Skip to main content
padlock icon - secure page this page is secure

Ultrasound-Assisted Synthesis of Sucrose and Fructooligosaccharides Esters as Bio-Plasticizers

The full text article is temporarily unavailable.

We apologise for the inconvenience. Please try again later.

This article presents the results obtained by the ultrasound-assisted synthesis of sucrose and fructooligosaccharides (FOS) esters with fatty acids (palmitic and 10-undecylenic), the identification of the products and the study of their possible application as plasticizers in plastics processing. Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (1H and 13C NMR) spectroscopy were used to identify the synthesized carbohydrate esters. The plasticizing effect of the sucrose palmitate applied in polyvinyl chloride (PVC) was evaluated by the glass transition temperatures; the decrease of the Tg with the increase of the ester content could be accepted as confirmation of the esters' plasticizing effect.

The antimicrobial activity of the synthesized sucrose and FOS esters was evaluated; the results allowed us to conclude that the 10-undecynoyl esters of sucrose and fructooligosaccharides could be successfully applied as potential antimicrobial agents, as well. The sucrose palmitate plasticizing effect was evaluated by determining the glass transition temperatures of thin polyvinyl chloride films on the basis of differential scanning calorimetry (DSC) and changes of mechanical properties. The results showed a decrease of the glass transition temperature with the increase of the ester content, which confirmed the plasticizing effect of the obtained esters.
No References
No Citations
No Supplementary Data
No Article Media
No Metrics


Document Type: Research Article

Publication date: February 13, 2016

This article was made available online on January 14, 2016 as a Fast Track article with title: "Ultrasound-Assisted Synthesis of Sucrose and Fructooligosaccharides Esters as Bio-Plasticizers".

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more