Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch

Kim, Hee Young; Han, Jung-Ah; Kweon, Dong Keon; Park, Jong Dae; Lim, Seung Taik

doi:10.1016/j.carbpol.2012.12.050

Cited by 126 publications

(47 citation statements)

References 30 publications

(39 reference statements)

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“…The nanoparticles of starch obtained by ultrasound (SNP‐U) exhibited a higher yield than those obtained by acid treatment. Kim et al . evaluated the effect of the hydrolysis time on the yield of cornstarch nanoparticles.…”

Section: Resultsmentioning

confidence: 99%

“…The yield of nanoparticles was calculated as the ratio of the final mass of nanoparticles obtained after freeze‐drying to the mass of starch or cellulose before the hydrolysis or ultrasound treatments, according to eq. :

R = \frac{W_{i} - W_{f}}{W_{i}} \times 100

where W i is initial mass of starch or cellulose subjected to the acid hydrolysis or ultrasound process, and W f is the final mass of nanoparticles obtained.…”

Section: Methodsmentioning

confidence: 99%

“…The scattering angle was set as 90°. Analyses were performed using aliquots of the aqueous nanoparticle suspension with a concentration of 0.3% (w v −1 ) …”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Santana

Costa

Rodrigues

et al. 2018

J of Applied Polymer Sci

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A comparative performance study of cellulose and starch nanoparticles on plasticized starch reinforcement has been presented. Starch nanoparticles were obtained by ultrasound and acid hydrolysis, and cellulose nanoparticles were extracted by acid hydrolysis from microcrystalline cellulose and sisal fibers. The nanoparticles were characterized according to the zeta potential, the particle‐size distribution, transmission electron microscopy, X‐ray diffraction, and thermogravimetric analysis. The influence of the addition of these nanoparticles to starch films on the morphology, water vapor permeability (WVP), and mechanical properties of the nanocomposites films were investigated. The cellulose nanoparticles exhibited higher electrical stability than those originating from starch. Acid hydrolysis produced starch nanoparticles with higher crystallinity than ultrasound. All the nanoparticles significantly reduced the WVP. The cellulose nanoparticles significantly increased the tensile strength of the starch films; however, they reduced the flexibility of the nanocomposites. The results of this work support the application of starch and cellulose nanostructures for the development of reinforced biodegradable materials. © 2018 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47001.

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Section: Resultsmentioning

confidence: 99%

R = \frac{W_{i} - W_{f}}{W_{i}} \times 100

where W i is initial mass of starch or cellulose subjected to the acid hydrolysis or ultrasound process, and W f is the final mass of nanoparticles obtained.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Santana

Costa

Rodrigues

et al. 2018

J of Applied Polymer Sci

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“…20,[26][27][28] Ultrasonication is particularly effective in breaking up the aggregates of particles, thereby reducing their size and polydispersity. 29 However, ultrasonication has also been related to formation of protein aggregates with structural changes. 30 As delivery systems for insulin, the most important characteristics of particles include size distribution, encapsulation efficiency (EE), and the release profile of insulin from particles while maintaining the biological activity of insulin during and after processing.…”

Section: Introductionmentioning

confidence: 99%

Probing insulin bioactivity in oral nanoparticles produced by ultrasonication-assisted emulsification/internal gelation

Lopes¹,

Abrahim-Vieira²,

Oliveira³

et al. 2015

IJN

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Alginate–dextran sulfate-based particles obtained by emulsification/internal gelation technology can be considered suitable carriers for oral insulin delivery. A rational study focused on the emulsification and particle recovery steps was developed in order to reduce particles to the nanosize range while keeping insulin bioactivity. There was a decrease in size when ultrasonication was used during emulsification, which was more pronounced when a cosurfactant was added. Ultrasonication add-on after particle recovery decreased aggregation and led to a narrower nanoscale particle-size distribution. Insulin encapsulation efficiency was 99.3%±0.5%, attributed to the strong pH-stabilizing electrostatic effect between insulin and nanoparticle matrix polymers. Interactions between these polymers and insulin were predicted using molecular modeling studies through quantum mechanics calculations that allowed for prediction of the interaction model. In vitro release studies indicated well-preserved integrity of nanoparticles in simulated gastric fluid. Circular dichroism spectroscopy proved conformational stability of insulin and Fourier transform infrared spectroscopy technique showed rearrangements of insulin structure during processing. Moreover, in vivo biological activity in diabetic rats revealed no statistical difference when compared to nonencapsulated insulin, demonstrating retention of insulin activity. Our results demonstrate that alginate–dextran sulfate-based nanoparticles efficiently stabilize the loaded protein structure, presenting good physical properties for oral delivery of insulin.

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“…Acid hydrolysis may increase the degree of crystallinity because it is assumed to preferentially cleave the starch chains situated in the amorphous regions (Kim et al 2013).…”

Section: Resultsmentioning

confidence: 99%

Starch nanoparticles - two ways of their preparation

Aldao¹,

Šárka²,

Ulbrich³

et al. 2018

Czech J. Food Sci.

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Chena Aldao D., Šárka E., Ulbrich P., Menšiková E. (2018): Starch nanoparticles -two ways of their preparation. Czech J. Food Sci., 36: 133-138.Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as hinder its recrystallisation during storage in high humidity atmospheres. In medicine, SNP are suitable as carriers in modulated drug delivery for immobilized bioactive or therapeutic agents. Depending on the method of preparation, nanoparticles with different physicochemical, technical or mechanical properties can be obtained. Two different methods of preparation were characterized and compared in this work: the first involving acid hydrolysis of the amorphous part of a starch molecule and the second focusing on the debranching of starch by enzymatic treatment with pullulanase.

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Effect of ultrasonic treatments on nanoparticle preparation of acid-hydrolyzed waxy maize starch

Cited by 126 publications

References 30 publications

Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Morphological, barrier, and mechanical properties of cassava starch films reinforced with cellulose and starch nanoparticles

Probing insulin bioactivity in oral nanoparticles produced by ultrasonication-assisted emulsification/internal gelation

Starch nanoparticles - two ways of their preparation

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