Starch Nanocrystals Research Articles

Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer

Preparation of high internal phase Pickering emulsions (HIPPEs) from starch nanocrystals (SNCs) is currently a key area of research. However, the high cost of producing SNCs restricts their usage in the food industry. This study investigated the effectiveness of micron-sized esterified maize starch (M-NMS) as the sole stabilizer for the preparation of HIPPEs. It was found that stable, gel-like HIPPEs with an oil phase volume of 75–90% could be created by using M-NMS granules at a concentration of ≥3.0 wt%. At a pH of 5.0–9.0, the absolute value of zeta potential for all emulsions exceeded 61 mV, indicating high interfacial stability. The addition of NaCl at a concentration of 40–160 mmol/l had no significant effect on the emulsion's viscosity, viscoelasticity, or stability. The gel structure formed by the swollen M-NMS molecular chain predominantly determined the emulsion's performance, as shown by atomic force microscopy.

Development and characterization of mung bean starch–based composite films incorporated with sweet potato starch nanocrystals for their morphological and thermo-mechanical properties

Development and characterization of mung bean starch–based composite films incorporated with sweet potato starch nanocrystals for their morphological and thermo-mechanical properties

Manufacturing of Starch Nanocrystals Graft Polycaprolactone Catalyzed by Natural Clay: Synthesis, Characterizations, and Thermal and Antioxidant Properties

This study presents an innovative approach for the production of starch nanocrystals (SNCs) grafted with polycaprolactone (PCL). Corn starch was subjected to hydrolysis using sulfuric acid (H2SO4), resulting in the formation of SNCs. These SNCs were subsequently grafted with polycaprolactone using Maghnite-H+ (an Algerian modified montmorillonite clay) as a solid acid catalyst. The resulting nanomaterial, denoted as SNCs-g-PCL, exhibited improved hydrophobic properties. Fourier-transform infrared spectroscopy (FTIR) revealed the presence of a distinctive carbonyl C = O band at 1726 cm−1 in the SNCs-g-PCL, indicating successful grafting. Nuclear Magnetic Resonance of protons (1H-NMR) exhibited new signals from the protons of PCL in the SNCs-g-PCL. Dynamic light scattering (DLS) measurements demonstrated an increase in the diameter of the starch nanocrystals after PCL grafting. X-ray diffraction (XRD) and scanning electron microscopy (SEM) analysis revealed a reduction in crystallinity and a transition from well-defined SNCs nanocrystals to a disordered structure upon PCL grafting. Furthermore, the antioxidant properties of the SNCs, both before and after grafting, were evaluated using 1,1-diphenyl-2-phenyl hydrazine radical scavenging assays and ferric reducing antioxidant power assays. Nonetheless, the observed antioxidant activity was found to be comparable to that of ascorbic acid (vitamin C) with an EC50 (Half maximal effective concentration) of around 100 mg/ml. This study highlights the potential of SNCs-g-PCL nanocrystals as a promising nanomaterial with antioxidant properties, making them suitable for various applications in the fields of materials science.

High-efficiency preparation of starch nanocrystals with small size and high crystallinity by ethanol-acid penetration and dry-heating pretreatment

Ethanol-acid penetration and drying-heating treatment was developed to shorten the preparation time and improve the quality of starch nanocrystals (SNCs). After treatment by optimized parameters, including 40 % ethanol solution, 10.6 mM chloric acid, and heating time of 1.5 h or 2.0 h, the starches exhibited weakened internal structure and relatively complete crystalline structure. Compared with the regular preparation of only acid hydrolysis, the regular final yield (8.5 % after 5 days) was reached in 48 h and 12 h of the starch heated at 1.5 h and 2.0 h, respectively. The micromorphology, molecular weight, and crystalline structure evaluation demonstrated that the collected nanoparticles were indeed SNCs with smaller size and higher relative crystallinity than regular SNCs. Further analysis found that the SNCs had better crystalline lamellae, higher thermal stability, and lower proportion of phosphorus and sulfur atoms than regular SNCs. This provided a potential method for the high-efficiency preparation of SNCs.

Emulsifying and lipid adsorptive properties of starch nanocrystals from Solanum lycocarpum fruits

The emulsifying properties of a nitric acid-hydrolyzed starch nanocrystal (SNC) from Solanum lycocarpum were examined. The scanning electron microscopy of SNC revealed globular particles measuring 89.4 nm (± 20) in average. The values of the water absorption index (1.066 g g−1) and oil absorption capacity (1.013 g g−1) revealed the amphiphilic character of the SNC. The emulsifying properties using ultrasound and Ultra-Turrax, were, respectively, emulsifying activity: 77.81% (± 0.92) and 74.95% (± 1.09); emulsion stability: 99.43% (± 1.32) and 97.30% (± 2.78). The characteristics observed for the droplet obtained using ultrasound and Ultra-Turrax were PDI: 0.04 to 0.35, size: 1.514 μm and 3.579 μm, zeta potential: −21.35 (±1.06) and −26.80 (±1.27), respectively. The starch nanocrystals/cholesterol resisted simulated gastric/intestinal digestion (retention 94.8%) and anionic detergent (retention 97%). The inclusion of 1.0 or 2.0% (w/v) of SNC resulted in ice creams with 127.9 (± 21.1) and 156.6 N (± 19.2) firmness and 142.9 (± 17.4) and 171.3 kgf·mm (± 34.3) consistency, respectively. Similarly, using 1.0 or 2.0% (w/v) of SNC, the amount of extractable lipids from ice creams decreased by 34 and 56% and free cholesterol by 29.5 and 46.5%, respectively. Sensory analysis of the ice cream produced with 2.0% (w/v) SNC revealed 96.1% overall acceptability and average scores above 8 for texture, aroma, flavor, and appearance.

Effect of ultraviolet-irradiation on the physicochemical and disintegrability properties of nanocomposite tunta starch:tara gum films reinforced with starch nanocrystals

ABSTRACT Biodegradable films based on a blend of Peruvian tunta starch (TS) and tara gum (TG) (95:5) reinforced with TS nanocrystals (NC) were prepared using the casting method. The effect of ultraviolet (UV)-irradiation time (60 and 120 min) and the NC concentration (0, 5, and 10 g/100 g biopolymers) on the physicochemical and disintegrability properties of nanocomposite TS:TG films were investigated. Tensile strength and Young’s modulus were increased from 4 to 14 MPa and 14 to 600 MPa, respectively; meanwhile, the elongation was reduced by about 90% by increasing NC amount, mainly at lower UV-time. The color parameters and the UV–vis light barrier showed a significant (p < .05) variation mainly due to the NC effect. The higher the NC content, the lower the moisture barrier (p < .05). Neither NC nor UV time significantly impacted the moisture content, water solubility, crystallinity, or chemical composition. SEM micrographs showed a roughness increase in the films’ microstructure with a marked difference among treatments. All films were disintegrated more than 80% after 5 days of burying under composting conditions. The UV-irradiation combined with TS nanocrystal reinforcement caused a significant enhancement of some TS:TG films’ properties, suggesting their possible use as eco-friendly packaging.

An emerging sustainable approach for development and characterization of gluten-based nanocomposite films reinforced with starch nanocrystals in conjugation with chitosan

The present study aimed to access the influence of starch nanocrystals (SNCs) with chitosan on functionality of gluten-based bionanocomposite films. Films were reinforced with SNCs (1, 2, and 3 %) along with chitosan (1.5 % and 2.5 %) and characterized for their functional, barrier, morphological, biodegradable, and antimicrobial properties. Results showed that water absorption capacity, solubility, and water vapour transmission rate were significantly (P < 0.05) reduced with the incorporation of SNCs and chitosan, however, highest tensile strength (40.82 MPa) and elongation at break (31.09 %) were observed in 2 % of SNCs and 2.5 % of chitosan. The multifunctional films have high opacity (lightness value >90) confirming with higher thickness (0.17–0.22 mm) of films. X-ray diffraction studies interpret no significant change in A-type crystallinity of the base biopolymer. Field emission scanning electron microscopy showed that bionanocomposite films have fewer surface cracks, less configuration, and crystallinity changes in the composite structure of biopolymer. Fourier transform infrared spectra revealed no differences in the bands, suggesting a positive molecular association confirming the synergistic effect of polyvinyl alcohol (PVOH) and SNCs on gluten in comparison to control film. However, chitosan in films enhanced antioxidant and antimicrobial properties, showing 13.05 mm and 16.66 mm of a zone of inhibition against Staphylococcus aureus and Escherichia coli, respectively. Furthermore, all films showed noticeable degradation >95 % within 55 days under soil conditions. In summary, the addition of SNCs and chitosan produced a stronger/antibacterial film comparable to plastic films for commercialized food packaging industries.

Penerapan Teknologi Nanokomposit Pada Kemasan Pangan

Nanotechnology is the manipulation and use of materials and structures on the nanometer scale, roughly between 1 and 100 nm. Nanotechnology has invaded the agri-food industry, with many applications. Nanocomposite is one of the development technologies of Nanotechnology. Nanocomposite packaging is a polymer in which certain types of nano materials have been inserted, such as nano composite clay, nano silica particles (SiO2), carbon nanotubes, graphene, starch nanocrystals, cellulose-based nanofiber or nanowhiskers, chitin chitosan nanoparticles and other inorganics. This paper reviews the main applications of nanocomposites in the field of food packaging. The writing method used in writing this article review is a comparative writing method by collecting various sources obtained from several research journals from 2014 - 2021. From the results of this study, it was found that nanocomposites have very broad potential for their use as food packaging. Such as increasing antimicrobial ability, extending shelf life, maintaining color and sensory quality, as well as other benefits. However, it is necessary to carry out further identification regarding the nature of the interactions between nanoparticles and their effects on the food packaging application process.&#x0D;

Preparation and characterization of biopolymer-based adsorbents and their application for methylene blue removal from wastewater

In the present study, four biopolymer-based materials consisting of native corn starch (CS), phosphate corn starch (PS), starch nanocrystals (SNCs), and phosphate corn starch nanocrystals (PSNCs) were synthesized and used for methylene blue (MB) removal as a function of various parameters, including initial MB concentration (C0, 10–500 mg L−1), adsorbent dosage (Cs, 0.02–0.15 g), contact time (t, 5–15 min), solution pH (2–11), and temperature (25–45 °C). The removal percentage of MB increased dramatically upon increasing the biopolymer dosage, temperature, and pH; while it decreased upon increasing the initial MB concentration. The adsorption behavior of biopolymer-based materials towards MB was found to be accurately described by the pseudo-second-order kinetic and Langmuir isotherm models. According to the Langmuir model, the maximum adsorption capacities of the adsorbents were ordered as follows: PSNCs (88.53 mg g−1) > SNCs (79.55 mg g−1) > PS (73.17 mg g−1) > CS (63.02 mg g−1). PSNCs was able to remove 96.8% and 76.5% of 20 mg L−1 MB in greywater and petrochemical wastewater, respectively, at an optimum pH of 9 and retained 86.42% of its usability even after five adsorption–desorption cycles. The analysis of the surface charge of the adsorbents before and after MB adsorption, combined with the FTIR spectrum of MB-saturated biopolymer-based materials, provided evidence that electrostatic interactions was the primary mechanism involved in the adsorption of MB. Meanwhile, hydrogen bonding and π–π interactions were found to have a minor contribution to the adsorption process. Based on the results, it can be inferred that PSNCs has promising potential as an adsorbent for the treatment of MB-containing wastewater, owing to its exceptional properties, which include high adsorption capacity, low cost, and applicability for multiple reuses.

Acetylated rice starch nanocrystals improved the physical, mechanical, and structural properties of native rice starch based films

Rice starch nanocrystals (SNC) and acetylated rice starch nanocrystals (ASNC) with three different substitution degrees (DS) for 0.22 (ASNCa), 0.56 (ASNCb), and 0.83 (ASNCc), respectively, were synthesized. Starch nanocrystals (SNC, ASNCa, ASNCb and ASNCc) with varying concentrations (0–25 %) were used in the production of composite rice starch-based films plasticized with glycerol using the solvent casting technique. Films were compared concerning their morphology, moisture content and solubility, transmittance, tensile strength, elongation at break. The SNC and ASNC content and acetylated DS had a significant effect (p ≤ 0.05) on all the properties investigated when compared to the control film. The addition of ASNC resulted in less hydrophilic films and UV light barrier properties, and the addition of SNC and ASNC increased the rigidity of starch film. There was an increase of 156.7 % in tensile strength for 10 % ASNCc composite films and a reduction of 68.1 % in water vapor permeability for 20 % ASNCc composite films. The rice starch/ASNCb nanocomposite films with the addition of 5 % and 10 % ASNCb exhibited a compact, smooth, and flat surface structure. Therefore, these results showed that ASNC significantly improved the mechanical properties, surface morphology and thermal stability of the films.

A new sight separation for collecting starch nanocrystals with small size and high crystallinity based on the hydrolysis mechanism

To prevent starch nanocrystals (SNCs) that are generated at an early stage from being hydrolyzed excessively, this study proposed a new separation method, named “neutral dispersion and acidic precipitation.” SNCs were prepared from waxy potato starch by sulfuric acid hydrolysis. Based on the results of kinetics and molecular weight, the hydrolysis was divided into three stages, e.g., rapid (initial 1 day), medium (subsequent 1 day) and slow stage (2–5 days). The rapid and medium stages were related to the degradation of amorphous region in starch, and the slow stage mainly referred to SNC release. Therefore, the method was developed to separate SNCs at the slow stage. After centrifugation at 6000 rpm, large particles were removed from the SNC suspension under pH 7. The SNCs with small average size and crystallite size, high relative crystallinity (RC), and high dispersion stability in the supernatant were retained and were then precipitated entirely under pH 5, because pH 5 led to the reduction of dispersion stability of SNCs. Meanwhile, the hydrothermal and dry-thermal stability of separated SNCs were significantly promoted. The separation method has the potential in SNC preparation for increasing the yield and collecting products with small size and high RC.

Enhancing starch nanocrystal production and evaluating their efficacy as fat replacers in ice cream: Investigating the influence of high pressure and ultrasonication

A preparation method involving the combination of high-pressure homogenization and ultrasound (HPH-US) techniques was employed to produce starch nanocrystals (NCs) from three botanical starch sources: chestnut, corn starch, and potato starch. The optimal conditions, determined using response surface methodology, consisted of a homogenization pressure of 60 MPa and ultrasound at 280 W for 30 min. The utilization of dynamic light scattering (DLS) and transmission electron microscopy (TEM) unveiled that the resulting starch particles exhibited nanometric dimensions ranging from 135.36 to 203.47 nm. The mechanical forces generated by the HPH-US treatment significantly enhanced the physicochemical properties of the starch NCs, leading to a partial disruption of the crystalline structure. Moreover, the potential application of the synthesized starch NCs as fat replacers (FRs) was investigated. As the degree of substitution increased, notable improvements were observed in the hardness and viscosity of ice cream, accompanied by a reduction in the melting rate. The overall sensory evaluation indicated that corn starch NCs held substantial promise as a viable alternative FR for enhancing the quality of ice cream.

Electron beam irradiation-assisted prepare pea starch nanocrystals and characterization of their molecular structure, physicochemical and rheological properties

Electron beam irradiation (EBI) is an environmentally friendly physical modification technology. In this study, pea starch nanocrystals (SNC) were prepared by EBI-assisted pretreatment, and investigated the effects of EBI on the multiscale structure and physicochemical properties of SNC. EBI-assisted pretreatment didn't change the particle morphology, crystalline type and FT-IR spectra of SNC. However, EBI-SNC's relative crystallinity and short-range orderliness index (R1047/1022) significantly increased with increasing irradiation dose (5 KGy-20 KGy). In addition, EBI-assisted pretreatment caused the long chains of SNC's amylopectin to break into short chains. Moreover, EBI-assisted treatment significantly reduced the mean size, molecular weight, apparent amylose content, swelling power and SDS + RS content of SNC, while increasing the solubility, zeta potential and RDS content. Furthermore, the flow properties of the EBI-SNC samples were increased. The results show that EBI effectively changed the structural and functional properties of SNC, and the excellent functional properties are expected to broaden the application range of SNC.

Liquid foams with a lifetime of several days co-stabilized by monodisperse protein nanoparticles and mechanically stable starch nanocrystals

Liquid foams stabilized by protein nanoparticles generally have a lifetime less than several hours because of poor interface and unavoidable coalescence, which strictly limits their applications in, e.g., coffee toppings and milk shakes. In this study, stable foams with a lifetime of several days were prepared by protein nanoparticle-starch nanocrystal (SNC) complexes. The nanoparticles of rice proteins (RPs) or rice bran proteins (RBPs) were prepared by neutralization of their alkaline solutions by cationic exchange resins (CERs) that displace Na+ by releasing H+, leading to the formation of monodisperse, 20-nm nanoparticles facilitating diffusion to the water-air interface. The complexes were assembled by simply mixing proteins with SNCs, affording the formation of quite dispersed network structures (RP@SNCs or RBP@SNCs). During whipping, the protein nanoparticles performed as the diffusion initiators from the continuous phase to the biphasic interface, whereas the SNCs stabilized the interface and functioned as the spacers preventing the approaching of adjacent bubbles in the continuous phase. Moreover, RPs and RBPs had different affinities to SNCs, resulting in foams of varied stabilities. Our study represented a compelling example of structuring stable foams taking joint advantages of diffusion behaviors of protein nanoparticles and biphasic stabilization of SNCs.

Improved mechanical, functional and antimicrobial properties of corn starch-based biodegradable nanocomposites films reinforced with lemongrass oil nanoemulsion and starch nano-crystal

In recent times, negative influence of petroleum-based packaging materials on environment, sustainability and health has become a serious issue. Therefore, development of biodegradable packaging material for food related applications is rapidly gaining attention. The present study evaluates the influence corn starch nanocrystals (SNCs) (0.5%, 1% and 2%) in conjugation with lemongrass oil nanoemulsion (LNE) (2%) on the functionality of corn starch based film. The develop nanocomposite films were evaluated for their functional, tensile, barrier and functional properties and also characterized using X-ray diffraction (XRD), Nuclear Magnetic Resonance (NMR), Fourier transform infrared spectroscopy (FTIR) and Field-Emission Scanning Electron Microscopy (FE-SEM) techniques. Results revealed an increase in SNCs concentration caused a significant (p < 0.05) reduction in water barrier properties whereas incorporation of SNCs (≤1%) exhibited homogenous dispersion of nanocrystals into the matrix, improving tensile properties (15.53%). Opacity, color and crystallinity were influenced by the concentration of SNCs. SNCs/LNE loaded films exhibited increased opacity (↑63.1%) and antioxidant activity (↑348.2%). LNE induced small cavities on the film's surface, reducing the tensile strength and increasing elongation at break compared to SNCs loaded films. Antimicrobial activity of SNCs/LNE loaded films against E. coli. (ZOI-7.33 mm) and Staphylococcus aureus (ZOI-10.59 mm) was higher than SNCs-loaded films. SNCs and LNE, both reduced the degradation rate, yet films were completely degradable in soil, proving their potential utility in the development of functional and biodegradable food packaging.

Antimicrobial activity and stability of Satureja khuzestanica essential oil pickering emulsions stabilized by starch nanocrystals and bacterial cellulose nanofibers

Pickering emulsions containing Satureja khuzestanica essential oil (SKEO) (O/W, 30:70) were produced by starch nanocrystals (SNCs) and bacterial cellulose nanofibers (B-CNF) as stabilizers. Heat acid hydrolysis method using different volumes of hydrochloric acid (0.8, 1.6 and 2 mL) was used to prepare SNCs from octenyl succinic anhydride starch. Characterization of SNCs by FT-IR and XRD revealed a lower increase in crystallinity by increasing acidity of hydrolysis solution. SEM results showed platelet-like fused nanocrystals with numerous surface pores after acid hydrolysis. Droplet size and absolute ζ-potential of SKEO emulsions stabilized by each of the SNCs (SNC-0.8, SNC-1.6 and SNC-2) and different B-CNF concentrations (0, 2, 4 and 8%) were evaluated. Results showed a downward and an upward trend from SNC-0.8 to SNC-2 and 0% B-CNF to 8% B-CNF, respectively. The viscosity of emulsions stabilized by combination of SNCs and B-CNF was higher than those without B-CNF. Besides, SNCs with higher degree of acid hydrolysis produced Pickering emulsions with lower viscosity. No significant changes were observed in the antimicrobial activity of SKEO emulsions stabilized with and without B-CNF against Staphylococcus aureus and Salmonella enterica in disk diffusion test, indicating that addition of B-CNF has no effect on antimicrobial properties. However, highest antibiofilm activity against mentioned bacteria was observed in emulsions stabilized by SNC-0.8. This study correlated the preparation method of SNCs and B-CNF addition on physical and antimicrobial properties of SKEO emulsions which could be used as safe and food grade systems for the delivery of EOs in the food industry.

The role of alginate in starch nanocrystals-stabilized Pickering emulsions: From physical stability and microstructure to rheology behavior

Sodium alginate (SA) was used as a co-stabilizer to improve the Pickering emulsions stabilized by starch nanocrystals (SNC). Compared with pure SNC, SNC/SA complexes possess better neutral wettability with the contact angle approaching to 90°, more surface negative charges, and lower oil–water interfacial tension. These properties of particles make as-prepared emulsion higher stability with the lower creaming index and average droplet size. Furthermore, the emulsion exhibited good stability against salt (0–600 mM) and pH (2.0–6.0) at higher SA concentration (1.0 wt%). Confocal laser scanning microscopy (CLSM) images proved that SNC could be effectively adsorbed at the oil–water interface with the aid of SA. Rheological analysis showed that higher content of SA resulted in improved strength and higher viscosity of emulsion system. Results from this work indicating that SA could be a useful co-stabilizer to fulfill the demands of Pickering emulsions stabilized by SNC with stable characteristics.

Characterization of Starch Nanocrystals from Lablab purpureus (L.) Sweet and Its Application as a Stabilizer in Pickering Emulsions

AbstractPickering emulsions is a concept developed to address the weaknesses of conventional colloidal systems. The stabilization of Pickering emulsions by starch nanocrystals (SNCs) is proposed due to their small size, in this study the physicochemical properties of SNCs extracted from Lablab purpureus (L.) sweet starch and its role as a pickering emulsifier are evaluated. SNCs are obtained using two conventional hydrolysis methods (acid hydrolysis [AH] and enzymatic hydrolysis [EH]) and characterized based on their structural, thermal, and crystallinity properties. The particle diameter of nanocrystals ranges from 92 to 135 nm with highly stable zeta‐potential values. FTIR analysis confirms that there are higher peak intensities observed for L. purpureus SNCs compared to native starch. Water and oil binding capacity results show that hydrophobic and hydrophilic capacities of native starch are altered significantly after EH and AH. For application and stability evaluation, emulsions are prepared by utilizing SNCs concentrations from 0.1 to 1.5% w/v. The 1.5% concentration of SNCs AH and EH shows the best physical, thermal, and storage stability compared to lower concentrations. Findings from this study show that this natural‐based nanocrystal has high potential for use as a stabilizer or emulsifier in colloidal systems.

Effect of montmorillonite and starch nanocrystals based biodegradable films loaded with lemongrass oil nanoemulsion on quality, enzymatic activity and shelf life of strawberry

The present study aims to determine the influence of montmorillonite (1.5% w/v MMT) and starch nanocrystals (1% w/v SNCs) based corn starch films loaded with lemongrass oil nanoemulsion (2% v/v LNE) on the shelf life and quality characteristics of strawberries (variety Tioga) stored at 4ºC for 8d. Results revealed that MMT and SNCs reinforcement enhanced tensile properties while reducing the WVTR of the films. Active nanocomposites provided superior shelf stability whereas control (unpackaged strawberry) demonstrated the highest quality deterioration in strawberries throughout storage. Amongst nanocomposites utilized, MMT/LNE based films exhibited the best preservative effects on the quality of strawberries, owing to their better barrier properties than SNCs/LNE. On the 8th day, MMT/LNE based films demonstrated highest retention of the physicochemical properties, phenolic content (69.50%), anthocyanin content (86.76%) and DPPH scavenging activity (67.60%). The activity of antioxidant enzymes (superoxide and catalase) was also preserved best with the MMT/LNE based films. Active nanocomposites reduced microbial growth with MMT/LNE films showing the least microbial progression. MMT/LNE and SNC/LNE loaded nanocomposites increased the strawberries’ shelf life up to 8 and 6 days, respectively in comparison to the control (4 days), illustrating the effectiveness of nanocomposites in maintaining postharvest quality of strawberries.

Structural Properties of Lotus Seed Starch Nanocrystals Prepared Using Ultrasonic-Assisted Acid Hydrolysis.

This study provides a novel method of preparing lotus seed starch nanocrystals (LS-SNCs) using acid hydrolysis combined with ultrasonic-assisted acid hydrolysis (U-LS-SNCs) and evaluates the structural characteristics of starch nanocrystals using scanning electron microscopy; analysis of particle size, molecular weight, and X-ray diffraction patterns; and FT-IR spectroscopy. The results showed that the preparation time of U-LS-SNCs could be reduced to 2 days less than that for LS-SNCs. The smallest particle size and molecular weight were obtained after a 30 min treatment with 200 W of ultrasonic power and 5 days of acid hydrolysis. The particle size was 147 nm, the weight-average molecular weight was 3.42 × 104 Da, and the number-average molecular weight was 1.59 × 104 Da. When the applied ultrasonic power was 150 W for 30 min and acid hydrolysis was applied for 3 days, the highest relative crystallinity of the starch nanocrystals was 52.8%. The modified nanocrystals can be more widely used in various applications such as food-packaging materials, fillers, pharmaceuticals, etc.