Characterization of starch nanoparticles prepared by nanoprecipitation: Influence of amylose content and starch type

Qin, Yang; Liu, Chengzhen; Jiang, Suisui; Xiong, Liu; Sun, Qingjie

doi:10.1016/j.indcrop.2016.04.038

Cited by 235 publications

(136 citation statements)

References 37 publications

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“…Similar observations were stated by LeCorre et al, Kim et al, and Qin et al in PS granules and SNPs from PS, as well as by Hebeish et al in SNPs from maize starch.…”

Section: Resultssupporting

confidence: 88%

“…Starch nanoparticles (SNPs) were prepared by nanoprecipitation method as reported by Quin et al and Hebeish et al, with some modifications. Potato starch (PS) solutions were prepared at two different concentrations (5% and 10% w/v).…”

Section: Methodsmentioning

confidence: 99%

“…SNPs have been prepared using several methods such as reactive extrusion, high pressure homogenization and emulsification, acid hydrolysis, and most recently by nanoprecipitation …”

Section: Introductionmentioning

confidence: 99%

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Mathematical Models for Prediction of Water Evaporation and Thermal Degradation Kinetics of Potato Starch Nanoparticles Obtained by Nanoprecipitation

et al. 2018

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The aim of this research is to study the thermal degradation kinetics and some physicochemical properties of starch nanoparticles (SNPs) produced from potato starch (PS) by nanoprecipitation. Native PS is used as a control. The powder samples are analyzed by means of light and transmission electron microscopies, X‐ray diffraction, Fourier transform infrared, and thermogravimetric analysis. PS shows oval and spherical granular shaped with a diameter between 6 and 18 µm, whereas SNPs display spherical and elliptical shapes with particle sizes between 50 and 150 nm. The relative crystallinity is 25.4% to PS, and it decreases to approximately 23.5% for SNPs. Activation energy (E) associated to the water evaporation and thermal degradation is calculated using the Newton model as well Ozawa‐Flynn‐Wall (OFW) and Kissinger‐Akahira‐Sunose (KAS) models, respectively. The E values using the Newton model increase from 43.7 kJ mol−1 (PS) to 84.1 kJ mol−1 (SNPs). The E values using the OFW and KAS models vary between 165 and 227 kJ mol−1 for PS, and between 180 and 400 kJ mol−1 for SNPs. Modifications in E values are associated with the increase in surface area in SNPs. This research reports new information of the thermal properties of SNPs.

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“…Similar observations were stated by LeCorre et al, Kim et al, and Qin et al in PS granules and SNPs from PS, as well as by Hebeish et al in SNPs from maize starch.…”

Section: Resultssupporting

confidence: 88%

Section: Methodsmentioning

confidence: 99%

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Mathematical Models for Prediction of Water Evaporation and Thermal Degradation Kinetics of Potato Starch Nanoparticles Obtained by Nanoprecipitation

et al. 2018

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“…Precipitation is a simple, fast, and reproducible method to prepare starch nanoparticles by dropwise addition of a dissolved starch solution to a non‐solvent or inversely . The precipitated starch nanoparticles exhibited a V‐type crystalline structure . It is currently believed that the V‐type crystalline structure is composed of single helical amylose chains which are complex with ligands such as linear alcohols and lipids .…”

Section: Introductionmentioning

confidence: 99%

Influence of Precipitation Conditions on Crystallinity of Amylose Nanoparticles

et al. 2018

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Amylose nanoparticles are prepared via precipitation by dropping absolute ethanol into amylose paste. X‐ray diffraction analysis reveales that the amylose nanoparticles display V‐type crystalline structure, and crystallinity of the amylose nanoparticles is dependent upon precipitation conditions, that is, temperature of amylose paste, ethanol dropping rate, and length of amylose chains. Dropping ethanol of 20 °C into amylose paste of 90 °C at a rate of 5 mL min−1 promotes the molecular association of amylose and ethanol into a helical complex and forms more amylose single helices in the precipitated amylose nanoparticles, which results in a higher crystallinity (60.72%) after the amylose nanoparticles are dried at 4 °C for 12 h and then at 40 °C for 12 h under 11% relative humidity. Shorter amylose chains may be unfavorable to complex formation between amylose and ethanol. The findings of this study provide a guideline to prepare amylose nanoparticles with higher crystallinity via precipitation.

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“…Starch nanoparticles can be also used as reinforcement. These may be produced by different methods (acid hydrolysis, mechanical, regeneration, and others) [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

PBAT/TPS Composite Films Reinforced with Starch Nanoparticles Produced by Ultrasound

Silva

Correia

Druzian

et al. 2017

International Journal of Polymer Science

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The objective of the present work was to study the incorporation of starch nanoparticles (SNP) produced by ultrasound in blends of poly(butylene adipate-co-terephthalate) (PBAT) and thermoplastic starch (TPS). The films were produced by extrusion using varying percentages of SNP (1, 2, 3, 4, and 5% w/w). The SNP were prepared in water without the addition of any chemical reagent. The results revealed that ultrasound treatment results in the formation of SNP less than 100 nm in size and of an amorphous character and lower thermal stability and low gelatinization temperature when compared with cassava starch. Scanning electron microscopy (SEM) showed that films presented some starch granules. The relative crystallinity (RC) of films decreases with increasing concentration of SNP. The addition of SNP slightly affected the thermal degradation of the films. The DSC results showed that the addition did not modify the interaction between the different components of the films. Mechanical tests revealed an increase in Young's modulus (36%) and elongation-at-break (35%) with the incorporation of 1% SNP and this concentration reduced the water vapor permeability (53%) and significantly decreased the water absorption of the films, demonstrating that low concentrations of SNP can be used as reinforcement in a polymeric matrix.

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Characterization of starch nanoparticles prepared by nanoprecipitation: Influence of amylose content and starch type

Cited by 235 publications

References 37 publications

Mathematical Models for Prediction of Water Evaporation and Thermal Degradation Kinetics of Potato Starch Nanoparticles Obtained by Nanoprecipitation

Mathematical Models for Prediction of Water Evaporation and Thermal Degradation Kinetics of Potato Starch Nanoparticles Obtained by Nanoprecipitation

Influence of Precipitation Conditions on Crystallinity of Amylose Nanoparticles

PBAT/TPS Composite Films Reinforced with Starch Nanoparticles Produced by Ultrasound

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