Technical Surfactant Effect on Precipitation Method of Glutinous Rice Flour Filler Size Reduction

Abstract:

Most of the materials used in dentistry contain fillers as part of their composition to modify their chemical and mechanical properties. Filler size reduction needs economic and environmentally friendly materials to control the viscosity on a simple precipitation method using surfactant. Technical surfactants with more affordable prices also could develop filler size reduction. The study aims to analyse different technical surfactant effects on the glutinous rice flour precipitation method of filler size reduction used as an organic filler in dental applications. Precipitation technique is used by preparing the mixture by adding glutinous rice solution of bi-distilled water or sodium hydroxide with different 4% technical surfactant (Span 80 and Tween 80) dropwise to absolute ethanol. Samples were centrifuged at 3000 and 6000 rpm, then washed and characterized using Scanning Electron Microscope (SEM), Fourier Transform Infra-Red (FTIR), X-ray Diffraction (XRD), and Dynamic Light Scattering (DLS). As the result of this study, a size reduction of 714.8 nm with spherical and rod-like shapes could be generated from glutinous rice flour with the addition of Span 80 technical surfactant in 3000 rpm centrifugation speed for organic filler materials using sodium hydroxide solvent. This study suggested an opportunity for the country’s available source improvement in determining dental materials viscosity and its reinforcement.

• Periodical: Applied Mechanics and Materials (Volume 910)
• Pages: 25-30
• DOI: https://doi.org/10.4028/p-3ftrx7
• Online since: October 2022
• Authors: Veni Takarini*, Lia Amelia Tresna Wulan Asri, Nina Djustiana, Bambang Kismono Hadi
• Keywords: Filler Size Reduction, Glutinous Rice Flour, Technical Surfactant

References

[1] D.K. Meincke A.O. Ogliari, F.A. Ogliari, Influence of different fillers on the properties of an experimental vinyl polysiloxane, Brazilian Oral Research 30 (2016) 1-10.

DOI: 10.1590/1807-3107bor-2016.vol30.0036

[2] C.G. Barreras-Urbina, B. Ramirez-Wong, G.A. Lopez-Ahhumada, S.E. Burruel-Ibarra, O. Martinez-Cruz, J.A. Tapia-Hernandez, F.R. Felix, Nano-and micro-particles by nanoprecipitation: possible application in the food and agricultural industries, Int. J. of Food Properties 19 9 (2016) 1912-1923.

DOI: 10.1080/10942912.2015.1089279

[3] S.F. Chin, A. Azman, S.C. Pang, Size controlled synthesis of starch nanoparticles by a microemulsion method, Journal of Nanomaterials 763736 (2014) 1-7.

DOI: 10.1155/2014/763736

[4] O.R. Fennema, Food Chemistry, third ed., Marcel Dekker, Inc., New York, (1996).

[5] R.D. O'Brien, Fats and Oils: Formulating and Processing for Application, second ed., CRC Press, Boca Raton, (2004).

[6] S.R. Baker, Maximizing the use of food emulsifiers, A report of Master of Science requirements in Kansas State University, Manhattan, (2010).

[7] Croda Europe Ltd., Span and Tween, England (2010), Information on http://www.croda.com/europe.

[8] K.J. Anusavice, C. Shen, H.R. Rawls, Phillips' Science of Dental Materials, twelfth ed., Elsevier, Singapore, (2013).

[9] Y. Dong, Y. Chang, Q. Wang, J. Tong, J. Zhou, Effects of surfactants on size and structure of amylose nanoparticles prepared by precipitation, Bull. Mater. Sci. 39 1 (2016) 35-39.

DOI: 10.1007/s12034-015-1115-5

[10] J. BeMiller and R. Whistler, Starch: Chemistry and technology, third ed., Elsevier, USA, (2009).

[11] A.B.D. Nandiyanto, R. Oktiani, R. Ragadhita, How to read and interpret FTIR spectroscope of organic material, Indonesian J. of Sci. & Technology 4 1 (2019) 97-118.

DOI: 10.17509/ijost.v4i1.15806

[12] M. Ahmad, A. Gani, I. Hassan, Q. Huang, H. Shabbir, Production and characterization of starch nanoparticles by mild-alkali hydrolysis and ultra-sonication process, Scientific Reports Nature Research 10 (2020) 1-11.

DOI: 10.1038/s41598-020-60380-0

[13] H. Xiao, F. Yang, Q. Lin, Q. Zhang, L. Zhang, S. Sun, W. Han, G.Q. Liu, Preparation and characterization of broken-rice starch nanoparticles with different sizes, Int. J. of Biological Macromolecules 160 (2020) 437-445.

DOI: 10.1016/j.ijbiomac.2020.05.182

[14] M. Kaszuba, Dynamic Light Scattering, Malvern Instruments Ltd.[ppt] (2015), Information on http://www.malvern.com.

[15] V. Takarini, L.A.T.W. Asri, R. Suratman, B.K. Hadi, The potential use of Indonesian glutinous rice flour as nanoparticles organic filler for dental impression materials, IOP Conf. Series: Materials Science and Engineering 1007 (2020) 1-8.

DOI: 10.1088/1757-899x/1007/1/012003