinked starches with enhanced and tunable gel properties by the cooperative crosslinking-extrusion combined modification

Due to its safety and palatability, the citric acid crosslinking modification is an excellent way to modify the properties of starch gels. However, the application of this method is restricted by the low degree of crosslinking of gels produced by this method in the hydrogel system. To produce citric acid-crosslinked starch with improved strength and tunable gel characteristics, a novel ion-esterification cooperative crosslinking-extrusion combined (CCEC) modification approach is presented in this study. The linear and nonlinear rheological characteristics of the samples were measured to evaluate the effectiveness of CCEC modification. Findings disclosed that at 0.1 % strain, the elastic modulus of the CCEC-modified starch (SC-0.5Zn2+, G' = 1522.29 ± 36.31) exhibited a significant rise of 387.27 % as compared to the elastic modulus of citric acid-crosslinked starch (SC, G' = 318.29 ± 11.62). Furthermore, changing the cation concentration allowed for efficient control of the gel's rheological characteristics. The samples were characterized by SEM, FTIR, XRD, and XPS. The CCEC-modified gels had a smaller pore size distribution and a denser honeycomb porous structure. The CCEC modification reaction involves ester bonds and electrostatic attraction. This research is essential to elucidate how coupled physicochemical modification techniques affect the manipulation of starch gel characteristics.

Novel silver-morphine-functionalized polypropylene (AgPP-mrp) nanocomposite for the degradation of dye removal by multivariate optimization approach

As a novel adsorbent, an opioid silver-morphine-functionalized polypropylene was synthesized through a one-pot reaction at room temperature and successfully used for the simple one-pot photocatalytic degradation catalyst of methyl orange removal from wastewater. UV spectral analysis reveals a special reference to the excitation of surface plasmon resonance as the main characteristic of the polymer-Ag nanocomposite in toluene solution peak at 420 nm in AgPP-mrp catalyst. The 1H NMR spectrum showed no sign of Ag NP peaks revealing small size distribution in the channels of morphine-functionalized polypropylene polymer. The morphology of silver nanoparticle-doped polymer through scanning electron microscopy (SEM-EDX) reveals PP-mrp with continuous matrix and Ag NPs (0.87 wt%). Furthermore, photocatalytic degradation of methyl orange was investigated on AgPP-mrp catalyst spectrophotometrically under solar irradiation in waste effluent, demonstrating high degradation efficiency. According to experimental findings, silver nanoparticles (AgPP-mrp) achieved high degradation capacities of 139 mg/g equivalent to 97.4% of photodegradation in a little period of time (35 min), as associated with previously stated materials and follow pseudo-second-order kinetic degradation tail of a high regression coefficient (R2 = 0.992). The suggested techniques offer a linear reaction for MO over the pH range of 1.5 to 5 and a degradation temperature of 25 to 60 °C. Central composite design and response surface methodology statistics recommend pH of the reaction medium and time as important variables for methyl orange degradation on AgPP-mrp photocatalytic. AgPP-mrp on the photocatalytic phenomenon based on heterojunction catalytic design producing electron holes (e-), as well as superoxides for the successful degradation of methyl orange.

Surface modification of cellulose with succinic anhydride in dimethyl sulfoxide using potassium carbonate as a catalyst

Cellulose succinates (CSs) having degrees of substitution (DSs) ranging from 0.78 to 2.77 were successfully obtained by reacting cellulose with succinic anhydride (SA) in dimethyl sulfoxide at room temperature using a small amount of inexpensive solid potassium carbonate as a catalyst. Interestingly, CSs with higher DS values were obtained with a much smaller amount of catalyst than previously reported. Moreover, it is possible to control the DS by tailoring the reaction time and mass ratio of cellulose/SA. The hydroxyl groups at the C-6, C-2, and C-3 positions were the main esterification positions. In this process, most of the raw materials are either incorporated into the product or are recoverable. The E-factor, which reflects the sustainability of a given process, was demonstrated to be reduced by 93% by recovering the raw materials.

Bio-nanocomposites films based on unmodified and modified thermoplastic starch reinforced with chemically modified nanoclays

The use of polymers capable of being degraded by the action of microorganisms and/or enzymes without causing harmful effects is a strategy in waste management and environmental care. In this work, bio-nanocomposites based on thermoplastic starch (TPS) were synthesized by reactive extrusion using a twin-screw extruder. Two strategies were evaluated to reduce the disadvantages of TPS for packaging applications. First, starch was chemically modified producing the reaction of native starch with chemical reagents that introduce new functional groups to reduce the water adsorption. And two, nano-fillers were incorporated into TPS in order to enhance the mechanical and barrier properties, driving to materials with improved performance/cost ratio. The synergistic strategies of chemical modification and incorporation of modified nanoclays were also effective to reduce the dependence of properties of TPS with the environment humidity and the evolution thereof over time, which influences the performance during the service life of the product.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s10853-023-08354-1.

Polymer Grafting and its chemical reactions

Polymer grafting is a technique to improve the morphology, chemical, and physical properties of the polymer. This technique has the potential to improve the existing conduction and properties of polymers other than charge transport; as a result, it enhances the solubility, nano-dimensional morphology, biocompatibility, bio-communication, and other property of parent polymer. A polymer's physicochemical properties can be modified even further by creating a copolymer with another polymer or by grafting. Here in the various chemical approaches for polymer grafting, like free radical, click reaction, amide formation, and alkylation have been discussed with their importance, moreover the process and its importance are covered comprehensively with their scientific explanation. The present review also covers the effectiveness of the graft-to approaches and its application in various fields, which will give reader a glimpse about polymer grafting and its uses.

Reactive Extrusion-Assisted Process to Obtain Starch Hydrogels through Reaction with Organic Acids

A totally green process based on reactive extrusion was used for the production of cassava starch hydrogels through reaction with two organic crosslinking agents, citric (CA) and tartaric (TA) acids. CA and TA were used at different concentrations (0, 2.5, 5.0, 10.0, 15.0, and 20.0%). Degree of substitution (DS) of hydrogels ranged from 0.023 to 0.365. Fourier transform infrared spectroscopy results showed a new band appearing at 1730 cm−1 associated with ester carbonyl groups. X-ray diffraction indicated that reactive extrusion resulted in the disappearance of diffraction peaks of native starch and samples with lower crystallinity indices ranging from 37% (native starch) to 8–11% in starch hydrogels. Morphology analysis showed that the original granular structure of starch was lost and replaced by a rougher and irregular structure. Water holding capacity values of starch hydrogels obtained by reactive extrusion were superior to those of native starch and the control sample (extruded without the crosslinking agents). Hydrogels obtained with the highest CA or TA concentration (20.0%) resulted in the higher DS and swelling capacities, resulting in samples with 870 and 810% of water retention, respectively. Reactive extrusion was effective in obtaining starch hydrogels by reaction with organic acids.

Food extrusion: An advanced process for innovation and novel product development

Extrusion is a versatile process capable of producing a variety of new and novel foods and ingredients, thus increasing manufacturing opportunities. Further, it could provide nutritious, safe, sustainable, and affordable foods, especially directed at individualized consumer needs. In addition to past research efforts, more investigations should be conducted in order to refine, redesign, or develop new extrusion processing technologies. The present review highlights the current advances made in new and novel food product development by considering the extrusion process, the influencing parameters, and product characteristics and properties; the most promising extrusion processes that can be used in novel food product and ingredient development, such as extrusion cooking, hot-melt extrusion, reactive extrusion, and extrusion-based 3D printing; the possibilities of using various raw materials in relation to process and product development; and the needs for product development modeling along with extrusion process design and modeling. In correlation with extruded product development, topics that merit further investigation may include structure formation, plant and animal biopolymers functionalization, biopolymer reactions, process simulation, modeling and control, engineering and mechanical aspects of extruders, analysis of pre-processing treatments, as well as prototyping, risk analysis, safety, sensory and consumer acceptance.

Applications of Starch Biopolymers for a Sustainable Modern Agriculture

Protected cultivation in modern agriculture relies extensively on plastic-originated mulch films, nets, packaging, piping, silage, and various applications. Polyolefins synthesized from petrochemical routes are vastly consumed in plasticulture, wherein PP and PE are the dominant commodity plastics. Imposing substantial impacts on our geosphere and humankind, plastics in soil threaten food security, health, and the environment. Mismanaged plastics are not biodegradable under natural conditions and generate problematic emerging pollutants such as nano-micro plastics. Post-consumed petrochemical plastics from agriculture face many challenges in recycling and reusing due to soil contamination in fulfilling the zero waste hierarchy. Hence, biodegradable polymers from renewable sources for agricultural applications are pragmatic as mitigation. Starch is one of the most abundant biodegradable biopolymers from renewable sources; it also contains tunable thermoplastic properties suitable for diverse applications in agriculture. Functional performances of starch such as physicomechanical, barrier, and surface chemistry may be altered for extended agricultural applications. Furthermore, starch can be a multidimensional additive for plasticulture that can function as a filler, a metaphase component in blends/composites, a plasticizer, an efficient carrier for active delivery of biocides, etc. A substantial fraction of food and agricultural wastes and surpluses of starch sources are underutilized, without harnessing useful resources for agriscience. Hence, this review proposes reliable solutions from starch toward timely implementation of sustainable practices, circular economy, waste remediation, and green chemistry for plasticulture in agriscience

Chemical Modification of Cellulose Using a Green Route by Reactive Extrusion with Citric and Succinic Acids

Cellulose is a natural, unbranched, and fibrous homopolymer that is a major component in several agroindustrial residues. The aim of this study was to extract cellulose from oat hulls and then to modify it using a green route to obtain esterified cellulose through reaction with organic acids employing the reactive extrusion process, which is a process that presents some advantages, including low effluent generation, short reaction times, and it is scalable for large scale use. Citric (CA) and succinic (SA) acids were employed as esterifying agents in different concentrations (0, 5, 12.5, and 20%). Modified cellulose samples were characterized by their degree of substitution (DS), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (DRX), scanning electron microscopy (SEM), wettability, oil and water absorption capacities, and thermal stability. DS of modified samples ranged from 2.28 to 3.00, and FTIR results showed that the esterification occurred in all samples for both acids by observation of important bands at 1720 and 1737 cm−1 for samples modified with CA and SA, respectively. All modified samples presented increased hydrophobicity. The modification did not have an influence on the morphological structure or crystallinity pattern of all samples. This study proved to be possible to modify cellulose using a simple and ecofriendly process based on reactive extrusion with organic acids.

Preparation and Characterization of κ-Carrageenan Modified with Maleic Anhydride and Its Application in Films

In this work, the physicochemical properties of maleic anhydride (MAH)-modified κ-carrageenan (κCar) (MC) were characterized and compared with those of native κ-carrageenan (NC). The Fourier transform infrared spectrum of MC exhibited that κCar was successfully modified. Thermogravimetric analysis indicated that the thermal stability of MC was decreased. When the degree of substitution was 0.032, MC exhibited a low gel strength (759 g/cm²), gelling temperature (33.3 °C), and dehydration rate (60.3%). Given the excellent film-forming ability of κCar, MC films were then prepared and were found to have better mechanical and barrier properties (UV and water) than NC films. With regard to optical properties, MC films could completely absorb UV light in the range of 200–236 nm. The water contact angle of MC films was higher than that of NC films. Moreover, the elongation at break increased from 26.9% to 163%. These physicochemical property changes imply that MC can be employed in polysaccharide-based films.

Effects of different moisture contents on the structure and properties of corn starch during extrusion

Herein, corn starch samples with different moisture contents (native corn starch, 30, 35, 40, 45, and 50%) were prepared by twin-screw extrusion, and the structural and physical properties were analyzed and correlated. Scanning electron microscopy observed the morphology, attenuated total reflection-Fourier transform infrared spectroscopy investigated the double helix structure, X-ray diffraction analyzed the crystal region, ion chromatography observed the chain length distribution, and rapid viscosity analyzer measured the viscosity of corn starch samples. We found that the corn starch crystallinity, degree of order, and double helix degree decreased with increasing moisture content. The moisture content has a crucial role in the peak viscosity, breakdown, final viscosity, and setback in pasting property experiments. With the increase in moisture content, the longer chain was transformed into a shorter chain, and the dispersion of molecular weight distribution continuously increased. This study provides a theoretical basis for the production of extruded corn starch.

Microparticle prepared by chitosan coating on the extruded mixture of corn starch, resveratrol, and α-amylase controlled the resveratrol release

Microcapsule was developed by chitosan coating on the microparticle which was prepared by smashing the extruded mixture of corn starch, resveratrol, and α-amylase. In the preparation process, the low-temperature extrusion and α-amylase were employed to overcome the disadvantages of low gelatinization, dissolution, and poor hydration of extruded starch. Chitosan-coating retarded starch aging, improved the stability of microcapsules, delayed the release of resveratrol. Considering the bioactive functions of chitosan, microcapsules also obtained the functions of chitosan by chitosan coating. The chitosan coating and α-amylase addition improved the release ratio of resveratrol. CESRA (chitosan solution (2%) coating on the extruded mixture of corn starch, resveratrol, and α-amylase) released 86.8% resveratrol at 25 °C in six days chasing, and 85.3% resveratrol at 37 °C in 48 h chasing. Chitosan coating slightly improved the free radical scavenging activity of ABTS⁺. The particle size variation, SEM, XRD, and FT-IR were also employed to investigate the variation of morphology, crystal structure, and chemical composition.

Essential oils as additives in active starch-based food packaging films: A review

The production of sustainable food packaging from renewable sources represents a prominent alternative to the use of petrochemical-based plastics. For example, starch remains one of the more closely studied replacement options due to its broad availability, low cost and significant advances in improving properties. In this context, essential oils as additives fulfil a key role in the manufacture of renewable active packaging with superior performances. In this review, a comprehensive summary of the impact of adding essential oils to the starch-based films is provided. After a brief introduction to the fundamental concepts related to starch and essential oils, details on the most recent advances in obtaining active starch-based films are presented. Subsequently, the effects of essential oils addition on the structure-property relationships (from physicochemical to antimicrobial ones) are thoroughly addressed. Finally, applications and challenges to the widespread use of essential oils are critically discussed.

In situ dual crosslinking strategy to improve the physico-chemical properties of thermoplastic starch

This study is focused on enhancing the stability of mechanical and chemical properties of thermoplastic starch (TPS) by dual crosslinking strategy through melt processing conditions. The dually crosslinked TPS was prepared by in situ reaction of starch, glycerol, and epichlorohydrin (ECH), resulting in both noncovalent and covalent bond formation. The TPS was characterized by tensile testing, dynamic mechanical analysis (DMTA), rheology, and solubility in water. A substantial increase in tensile strength, Young's modulus, insoluble portion, and stability in water for dually crosslinked TPS was observed in comparison with conventional TPS. The rheology results indicated that the ECH induced the formation of 3D networks and significantly limited the chain mobility of the melted TPS, resulting in an extended relaxation process, which was also verified by DMTA. The suggested strategy avoids any chemical modification pretreatment of starch for introducing covalent bonds into TPS before one-step mixing using the melt processing technique.

Production of Cyclic Anhydride-Modified Starches

Modified starches offer a biodegradable, readily available, and cost-effective alternative to petroleum-based products. The reaction of alkenylsuccinic anhydrides (ASAs), in particular, is an efficient method to produce amphiphilic starches with numerous applications in different areas. While ASAs are typically derived from petroleum sources, maleated soybean oil can also be used in an effort to produce materials from renewable sources. The reaction of gelatinized waxy maize starch with octenylsuccinic anhydride (OSA), dodecenylsuccinic anhydride (DDSA), a maleated fatty acid (TENAX 2010), phthalic anhydride (PA), 1,2,4-benzenetricarboxylic acid anhydride (trimellitic anhydride, TMA), and three maleated soybean oil samples, was investigated under different conditions. To minimize the reaction time and the amount of water required, the outcome of the esterification reaction was compared for starch dispersions in benchtop dispersed reactions, for starch melts in a heated torque rheometer, and for reactive extrusion in a pilot plant scale twin-screw extruder. The extent of reaction was quantified by ¹H NMR analysis, and changes in molecular weight and diameter were monitored by gel permeation chromatography (GPC) analysis. The outcome of the reactions varied markedly in terms of reaction efficiency (RE), molecular weight distribution, and average hydrodynamic diameter, for the products derived from the different maleated reagents used, as well as for the different reaction protocols.

A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization

Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.

Structural Changes and Their Implications in Foamed Flexible Polyurethane Composites Filled with Rapeseed Oil-Treated Ground Tire Rubber

The utilization of post-consumer car tires is an essential issue from an ecological and economic point of view. One of the simplest and the least harmful methods is their material recycling resulting in ground tire rubber (GTR), which can be further applied as fillers for polymer-based composites. Nevertheless, insufficient interfacial interactions implicate the necessity of GTR modification before introduction into polymer matrices. In this study, we investigated the influence of rapeseed oil-assisted thermo-mechanical treatment of GTR using a reactive extrusion process on the processing, structure, and performance of flexible polyurethane/GTR composite foams. Applied modifications affected the processing of polyurethane systems. They caused a noticeable reduction in the average cell size of foams, which was attributed to the potential nucleating activity of solid particles and changes in surface tension caused by the presence of oil. Such an effect was especially pronounced for the waste rapeseed oil, which resulted in the highest content of closed cells. Structural changes caused by GTR modification implicated the enhancement of foams’ strength. Mechanical performance was significantly affected by the applied modifications due to the changes in glass transition temperature. Moreover, the incorporation of waste GTR particles into the polyurethane matrix noticeably improved its thermal stability.

Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour

Pea flour was extruded at 50, 70, and 90 °C. The in vitro digestibility and characteristics of native and extruded pea flour were investigated. The in vitro starch digestibility (IVSD) and in vitro protein digestibility (IVPD) of the extruded pea flour were higher than those of the native pea flour and increased with increasing extrusion temperature from 50 to 90 °C. The rapidly digestible starch increased to 28.34% at 90 °C, the highest slowly digestible starch (SDS) content was 22.70% at 50 °C, and resistant starch content decreased to 4.71% at 90 °C. The IVPD increased from 80.94% relative to the native pea flour to 90.21% at 90 °C. Improved swelling power enabled the extruded pea flour to exhibit better performance and higher breakdown viscosity and lower setback viscosity than the native pea flour demonstrated that extrusion reduced the thermal stability and retrogradation tendency. Increasing extrusion temperatures greatly reduced the relative crystallinity (based on X-ray diffraction analysis) from 32.69% relative to the native pea flour to 9.76% at 90 °C. Extrusion treatment also reduced β-sheet content (based on Fourier transform infrared spectroscopy analysis) from 36.40% relative to the native pea flour to 31.79% at 90 °C. IVPD and IVSD improved, and the SDS content increased at 50 °C and 70 °C, thereby indicating that extruded pea flour can be applied to healthy food products.

A Review on the Synthesis, Characterization, and Modeling of Polymer Grafting

A critical review on the synthesis, characterization, and modeling of polymer grafting is presented. Although the motivation stemmed from grafting synthetic polymers onto lignocellulosic biopolymers, a comprehensive overview is also provided on the chemical grafting, characterization, and processing of grafted materials of different types, including synthetic backbones. Although polymer grafting has been studied for many decades—and so has the modeling of polymer branching and crosslinking for that matter, thereby reaching a good level of understanding in order to describe existing branching/crosslinking systems—polymer grafting has remained behind in modeling efforts. Areas of opportunity for further study are suggested within this review.

PBS-Based Green Copolymer as an Efficient Compatibilizer in Thermoplastic Inedible Wheat Flour/Poly(butylene succinate) Blends

Considering the current context of research aiming at proposing new bioplastics with low costs and properties similar to fossil-based commodities currently on the market, in the present work, a hybrid blend containing a prevalent amount of cheap inedible cereal flour (70 wt %) and poly(butylene succinate) (PBS) (30 wt %) has been prepared by a simple, eco-friendly, and low-cost processing methodology. In order to improve the interfacial tension and enhance the adhesion between the different phases at the solid state, with consequent improvement in microstructure uniformity and in material mechanical and adhesive performance, the PBS fraction in the blend was replaced with variable amounts (0–25 wt %) of PBS-based green copolymer, which exerted the function of a compatibilizer. The copolymer is characterized by an ad hoc chemical structure, containing six-carbon aliphatic rings, also present in the flour starch structure. The two synthetic polyesters obtained through two-stage melt polycondensation have been deeply characterized from the molecular, thermal, and mechanical points of view. Copolymerization deeply impacts the polymer final properties, the crystallizing ability, and stiffness of the PBS homopolymer being reduced. Also, the prepared ternary blends were deeply investigated in terms of microstructure, thermal, and mechanical properties. Lastly, both pure blend components and ternary blends were subjected to disintegration experiments under composting conditions. The results obtained proved how effective was the compatibilizer action of the copolymer, as evidenced by the investigation conducted on morphology and mechanical properties. Specifically, the mixtures with 15 and 20 wt % Co appeared to be characterized by the best mechanical performance, showing a progressive increase of deformation while preserving good values of elastic modulus and stress. The disintegration rate in compost was found to be higher for the lower amount of copolymer in the ternary blend. However, after 90 days of incubation, the blend richest in copolymer content lost 62% of weight.

Kinetics of Starch Degradation during Extrusion Cooking of Steady State Flow Konjac (Amorphophallus oncophyllus) Tuber Flour in a Single Screw Extruder

The presence of glucomannan in Konjac (Amorphophallus oncophyllus) tuber flour has promoted its various applications, especially in the food, drink, drug delivery and cosmetics. Starch is the main impurity of Konjac tuber flour. Although the common wet refining method may result in a high purity Konjac tuber flour, it is very tedious, time consuming and costly. This research aimed to study the kinetics of starch degradation in the extrusion cooking process of dry refining method to produce high quality Konjac tuber flour. In this research, Konjac tuber flour with 20% (w/w) moisture was extruded in a single screw extruder by varying screw speeds (50, 75, 100, 125, 150 and 175 rpm) and barrel temperatures (353, 373, 393, 413 and 433 K). The results showed that the starch extrusion cooking obeys the first reaction order. The reaction rate constant could be satisfactorily fitted by Arrhenius correlation with total activation energy of 6191 J.mol−1 and pre-exponential factor of 2.8728×10−1 s−1. Accordingly, thermal degradation was found to be the primary cause of starch degradation, which shared more than 99% of the energy used for starch degradation. Based on mass Biot number and Thiele modulus evaluations, chemical reaction was the controlling mechanism of the process. The results of this research offer potential application in Konjac tuber flour refining process to obtain high quality flour product. Copyright © 2020 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).  

Catalyst-free esterification of high amylose starch with maleic anhydride in 1-butyl-3-methylimidazolium chloride: The effect of amylose content on the degree of MA substitution

The limited reactivity of starch towards maleic anhydride (MA) affords maleate with a low degree of MA substitutions (CC and COOH groups). In this study, we investigated the relationship between the starch structure, controlled by its amylose (AM)/amylopectin (AP) ratio, and the DS of starch maleates using C₄[mim]Cl as the recyclable media, and catalyst. The results indicated that starches with varying AM/AP ratio produced maleates with comparable CC groups (DS_NMR = 0.06-0.07). Following dissolution, the high amylose (DS_titration = 1.17, yield = 69.2 %) and regular starches (DS_titration = 1.17; yield = 59.3 %) produced high DS_titration maleates (COOH groups) at MA/AGU ratio of 12:1 (80 °C, 10 min). Comparatively, DS_titration value of waxy starch maleates (DS_titration = 0.88, yield = 59.3 %) was lower than AM-based starches, possibly due to the crosslinking tendency of AP branches consisting of carboxylic end-groups. Interestingly, DS_titration value for EHCS (1.17) ranged between its bulk (DS_NMR: 0.06) and surface distribution of MA (DSS_XPS 1.7); therefore, we considered it reliable for future reference.

Comparative study of uranium and thorium metal ion adsorption by gum ghatti grafted poly(acrylamide) copolymer composites

Uranium and thorium ions were selectively removed from aqueous solution using synthesized gum ghatti grafted poly(acrylamide) gum-g-poly(AAm) composite. A gamma radiation induced free radical copolymerization technique was used to synthesize the copolymer composite of gum-g-poly(AAm). Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TG), X-ray diffraction (XRD) and field emission scanning electron microscopy (FESEM) were used to characterize the graft copolymer gum-g-poly(AAm). The adsorption of uranium ions and thorium ions using the gum-g-poly(AAm) copolymer composites has been investigated in batch mode. The adsorptive characteristics were investigated by varying the pH, concentration and time for both ions. The adsorption method depends on the pH of each metal ion, and the highest adsorption percentage was achieved at pH 6.0. The adsorption statistics were justified by isotherm, kinetic and thermodynamic models. The Langmuir adsorption model was revealed to be the best fitted monolayer arrangement, with a maximum adsorption capacity of 367.65 mg g-1 for the uranium ions and 125.95 mg g-1 for the thorium ions. The adsorption of metal ions occurred by the ion exchange process, which was specified through the rate controlling step with a best-fitted pseudo-second order kinetic rate model. Thermodynamic analysis shows that the ΔH and ΔS values for the uranium ions and thorium ions were positive. The negative ΔG values decreased with an increase in temperature, suggesting that the metal ion adsorption process was endothermic and spontaneous in behaviour.