Characterisation and utilisation of nano-reduced starch from underutilised cereals for delivery of folic acid through human GI tract

Abstract

Ball milling offers green approach for size reduction of starch granules to nano scale size. In this research work, the starch from two underutilised cereal varieties viz. foxtail starch (FS) and sorghum starch (SS) were milled to achieve the desired nanometric range with mean particle diameter of 467.98 and 271.12 nm for nano foxtail (FSN) and nano sorghum starch (SSN), which were highly stable as revealed by zeta potential analysis. Functional attributes like solubility, swelling index, apparent amylose content, emulsifying and pasting properties were evaluated. Scanning electron microscopy (SEM) clearly revealed damaged starch granules produed by the process of milling. X-ray diffraction (XRD) displayed decrease in crystallinity upon milling to 16.08% (SSN) and 18.56% (FSN) and disappearance of some peaks. Attenuated total reflectance-fourier transform infrared spectroscopy (ATR-FTIR) also revealed reduced crystallinity as confirmed by the decreased absorbance ratio of 1047/1022 cm−1 in nano starch particles. Rheological analysis displayed shear thinning behaviour of nano starch samples as evaluated using Herschel-bulkely model and Power law. The nano starch samples exhibited comparatively low thermal gelatinisation temperatures as compared to native counter particles. Moreover, the nano-encapsulated starch samples offered more resistance to in-vitro digestion and showed control release of folic acid at target sites.

Effect of Nanoreduction on Functional and Structural Properties of Resistant-Starch from Lotus Stem

“…In the case of resistant starch, the presence of large crystals has a significant impact on crystallinity as observed by Ma et al 24 In the case of RS30, RS60, and RS90, a decrease in the intensity of peaks was observed, with a major decrease in the peaks at 2θ of 18.05°, 22°, and 23.05°. A similar decrease in crystallinity of starch nanoparticles obtained after ball milling was observed by Jhan et al, 8,31 with the crystallinity values from 30.23−16.08% and 33.48−18.56% over a typical angle range of 10−45°(angle of diffraction). Ball milling has shown to decrease the crystallinity of materials.…”

β-Glucan from mushrooms and dates as a wall material for targeted delivery of model bioactive compound: Nutraceutical profiling and bioavailability

“…This may be attributed to a structural difference of the β-glucan from various sources and extent of interaction between rutin and β-glucan. Farrag et al [7] reported the difference in encapsulation efficiency of folic acid loaded on starch nanoparticles. These results displayed the capability of β-glucan to hold the rutin in its core due to the honeycomb structure [24] .…”

“…Also, rutin is unpleasant due to its astringent taste and undesirable sensorial attributes which further limits its use in food systems [3] , [4] . To overcome such obstacles, rutin has been entrapped within different carriers like starch, egg albumin, olive oil, and liposomes [5] , [6] , [7] . Among different food grade delivery systems, β-glucan has gained focus as a wall material because of its honeycomb structure which can easily hold bioactive compounds resistance to heat, acid and enzymes, broad spectrum of biological activities and is a prebiotic [8] , [9] .…”

Nano reduction coupled with encapsulation as a novel technique for utilising millet proteins as future foods

“…4 (1). In simulated mouth conditions for 5 min, the release was found very less which might be the free crocin adhered to protein matrix [13] . During the transit through simulated gastric conditions, in first 30 min, the nanoformulation is mediated by the pepsin which creates pores and causes the cracks in the wall material thus facilitating the crocin release by diffusion process [32] .…”

“…The encapsulation efficiency of protein nanoparticles for crocin was calculated by following the method of Jhan et al [13] . Briefly, nanoencapsulated samples (20 mg) were washed with double distilled water (10%) and subjected to centrifugation at 3000 × g for 5 min.…”