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

Abstract

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.

Antioxidant Nanoparticles Based on Starch and the Phenolic Compounds from Propolis Extract: Production and Physicochemical Properties

“…The hydroethanolic solutions were prepared by diluting the absolute ethanol in water to obtain solutions with ethanol concentrations of 50, 60, 70, 80, and 96% v/v. [ 6 ] The extraction was carried out using an ultrasonic bath at 40 kHz (Ultracleaner 1650, Unique, Brazil) for 20 min, with a total extract volume of 100 mL, ensuring that all samples had the same contact surface. After the extraction, the propolis extracts were centrifuged at 25 °C using a centrifuge (Kasvi, Brazil) with 1700 × g force at 4000 rpm for 15 min.…”

“…Starch NPs were produced by AP. [ 6 ] Dispersions (5% w/w) of CS and PS were prepared in distilled water at 25 °C and then they were heated at 90 °C for 30 min to guarantee the starch gelatinization. In sequence, the gelatinized starch solutions were cooled to 30 °C and then an acidified PE was added drop wise for the gelatinized starch in a 1:1 (% v/v) ratio.…”

“…The PE extracts were acidified to separate the starch nanoparticles, hence, acidified PE was prepared by blending each PE (see Section 2.2) with hydrochloric acid (100:1 v/v, hydroethanolic solution: HCl 37 wt%, pH = 1). [ 6 ]…”

“…[ 3–5 ] In the AP method, gelatinized starch granules in water are precipitated by the addition of ethanol or acidified ethanol (antisolvent), resulting in starch NPs with particle size lower than 1000 nm. [ 1–6 ]…”

“…Previously, our research group produced starch NPs based on potato and cassava starch by AP, using different ethanol concentrations. [ 6 ] However, be noted that for our current knowledge, no research has explored the stabilization of phenolic compounds from propolis using starch NPs. Hence, this study was carried out to develop and characterize starch NPs loaded with the phenolic compounds from acidified PE.…”