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Polymers
Volume 13
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10.3390/polym13244308
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Article

Preparation and Characterization of Super-Absorbing Gel Formulated from κ-Carrageenan–Potato Peel Starch Blended Polymers

by
Mahmoud Moustafa
1,2,*,
M. A. Abu-Saied
3,
Tarek H. Taha
4,
Mohamed Elnouby
5,
Eman A. El Desouky
6,
Saad Alamri
1,7,
Ali Shati
1,
Sulaiman Alrumman
1,
Huda Alghamdii
1,
Mohmed Al-Khatani
1,
Rahmah Al-Qthanin
1,7 and
Ahmed Al-Emam
8,9
1
Department of Biology, College of Science, King Khalid University, Abha 9004, Saudi Arabia
2
Department of Botany and Microbiology, Faculty of Science, South Valley University, Qena 83523, Egypt
3
Polymer Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria 21934, Egypt
4
Environmental Biotechnology Department, Genetic Engineering and Biotechnology Research Institute (GEBRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria 21934, Egypt
5
Composite and Nanostructured Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria 21934, Egypt
6
Chemistry Department, Faculty of Science, Alexandria University, Alexandria 21568, Egypt
7
Prince Sultan Bin Abdulaziz Center for Environmental and Tourism Research and Studies, King Khalid University (KSA), Abha 62529, Saudi Arabia
8
Department of Pathology, College of Medicine, King Khalid University, Abha 9004, Saudi Arabia
9
Department of Forensic Medicine and Clinical Toxicology, Faculty of Medicine, Mansoura University, Mansoura 35516, Egypt
*
Author to whom correspondence should be addressed.
Polymers 2021, 13(24), 4308; https://doi.org/10.3390/polym13244308
Submission received: 8 November 2021 / Revised: 30 November 2021 / Accepted: 6 December 2021 / Published: 9 December 2021
(This article belongs to the Special Issue Starch-Based Composites)
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Abstract

κ-carrageenan is useful for its superior gelling, hydrogel, and thickening properties. The purpose of the study was to maximize the hydrogel properties and water-absorbing capacity of κ-carrageenan by blending it with starch from potato peels to be used as safe and biodegradable water-absorbent children’s toys. The prepared materials were analyzed using FTIR and Raman spectroscopy to analyze the functional groups. Results showed that there was a shift in the characteristic peaks of starch and κ-carrageenan, which indicated their proper reaction during blend formation. In addition, samples show a peak at 1220 cm−1 corresponding to the ester sulfate groups, and at 1670 cm−1 due to the carbonyl group contained in D-galactose. SEM micrographs showed the presence of rough surface topology after blending the two polymers, with the appearance of small pores. In addition, the presence of surface cracks indicates the biodegradability of the prepared membranes that would result after enzymatic treatment. These results are supported by surface roughness results that show the surface of the κ-carrageenan/starch membranes became rougher after enzymatic treatment. The hydrophilicity of the prepared membranes was evaluated from contact angle (CA) measurements and the swelling ratio. The swelling ratio of the prepared membranes increased gradually as the starch ratio increased, reaching 150%, while the water-uptake capacity increased from 48 ± 4% for plain κ-carrageenan to 150 ± 5% for 1:2 κ-carrageenan/starch blends. The amylase enzyme showed an effective ability to degrade both the plain κ-carrageenan and κ-carrageenan/starch membranes, and release glucose units for up to 236 and 563, respectively. According to these results, these blends could be effectively used in making safe and biodegradable molded toys with superior water-absorbing capabilities.
Keywords: κ-carrageenan/starch blend; hydrogel; instrumental analysis; biodegradability; children’s toys κ-carrageenan/starch blend; hydrogel; instrumental analysis; biodegradability; children’s toys

Share and Cite

MDPI and ACS Style

Moustafa, M.; A. Abu-Saied, M.; H. Taha, T.; Elnouby, M.; A. El Desouky, E.; Alamri, S.; Shati, A.; Alrumman, S.; Alghamdii, H.; Al-Khatani, M.; et al. Preparation and Characterization of Super-Absorbing Gel Formulated from κ-Carrageenan–Potato Peel Starch Blended Polymers. Polymers 2021, 13, 4308. https://doi.org/10.3390/polym13244308

AMA Style

Moustafa M, A. Abu-Saied M, H. Taha T, Elnouby M, A. El Desouky E, Alamri S, Shati A, Alrumman S, Alghamdii H, Al-Khatani M, et al. Preparation and Characterization of Super-Absorbing Gel Formulated from κ-Carrageenan–Potato Peel Starch Blended Polymers. Polymers. 2021; 13(24):4308. https://doi.org/10.3390/polym13244308

Chicago/Turabian Style

Moustafa, Mahmoud, M. A. Abu-Saied, Tarek H. Taha, Mohamed Elnouby, Eman A. El Desouky, Saad Alamri, Ali Shati, Sulaiman Alrumman, Huda Alghamdii, Mohmed Al-Khatani, and et al. 2021. "Preparation and Characterization of Super-Absorbing Gel Formulated from κ-Carrageenan–Potato Peel Starch Blended Polymers" Polymers 13, no. 24: 4308. https://doi.org/10.3390/polym13244308

APA Style

Moustafa, M., A. Abu-Saied, M., H. Taha, T., Elnouby, M., A. El Desouky, E., Alamri, S., Shati, A., Alrumman, S., Alghamdii, H., Al-Khatani, M., Al-Qthanin, R., & Al-Emam, A. (2021). Preparation and Characterization of Super-Absorbing Gel Formulated from κ-Carrageenan–Potato Peel Starch Blended Polymers. Polymers, 13(24), 4308. https://doi.org/10.3390/polym13244308

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