Abstract
The development of hollow nanoparticles has attracted widespread interest due to their potential commercial applications. This work aimed to prepare a novel hollow starch nanoparticles (HSNPs) from debranched waxy corn starch (DBS) via an oil-in-water (O/W) emulsion templating method. The effects of different concentrations of DBS on the formation of HSNPs at 4 °C and 25 °C were investigated. The monodispersed HSNPs obtained with 0.5% concentrations of DBS at 25 °C had spherical shapes, ranging between 200 and 800 nm. HSNPs with relative crystallinities of 16.9%–29.7% exhibited V-type or B + V-type structures, which indicated that DBS at low concentrations (0.5%–2.0%) could recrystallize and concomitantly form starch–lipid complexes around emulsion droplets. This novel approach of preparing HSNPs is viable and simple. The developed HSNPs could have great potential for delivering drugs or active ingredients.
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