Starch Nanoparticles

Sun, Qingjie

doi:10.1016/b978-0-08-100868-3.00018-4

Cited by 12 publications

(6 citation statements)

References 157 publications

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“…Starch nanoparticles (NPs) are structures based on starch chains having at least one dimension between 1 and 1000 nm. [ 1,2 ] These NPs have different thermal and solubility in water properties than those found in native starches, being promissory ingredients to be used in food applications. [ 2,3 ] Starch NPs are produced by “top‐down” approaches through a breakdown of starch granules using physical, chemical, or enzymatic treatments.…”

Section: Introductionmentioning

confidence: 99%

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Impact of the Acidified Hydroethanolic Solution on the Physicochemical Properties of Starch Nanoparticles Produced by Anti‐Solvent Precipitation

et al. 2021

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This study aimed to understand the effect of the acidified hydroethanolic solution (AHS) with different ethanol concentrations (50%, 60%, 70%, 80%, and 96%) on the physicochemical properties of potato and cassava starch nanoparticles (NPs) obtained by anti‐solvent precipitation (AP). The recovery efficiency (RE) is investigated, and the starch NPs are characterized by particle size, surface charge, chemical bonds, crystalline structure, thermal properties, moisture content, water activity, solubility in water, and swelling factor. The best potato and cassava starch NPs are added in gelatin gummies and they are studied by texture profile analysis. The starch NPs have particle size lower than 1000 nm and V‐type crystalline structure. Furthermore, these nanomaterials showed high solubility values in water at 30 and 90 °C. In general, the ethanol concentration used in the AHS altered the RE, particle size, and surface charge of nanoparticles. Texture properties of gelatin gummies containing starch NPs are similar when compared with those gummies manufactured with native starches. The starch NPs could be used to substitute native starches in gelatin gummies. This research reports for the first‐time information regarding the food application of starch NPs, being that these nanomaterials could be used in food productssensitive to heating.

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Section: Introductionmentioning

confidence: 99%

“…[ 2,3 ] Starch NPs are produced by “top‐down” approaches through a breakdown of starch granules using physical, chemical, or enzymatic treatments. [ 2–4 ]…”

Section: Introductionmentioning

confidence: 99%

Impact of the Acidified Hydroethanolic Solution on the Physicochemical Properties of Starch Nanoparticles Produced by Anti‐Solvent Precipitation

et al. 2021

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“…When two oil droplets are close to each other, the particles will envelop around the contact areas of droplets (Hunter et al, 2008). Moreover, the driving force of the Pickering stabilization process was the reduction in Gibbs energy through adsorption of solid particles at the interface (Kralchevsky et al, 2005;Sun, 2018). The addition of 3% breadfruit starch nanoparticles was assumed to form the structural barrier in the space among the droplets and stick to the oil-water interface to become protective against droplet coalescence (Dickinson, 2017).…”

Section: Emulsion Properties Appearancementioning

confidence: 99%

The Ability of Breadfruit Starch Nanoparticle-Stabilized Pickering Emulsion for Encapsulating Cinnamon Essential Oil

Harsanto

Supriyanto

Kartini

et al. 2022

MABJ

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Cinnamon essential oil (CO) is susceptible to decreased stability during storage, limiting its application in food products. Pickering emulsion stabilized by starch nanoparticles becomes a potential encapsulating method that can improve CO stability. This study aimed to investigate the ability of breadfruit starch nanoparticles-stabilized Pickering emulsion to encapsulate CO with various concentrations. Encapsulation process was carried out using the high-energy emulsification method with dispersing CO (0.05%; 0.1%; 0.5%; 1% w/w) in emulsion. The loading efficiency of CO and emulsion properties were evaluated. Retention of CO was also observed in 7 days-storage. Results showed that 0.5% and 1% CO were encapsulated effectively and stable in Pickering emulsion, with loading efficiency and CO retention ranging from 79.49-81.13% and 78.86-79.20%, respectively. The addition of 0.5% and 1% CO increased yellowness (+a*: 7.45-8.99) as well as decreased whiteness (+L*: 85.77-86.06) and viscosity (629.9-721.8 cP) of Pickering emulsion. However, differences in CO concentrations did not affect the emulsion index of Pickering emulsion. These findings concluded that breadfruit starch nanoparticles-stabilized Pickering emulsion could encapsulate up to 0.5% and 1% CO with the best properties among other treatments. Therefore, breadfruit starch nanoparticles-stabilized Pickering emulsion can be an alternative as encapsulation method, which can later expand the application of CO in food products.

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“… 67 The decreased particle size provides a better cohesive barrier at the oil–water interface due to more efficient packing. Different processes, such as acid hydrolysis, 68 non-solvent precipitation, 69 ultrasonication, and media-milling, 70 are commonly used to reduce the starch particle size. However, in terms of sustainability it is preferred to avoid using corrosive acids, toxic chemicals and ultrasonication processes (which utilise high energy and are limited to small volume production).…”

Section: Polysaccharides In Pickering Emulsionsmentioning

confidence: 99%