Optimization and characterization of high pressure homogenization produced chemically modified starch nanoparticles

Abstract

Chemically modified starch (RS4) nanoparticles were synthesized through homogenization and water-in-oil mini-emulsion cross-linking. Homogenization was optimized with regard to z-average diameter by using a three-factor-three-level Box-Behnken design. Homogenization pressure (X), oil/water ratio (X), and surfactant (X) were selected as independent variables, whereas z-average diameter was considered as a dependent variable. The following optimum preparation conditions were obtained to achieve the minimum average size of these nanoparticles: 50 MPa homogenization pressure, 10:1 oil/water ratio, and 2 g surfactant amount, when the predicted z-average diameter was 303.6 nm. The physicochemical properties of these nanoparticles were also determined. Dynamic light scattering experiments revealed that RS4 nanoparticles measuring a PdI of 0.380 and an average size of approximately 300 nm, which was very close to the predicted z-average diameter (303.6 nm). The absolute value of zeta potential of RS4 nanoparticles (39.7 mV) was higher than RS4 (32.4 mV), with strengthened swelling power. X-ray diffraction results revealed that homogenization induced a disruption in crystalline structure of RS4 nanoparticles led to amorphous or low-crystallinity. Results of stability analysis showed that RS4 nanosuspensions (particle size) had good stability at 30 °C over 24 h.

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

“…SNPs are mainly prepared by “top‐down” and “bottom‐up” approaches. Top‐down method uses size reduction strategies to decrease the size of macroscopic materials from microscales into nanoscales, such as acid hydrolysis (Putro, Ismadji, Gunarto, Soetaredjo, & Ju, 2020), ultrasonication (Boufi et al., 2018; Chang et al., 2017), homogenization (Apostolidis & Mandala, 2020; Ding & Kan, 2017), crushing (Chen, Shen, & Yeh, 2010; Lin, Qin, Hong, & Li, 2016), gamma irradiation (Akhavan & Ataeevarjovi, 2012; Lamanna, Morales, Garcia, & Goyanes, 2013), and so on. The amorphous rings in starch granules are very sensitive to acid treatment, and the SNPs can be obtained by hydrolyzing the amorphous regions leaving the crystallization zone of the starch.…”

Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein

“…Under highpressure homogenization, the average particle size of whey protein solution decreased significantly (P \ 0.05) after dynamic UHPH treatment, because whey protein was subjected to shear, high-speed impact, violent vibration, pressure instantaneous release and other dynamic effects in the high pressure reaction chamber. As a result, the protein particles were smashed and its aggregates were destroyed, thus reducing the particle size, rendering the solution more homogeneous (Ding and Kan 2017). The whey protein particles are disrupted more severely as the homogenization pressure increases.…”

“…High-pressure homogenization also opens protein structures, enhancing foam formation. However, homogenization at extremely high pressure destroys the balance of the hydrophobic and hydrophilic groups and the charged polar groups in the whey protein solutions, which destroys the balance of the protein membrane at the gas-water interface and suppresses protein foam formation and maintenance (Ding and Kan 2017). So the foaming stability of whey protein decreased sharply from 200 MPa.…”

Nanostarch: Preparation, Modification, and Application in Pickering Emulsions

“…Compared with other preparation methods, SNPs prepared by emulsion cross-linking exhibit sphericity in shape and a comparatively uniform size distribution. Similarly, chemically modified SNPs and Sago SNPs are obtained by an emulsion cross-linking method. , …”