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

Abstract

AbstractThis 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.