Production of Crosslinked Starch Microparticles through Inverse Suspension Polymerization using Statistical Experimental Design. Issue 1 (16th December 2020)

• Record Type: Journal Article
• Authors: de Souza e Castro, Nathany Lisbôa; Nele, Márcio; Pinto, José Carlos
• Editors: Pinto, José Carlos; Canto, Leonardo Bresciani
• Is Part Of: Macromolecular symposia. Volume 394:Issue 1(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-12-16
• Subjects: biopolymers -- design of experiments -- inverse suspension polymerization -- polymer microparticles -- starch; Macromolecules -- Congresses; Polymers -- Congresses; Polymerization -- Congresses; Macromolecules -- Periodicals; Polymers -- Periodicals; Polymerization -- Periodicals; 547.705
• DOI: 10.1002/masy.202000125
• Languages: English
• ISSNs: 1022-1360

Abstract

Abstract: The use of natural polymers has attracted much interest in many different areas, especially in fields where biodegradability and biocompatibility constitute major requirements, as in the pharmaceutical and biomedical areas. For this reason, the present work explores the production of crosslinked starch microparticles in vegetable oil through inverse suspension polymerizations under different experimental conditions, using glucose as a crosslinking agent and manipulating the agitation speed, reaction temperature, starch concentration in the suspended phase, surfactant concentration and crosslinking agent concentration in accordance with a statistical experimental design. Analyzed response variables include morphological aspects, particle size distribution, swelling ratio and solubility in aqueous medium. It is observed that glucose can promote significant modification of the material properties and lead to changes in its solubility in water. Besides, the operation variables exert significant effects on the morphological properties of the obtained powders. For this reason, empirical models are proposed to describe the solubility of the material in water and particle sizes as function of the preparation variables. The results indicate that glucose and starch content are the most influential variables on the solubility of the microparticles in water and that glucose, stirring rate and temperature play the most influential effects on the particle size distributions.