Characterizing internal cavity modulation of corn starch microcapsules

Abstract

Swelling of normal corn starch granules through heating in water leads to enlargement of the starch particles and a corresponding increase in internal cavity size. Through control of the swelling extent, it is possible to tune the size of the internal cavity for the starch microcapsules (SMCs). The swelling extent can be controlled through regulation of the swelling time and the swelling temperature. Since the swelling extent is correlated with particle size and solubility, these aspects may also be controlled. Imaging the SMCs at increasing levels of swelling extent using scanning electron microscopy (SEM) allowed for the internal cavity swelling process to be clearly observed. Brightfield and polarizing light microscopy validated the SEM observations. Confocal laser scanning microscopy provided further validation and indicated that it is possible to load the SMCs with large molecules through diffusion. The highly tunable SMCs are novel microparticles which could have applications in various industries.

Extraction process, physicochemical properties, and digestive performance of red yeast rice starch

“…37 It has been shown that amylose is tightly bound between molecules and that starch with a high amylose content has polar groups that are not easily exposed; thus, under the same conditions, starch with a higher amylopectin content has greater solubil- ity and swelling. 38 These results were consistent with the reduction in amylopectin content after fermentation.…”

Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages

“…The rough and porous surface structure of MPS was eliminated by water immersion and the smooth surface showed on MPSw, which proved that the starch swelling of MPS in water immersion (Figure 2a, b, and c; Wulff et al, 2020). The crystal of starch disappeared after water immersion that consistent with the results of particle size (Figure 2b and c).…”

“…the extension of storage time, the width of particle size distribution was increased, which was due to the water absorption and swelling of MPS (Figure1b;Wulff et al, 2020). The Swell of MPS facilitated the escape of procyanidins, and the proportion of large particles increased with the soaking time(Escobar-Puentes et al, 2020).…”