Physicochemical Properties of Modified Starches Obtained by Anti‐Solvent Precipitation Containing Anthocyanins from Jambolan (Syzygium cumini) Fruit

Abstract

This study aims to develop and characterize modified starch particles containing anthocyanins (ACNs) from jambolan (Syzygium cumini) fruit, produced by an anti‐solvent precipitation method. Trapping efficiency, particle size distribution, surface charge, crystalline structure, chemical bonds, thermal properties, moisture content, water activity, color, and desorption experiments are carried out in modified cassava starch (MCS) and modified potato starch (MPS), both containing ACNs. Physicochemical properties of MCS and MPS both containing ACN (MCS‐ACN and MPS‐ACN) are compared using native cassava and potato starches, as well as modified cassava and potato starches without ACNs. ACNs are trapped into the modified starches and the trapping efficiency value oscillates between 9.89% and 12.37%. The resulting MCS‐ACN and MPS‐ACN‐ powders display bimodal distributions with particle size lower than 900 nm and amorphous structure. Furthermore, the MCS‐ACN and MPS‐ACN powders show red color typical of ACNs and they are completely soluble in water and acidified water solutions at room temperature. This research reports for the first‐time, information regarding the stabilization of ACNs using modified starch particles.

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

“…Native starches displayed a monomodal particle size distribution with particle size diameter oscillating between 6 and 50 μm and between 2 and 30 μm in PS and CS, respectively (results not shown). Both particle size distributions are in accordance with those results informed by Chacon et al., [ 3 ] and Lima et al., [ 6 ] in PS and CS, respectively.…”

“…[ 7 ] According to Campelo et al., [ 1 ] starch NPs could be defined as particles that have at least one dimension smaller than 1000 nm, therefore, in the current research all modified starches by AP can be classified as starch nanomaterials. The particle size distributions obtained in this study are smaller than those informed by Lima et al., [ 6 ] and Ahmad et al., [ 19 ] in starch NPs obtained by AP, using native starches from cassava, potato, and horse chestnut.…”

“…In this approach, the starch granules are gelatinized, cooled, and then precipitated by the addition of an organic solvent (anti‐solvent) dropwise to the starch solution. [ 3,5,6 ] According to Joye and McClements, [ 7 ] the main driving force for the formation of NPs during AP is the imbalance of molecular interactions between anti‐solvent, solvent, and solute. Particularly, at certain anti‐solvent/solvent combinations, the solute–solute interactions are strong enough when compared with the solute–solvent or solute–antisolvent interactions.…”

“…Ethanol has been the most used organic solvent (anti‐solvent) to precipitate starches previously gelatinized in water by AP. [ 3,5,9,10 ] Recently, Lima et al., [ 6 ] observed that an acidified hydroethanolic solution (pH = 1) can be used as solvent to stabilize anthocyanins and as anti‐solvent to precipitate cassava and potato starches by AP. After the precipitation, the authors observed cassava and potato NPs with particle sizes lower than 1000 nm, trapping anthocyanins in their structures.…”

A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat

“…Micro-encapsulation of anthocyanins using biopolymers (proteins, polysaccharides) does not seem to be highly influenced by pH and leads to binding of flavylium cation or hemiketal form to the biopolymer through weak interactions (H-bonds, van der Waals forces) [20,88]. Such techniques proved efficient at stabilizing anthocyanins subjected to heat treatments [93][94][95]. Encapsulation of anthocyanins from jabuticaba (Brazilian grapetree) either with calcium-alginate or polyethyleneglycol using supercritical CO 2 led to an increased stability to light and temperature [5].…”