Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film
This work investigated a novel study of the effect of bleaching and cross-linking cassava starch film. Native cassava starch was bleached with hydrogen peroxide (H2O2), cross-linking was carried out with oxidized sucrose while glycerol was added to enhance the plasticity of the film. Operating temp...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
UJ Press
2024-06-01
|
| Series: | Journal of Digital Food, Energy & Water Systems |
| Subjects: | |
| Online Access: | https://journals.uj.ac.za/index.php/DigitalFoodEnergy_WaterSystems/article/view/3237 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841555013566988288 |
|---|---|
| author | Jonathan Yisa Jiya Mu'azu Abubakar Isaac Adekunle Joseph Evans C. Egwim KT Obanimomo |
| author_facet | Jonathan Yisa Jiya Mu'azu Abubakar Isaac Adekunle Joseph Evans C. Egwim KT Obanimomo |
| author_sort | Jonathan Yisa Jiya |
| collection | DOAJ |
| description |
This work investigated a novel study of the effect of bleaching and cross-linking cassava starch film. Native cassava starch was bleached with hydrogen peroxide (H2O2), cross-linking was carried out with oxidized sucrose while glycerol was added to enhance the plasticity of the film. Operating temperature and time of 90 oC and 10 Minutes respectively with and addition of 0.5 ml of glycerol gave the best bleached, cross-linked cassava starch film. UV-visible spectrophotometer analysis revealed that the cassava starch film produced at the above reaction conditions retained 88.2 % of its transparency at 96 hours water immersion. The water solubility test shows that the film experienced 52.02 % weight loss after 96 hours immersion in water. The thermo-gravimetric analysis (TGA) shows a significant improvement on the thermal stability with Temperature peak (Tp) of 420.75 oC, compared to 374.13 oC Tp of the control sample (unbleached, uncross-linked) of the cassava starch film.
|
| format | Article |
| id | doaj-art-6b3a5c4a65884cd09995112d1561cb9a |
| institution | Kabale University |
| issn | 2709-4510 2709-4529 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | UJ Press |
| record_format | Article |
| series | Journal of Digital Food, Energy & Water Systems |
| spelling | doaj-art-6b3a5c4a65884cd09995112d1561cb9a2025-01-08T06:18:53ZengUJ PressJournal of Digital Food, Energy & Water Systems2709-45102709-45292024-06-015110.36615/y8wwtj89Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch FilmJonathan Yisa Jiya0https://orcid.org/0009-0008-7166-7044Mu'azu Abubakar1Isaac Adekunle Joseph 2Evans C. Egwim3KT Obanimomo4Federal University of Technology Minna, Nigeria Bayero University Kano, NigeriaConfluence University of Science and Technology, NigeriaFederal University of Technology Minna, NigeriaFederal University of Technology, Minna, Nigeria This work investigated a novel study of the effect of bleaching and cross-linking cassava starch film. Native cassava starch was bleached with hydrogen peroxide (H2O2), cross-linking was carried out with oxidized sucrose while glycerol was added to enhance the plasticity of the film. Operating temperature and time of 90 oC and 10 Minutes respectively with and addition of 0.5 ml of glycerol gave the best bleached, cross-linked cassava starch film. UV-visible spectrophotometer analysis revealed that the cassava starch film produced at the above reaction conditions retained 88.2 % of its transparency at 96 hours water immersion. The water solubility test shows that the film experienced 52.02 % weight loss after 96 hours immersion in water. The thermo-gravimetric analysis (TGA) shows a significant improvement on the thermal stability with Temperature peak (Tp) of 420.75 oC, compared to 374.13 oC Tp of the control sample (unbleached, uncross-linked) of the cassava starch film. https://journals.uj.ac.za/index.php/DigitalFoodEnergy_WaterSystems/article/view/3237BleachTransparencyThermal stabilityWater solubility Cross-link |
| spellingShingle | Jonathan Yisa Jiya Mu'azu Abubakar Isaac Adekunle Joseph Evans C. Egwim KT Obanimomo Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film Journal of Digital Food, Energy & Water Systems Bleach Transparency Thermal stability Water solubility Cross-link |
| title | Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film |
| title_full | Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film |
| title_fullStr | Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film |
| title_full_unstemmed | Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film |
| title_short | Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film |
| title_sort | thermal stability transparency and water sensitivity properties of bleached cross linked cassava starch film |
| topic | Bleach Transparency Thermal stability Water solubility Cross-link |
| url | https://journals.uj.ac.za/index.php/DigitalFoodEnergy_WaterSystems/article/view/3237 |
| work_keys_str_mv | AT jonathanyisajiya thermalstabilitytransparencyandwatersensitivitypropertiesofbleachedcrosslinkedcassavastarchfilm AT muazuabubakar thermalstabilitytransparencyandwatersensitivitypropertiesofbleachedcrosslinkedcassavastarchfilm AT isaacadekunlejoseph thermalstabilitytransparencyandwatersensitivitypropertiesofbleachedcrosslinkedcassavastarchfilm AT evanscegwim thermalstabilitytransparencyandwatersensitivitypropertiesofbleachedcrosslinkedcassavastarchfilm AT ktobanimomo thermalstabilitytransparencyandwatersensitivitypropertiesofbleachedcrosslinkedcassavastarchfilm |