Abstract
AbstractThis study aims to characterize pine starch (PS) and pine starch nanoparticles (PSNPs) produced by anti‐solvent precipitation (ASP). PS and PSNPs are characterized by particle size, surface charge, morphology, crystalline structure, chemical bonds, thermal properties, moisture content (MC), water activity, solubility in water (SW), swelling factor (SF), water and oil absorption, and stability in water. PS shows typical starch particle size distribution, while PSNPs display a size distribution varying between 230 and 1300 nm. The crystalline structure is modified from A‐type structure (native starch) to V6h structure (PSNPs) after ASP. PSNPs SW at 25 and 90 °C, as well as oil and water absorption capacities are greatly improved when compared with PS. Furthermore, PSNPs have high stability in water at 25 °C, forming homogeneous dispersions. This research provides information about the valorization of pine seed as a possible starch source to produce nanoparticles
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