Breadfruit-Based Starch Nanoparticles Prepared Using Nanoprecipitation to Stabilize a Pickering Emulsion

Abstract

This research describes the role of starch nanoparticles in stabilizing the surfactant-free emulsion, namely Pickering emulsion. However, the concentration of starch and NaOH during the preparation of starch nanoparticles as a Pickering emulsifier have not been studied. Thus, this study aimed to obtain the proper concentrations of starch and NaOH when preparing breadfruit-based starch nanoparticles as emulsifiers for a Pickering emulsion. This study varied the concentration of starch (1, 3,or 5 (%(w/v)) and NaOH (0.1875 and 0.375 M) to form a starch dispersion. Starch nanoparticles were acquired through the interactions between the solvent (starch dispersion) and the non-solvent (ethanol) during nanoprecipitation. Then, the starch nanoparticles were evaluated for particle characteristics and emulsifier properties in a Pickering emulsion during two weeks of storage. As a result, the mixture of 5% starch and 0.1875 M NaOH produces breadfruit starch nanoparticles with the smallest size distribution (mean size: 123 nm), amorphous state (V-type crystal pattern), high enthalpy (259.02 J/g), and the best emulsifier properties for a Pickering emulsion, which was stable for two weeks. These results develop knowledge about the potency of breadfruit-based starch nanoparticles using 5% starch with 0.1875 M NaOH in the food emulsion field, particularly to encapsulate bioactive ingredients in a Pickering emulsion.

The Ability of Breadfruit Starch Nanoparticle-Stabilized Pickering Emulsion for Encapsulating Cinnamon Essential Oil

“…Breadfruit starch was obtained from wet-milled sediment of the Indonesian breadfruit. Then, breadfruit starch nanoparticle was produced using the nanoprecipitation method, as stated in Harsanto et al (2021); n-hexane, was purchased from MERCK, Germany. MCT oil was procured from PT.…”

“…The 100 droplets observed using an optical microscope were measured for diameter using ImageRaster software (Informer Technologies, Inc.)., and the d 4,3 value was calculated based on Equation (3) (Li et al, 2013). could maintain the stability of Pickering emulsion for two weeks at room storage (Harsanto et al, 2021). Starch nanoparticles were observed to be adsorbed at the oil-water interface to stabilize the Pickering emulsion (Tan et al, 2014).…”

A Review on Reinforcements and Additives in Starch-Based Composites for Food Packaging

“…Moreover, the acid hydrolysis approach poses challenges to its implementation in industrial settings due to environmental concerns [169]. In recent years, alternative methods to obtain starch nanomaterials have been proposed, including physical treatments such as ultrasonication [157,170], stirred media milling [171], gamma radiation [172] and high-pressure homogenization [173,174]; enzymatic treatments [169]; nanoprecipitation in ethanol [175,176]; self-assembly methods; and combinations of methods such as acid hydrolysis with ultrasound [168,177], acid hydrolysis with precipitation [178], ball milling with acid hydrolysis [179], or enzymatic treatments with acid hydrolysis [180].…”

Starch Nanoparticles: Preparation, Properties and Applications

“…Lu et al [123] also reported that the stability capacity of SNPs depends on the starch source, where normal corn starch showed a better stability compared with high-amylose starch. The concentration of starch used in the emulsion can increase the stability of emulsion associated with particles in the continuous phase, which increases the emulsion viscosity and thereby inhibits the separation of the emulsion phase and aggregation of oil droplets; as a result, the emulsion becomes more stable [118,124,125]. In addition to the concentration of added nanoparticles, emulsion stability can be affected by SNP type, size and hydrophobicity, where a small hydrophobicity contributes to increased emulsion stability [34,99,126].…”