Characterization Of Starch Nanoparticles Research Articles

Production and characterization of starch nanoparticles by mild alkali hydrolysis and ultra-sonication process

In this report, synthesis of the starch nanoparticles from underutilized and cheap sources viz: Horse chestnut (HS), Water chestnut (WS) and Lotus stem (LS) by using mild alkali hydrolysis and ultra-sonication process has been presented. The particles were characterized by Differential scanning colorimeter (DSC), X-Ray Diffraction (XRD), Rheology, Scanning electron microscopy (SEM) and Fourier transform infra-spectroscopy (ATR-FTIR). The particle size measurements, functional properties and antioxidant potential of starch nanoparticles were also analyzed. The experimental results revealed that the average particle size diameter of Horse chestnut starch nanoparticles (HSP), Water chestnut starch nanoparticles (WSP) and Lotus stem starch nanoparticles (LSP) was found to be 420, 606 and 535 nm, respectively. We observed a notable increase in the water absorption capacity but decreased capacity for oil absorption in the starch nano-particles. SEM images revealed damaged starch granules after size reduction. Additionally, loss of crystallinity and molecular order was observed from XRD and ATR-FTIR spectra. It was concluded that the starch nanoparticles have better thermal stability, increased viscosity and antioxidant properties.

Ultrasound-assisted extraction of starch nanoparticles from breadfruit (Artocarpus altilis (Parkinson) Fosberg)

In this contribution, we report on the characterization of starch nanoparticles (SNP) extracted from breadfruit by high-intensity ultrasound. These biocolloids were characterized regarding their spectroscopic, morphological, rheological, and thermal properties in addition to ζ potential, light transmission, and X-ray diffraction (XRD) measurements. After submitting a 0.5 % (w/v) aqueous suspension to 75 min of ultrasound treatment, particles of ca. 145 nm in diameter were obtained. The relatively low ζ potential (ca. −17 mV) did not prevent SNP aggregation. This was corroborated by transmission electron microscopy images. The viscosity of SNP suspension (2.7 mPa s) was lower than that of native breadfruit starch (4.2 mPa s). Thermogravimetry indicated that SNP were more thermally unstable than native starch. Infrared spectroscopy indicated that CO groups were the most weakened by the ultrasound treatment. XRD revealed the rupture of the crystalline structure of native starch, providing SNP with an amorphous character. Altogether, this set of characterization techniques demonstrates the feasibility of producing SNP in a rapid fashion and in the absence of chemical modifications, characteristics that are in line with the contemporary trends towards greener products and processes. The SNP produced herein through a mechanochemical approach have enormous potential for colloidal-related applications, including food, cosmetic, pharmaceutical, and biomedical systems.

Preparation and Characterization of Starch Nanoparticles from Potato Starch by Combined Solid‐State Acid‐Catalyzed Hydrolysis and Nanoprecipitation

Nanoprecipitation has low efficiency in preparing starch nanoparticles, which is not conducive to large‐scale production. Solid‐state acid‐catalyzed hydrolysis combined with nanoprecipitation is used to simply and efficiently prepare starch nanoparticles. The effects of different hydrolysis times on the properties of the starch nanoparticles are explored, including the morphology, crystalline structural properties, and thermal properties. In addition, the loading and release behaviors of asarone from the starch nanoparticles are evaluated. Starch nanoparticles can be prepared by solid‐state acid‐catalyzed hydrolysis (12.5:1 starch/hydrochloric acid mass ratio, 3% hydrochloric acid, 80 °C and 12 h) combined with nanoprecipitation (water/ethanol volume ratio, 1:4) using 50 mg mL−1 starch solution, and the yield is 80–85%. The starch nanoparticles have a particle size of 200–300 nm. The combined solid‐state acid‐catalyzed hydrolysis and nanoprecipitation method can effectively prepare starch nanoparticles by increasing the starch solution concentration and reducing the amount of organic solvent compared to the requirements for traditional nanoprecipitation, which promotes the formation of starch nanoparticles.

Green preparation and characterization of starch nanoparticles using a vacuum cold plasma process combined with ultrasonication treatment

In this study, starch nanoparticles (SNPs) were fabricated via a facile and green method involving a vacuum low-temperature plasma process combined with rapid ultrasonication treatment using waxy corn starch (WCS) and potato starch (PS). Morphology, size, crystalline structure, thermal property, and stability analyses of the SNPs were systematically performed. The obtained SNPs exhibited good uniformity and almost perfect spherical and square shapes. The zeta potential and Fourier transform infrared spectroscopy results confirmed that the SNPs were covered with negative carboxyl groups (zeta potential ranging from -21.8 ± 1.06 to -9.78 ± 0.89 mV). The gelatinization enthalpy of SNPs from PS significantly decreased, changing from 16.63 ± 0.91 to 9.81 ± 0.19 J/g. However, the crystal patterns of SNPs from the WCS and PS after plasma and ultrasonic treatments did not change. The crystallinity of SNPs from PS decreased from 45.2% to 16.5%. This novel approach to preparing SNPs is low cost, simple and green. The developed SNPs could have great potential in the food, biomedical, and material industries.

Rheological Characterization of Starch Nanoparticles from Different Botanical Sources

Rheological Characterization of Starch Nanoparticles from Different Botanical Sources

Cereal starch nanoparticles—A prospective food additive: A review

ABSTRACTStarch is one of the most abundant biopolymers in nature and is typically isolated from plants in the form of micro-scale granules. Raw starch has limited applications due to its innate disadvantages such as poor solubility in cold water, tendency to retrograde and high viscosity once it is gelatinized. Therefore, some degree of modification is required to enhance its functionality. Starch nanoparticle is one of the products of such modification. Chemical, enzymatic, and physical treatments are used for the preparation of starch nanoparticles and to study their granular and molecular structures. Characterization of starch nanoparticles on the size distribution, crystalline structure, and physical properties in relation to the starch sources and preparation methods can be done using various characterization tools e.g. Scanning Electron Microscopy, Transmission Electron Microscopy, Atomic Florescence Microscopy, etc. Starch nanoparticles can be used as a food additive as it has adverse range of uses in food such as emulsion stabilizer, fat replacer, Thickener, or rheology modifier etc.

Preparation and characterization of starch nanoparticles via self-assembly at moderate temperature

Starch nanoparticles (SNPs) were fabricated via short glucan chains self-assembly at 50°C and their characteristics were evaluated by transmission electron microscopy, dynamic light scattering, molecular weight distributions, X-ray diffraction, differential scanning calorimetry, and Fourier transforms infrared spectroscopy. The results showed that SNPs exhibited spherical particles with a diameter of approximately 30–40nm. The molecular weight of the SNPs mainly distributed at degree of polymerization (DP) 12 and DP 30. The gelatinization temperature of the SNPs increased dramatically compared to that of native waxy maize starch. The crystallinity of the samples increased as the assembling time increased and showed the same A-type in the X-ray diffraction pattern as native starch. This newly proposed SNPs approach has potential application in starch nanocomposite films due to their high gelatinization temperature.

Preparation and characterization of starch nanoparticles through ultrasonic-assisted oxidation methods

In this work, starch nanoparticles (SNPs) were prepared from waxy corn starch (WCS) through ultrasonic-assisted oxidation. Three SNPs samples were produced by one time oxidation followed by ultrasonic treatment (O1U1-SNPs), twice oxidation and twice ultrasonic treatment (O2U2-SNPs) and TEMPO-mediated oxidation with ultrasonic treatment (TEMPO-SNPs), respectively. Differential scanning calorimetry (DSC), X-ray diffraction analysis (XRD), scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) spectroscopy were used to characterize the thermal properties, morphology, and structure of the ensuing nanoparticles. The results revealed that the size of the O1U1-SNPs, O2U2-SNPs, and TEMPO-SNPs particles reached 30–50nm, 20–50nm and 20–60nm, respectively. Compared to WCS, the crystallinity of the O1U1-SNPs, O2U2-SNPs and TEMPO-SNPs samples decreased from 36.32% to 11.35%, 1.64% and 1.72%, respectively. The O1U1-SNPs, O2U2-SNPs and TEMPO-SNPs exhibited smaller or no endotherms. The SNPs had higher carboxyl and carbonyl content.

Preparation and characterization of starch nanoparticles in ionic liquid-in-oil microemulsions system

A novel ionic liquid microemulsion consisting of 1-octyl-3-methylimidazolium acetate ([Omim]Ac, an ionic liquid), native corn starch, surfactant TX-100, 1-butanol and cyclohexane was prepared. The ionic liquid-in-oil (IL/O), bicontinuous, and oil-in-ionic liquid (O/IL) microregions of the microemulsions were identified by conductivity measurements. The formation of IL/O microemulsion was confirmed by UV–vis spectrophotometry using the methyl orange (MO) as absorption probes and dynamic light scattering (DLS) analysis. Starch nanoparticles were prepared with epichlorohydrin as crosslinker through 3h IL/O microemulsion-crosslinking reaction at 50°C. The results of Fourier transform infrared spectroscopy (FTIR) demonstrated the formation of crosslinking bonds in starch molecules. Scanning electron microscope (SEM) data revealed that starch nanoparticles showed aggregation or cluster formation. Starch nanoparticles with a mean diameter of 96.9nm and narrow size distribution were confirmed by the results of DLS.

Development and characterization of starch nanoparticles by gamma radiation: Potential application as starch matrix filler

Gamma radiation arises as an advantageous alternative to obtain starch nanoparticles given its low cost, simple methodology and scalability. Starch nanoparticles (SNP) with sizes around 20 and 30nm were obtained applying a dose of 20kGy from cassava (CNP-γ) and waxy maize (WNP-γ) starch, respectively. They showed the same thermal degradation behavior and their maximum mass loss zone was similar to those nanoparticles obtained from acid hydrolysis (WNP-h). Additionally, CNP-γ and WNP-γ were used as nanofillers in a cassava matrix. Increments of 102% in storage modulus were obtained with the addition of only 2.5wt.% of WNP-γ, showing that gamma radiation is a successful methodology to obtain SNP able to be used as starch reinforcement.

Characterization of starch nanoparticles

Nanomaterials already attract great interest because of their potential applications in technology, food science and medicine. Biomaterials are biodegradable and quite abundant in nature, so they are favoured over synthetic polymer based materials. Starch as a nontoxic, cheap and renewable raw material is particularly suitable for preparation of nanoparticles. In the paper, the structure and some physicochemical properties of potato and cassava starch particles of the size between 50 to 100 nm, obtained by mechanical treatment of native starch, were presented. We demonstrated, with the aim of the Scanning Electron Microscopy (SEM) and the non-contact Atomic Force Microscopy (nc-AFM), that the shape and dimensions of the obtained nanoparticles both potato and cassava starch fit the blocklets – previously proposed as basic structural features of native starch granules. This observation was supported by aqueous solubility and swelling power of the particles as well as their iodine binding capacity similar to those for amylopectin-type short branched polysaccharide species. Obtained results indicated that glycosidic bonds of the branch linkage points in the granule amorphous lamellae might be broken during the applied mechanical treatment. Thus the released amylopectin clusters could escape out of the granules. The starch nanoparticles, for their properties qualitatively different from those of native starch granules, could be utilized in new applications.