Abstract
Hydroxypropyl starch was synthesized by modified sago starch with hydroxypropylation reaction. Hydroxypropyl starch nanoparticles with mean particle sizes of 110 nm are obtained by controlled precipitation through the drop-wise addition of dissolved hydroxypropyl starch solution into excess absolute ethanol. Piperine was loaded onto hydroxypropyl starch nanoparticles and native starch nanoparticles via the in-situ nanoprecipitation process. Hydroxypropyl starch nanoparticles exhibited higher piperine loading capacity as compared to native starch nanoparticles with the maximum loading capacity of 0.46 and 0.33 mg.mg-1, respectively. Piperine was release from hydroxypropyl starch nanoparticles in a slow and sustained manner at pH 1.2 over the period of 24 hours. Whereas piperine was completely released from native starch nanoparticles within 16 hours.
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