This work aims to understand the physicochemical properties of potato starch nanoparticles (SNPs) obtained by anti‐solvent precipitation. Moisture content, water activity, color, morphology, thermal behavior (differential scanning calorimetry), swelling factor, solubility in water, water sorption isotherms, rheological properties, and stability in water are analyzed and compared using native potato starch (PS) as control. The resulting SNPs after anti‐solvent precipitation have a particle size between 50 and 150 nm, smaller than those observed in PS (between 10 and 100 µm). SNPs behave as an amorphous material without gelatinization stage where the swelling factor is drastically reduced, while the solubility increased dramatically at low temperatures when compared with PS. The Guggenheim–Anderson–de Boer model from the isotherms data allows a calculation of the surface area, obtaining values of 105 and 211 m2 g−1 for PS and SNPs, respectively. The high surface area in SNPs is associated with an increase in the proportion of hydroxyl groups active for water adsorption throughout its structure. Both samples show Newtonian fluid behavior; however, SNPs solutions prove to be much more stable at room temperature than PS solution.
Different architectures at a nanometric scale such as nanocrystals, nanofibers, nanomicelles, nanoparticles, and nanovesicles can be produced from native starches using "top-down" and "bottom-up" approaches. These starch nanomaterials (SNMts) have particle size lower than 1000 nm, exhibiting different physicochemical properties than those found in native starches. In recent years several studies have explored the applications of SNMts in the food sector. The production and food application of SNMts have grown mainly in the last 5 years due to the fact that SNMts can be used to stabilize biological and synthetic compounds with antimicrobial activity and antioxidant properties. Furthermore, SNMts can be used as a stabilizing agent in food emulsions, or as reinforcing material in food packaging. The current review article focuses on comprehensively analyzing the current state of the art in SNMts for food applications, aiming to encourage other research groups to expand production and application in the food sector.
In the current work, physicochemical properties of arrowroot starch and thermal properties of glycerol/arrowroot starch membranes were investigated. Arrowroot starch exhibited high purity (starch content >99%) with amylose content >40% and granule size dispersion between 29 and 126 μm. Arrowroot starch has a gelatinization temperature of 63.94°C and a B-type crystalline structure. Arrowroot starch, in combination with three levels of glycerol, was used to manufacture membranes by casting method. Increasing the plasticizer effect due to glycerol content increased the water weight loss of the membranes at temperatures higher than 110°C. Additionally, the onset temperature of the endothermic peak observed by differential scanning calorimetry and associated to water removal from the membranes changed with glycerol content. Physicochemical and thermal properties of arrowroot starch and glycerol/arrowroot starch membranes were similar to those reported previously for other starch sources. From the data obtained in this study, it is clear that arrowroot starch could have promising industrial applications.
Some properties of canna (Canna indica L.) and bore (Alocasia macrorrhiza) starches were evaluated and compared using cassava starch (Manihot esculenta Crantz) as a reference. Proximate analysis, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and viscosity measurements were performed. Canna and bore starches showed a similar degree of purity as that of the cassava starch. Canna starch exhibited higher thermal stability and viscosity of solution values than those of bore and cassava starches. XRD spectra showed that canna starch crystallizes as a B-type structure; however, bore and cassava starches crystallize as an A-type structure. Results proved that canna and bore starches are promising bio(materials), obtained from unconventional sources, to be used for industrial applications, as their physicochemical properties are similar to those of cassava starch, which it is known has potential applications in this area.
Glycerol/starch (G/S) solutions were prepared at different concentrations, with a weight ratio of G/S=0.0, 0.1, 0.2, 0.3, 0.4 and 0.5, and rheological properties were analyzed at 30, 40, 50, 60 and 70°C. Power law dependency of the apparent viscosity as a function of the shear rate is the most appropriate model for describing the rheological behavior of cassava starch solutions as a function of glycerol concentrations. All solutions showed a pseudoplastic behavior; the flow index (n) did not show significant changes as a function of temperature and glycerol concentration. However, the apparent viscosity (μa) and the consistency coefficient (K) did show strong variations with temperature and glycerol content. The temperature variation of both μa and K were better fitted to an exponential model type exp(Ea /RT), logμa(K) vs. 1000/T. The activation energy of the K data for the solution without glycerol (G/S=0.0) was 13.64 KJ/mol, and it decreased with increasing the content of glycerol in the solutions, becoming 6.14 KJ/mol for G/S=0.5. On the contrary, the activation energy for the μa data increased when increasing the glycerol concentration. The effect of glycerol concentration was also modeled using polynomial and exponential fittings.
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