Potato starch nanocrystal preparation via supercritical carbon dioxide pretreatment combined with enzymatic hydrolysis

Nlandu, Hervé; Chorfa, Nasima; Bekacemi, Khaled; Hamoudi, Safia

doi:10.15376/biores.16.4.7671-7683

Cited by 2 publications

(1 citation statement)

References 35 publications

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“…Aliquots of the different reaction media were withdrawn every 70 min and analyzed using size-exclusion chromatography with pulsed amperometric detection (SEC-PAD) and Pullulan standards as previously described [ 40 ]. Recovery of the resulting hydrolyzed starch materials in a powder form was performed through nanoprecipitation as reported by Nlandu et al [ 41 ]. Hence, the enzymatic hydrolysis reaction was stopped and the suspension was put into a boiling water bath for 15 min to deactivate the enzyme.…”

Section: Methodsmentioning

confidence: 99%

Physical and Enzymatic Hydrolysis Modifications of Potato Starch Granules

et al. 2022

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In this work, a valorization of the starch stemming from downgraded potatoes was approached through the preparation of starch nanoparticles using different physical methods, namely liquid and supercritical carbon dioxide, high energy ball milling (HEBM), and ultrasonication on the one hand and enzymatic hydrolysis on the other hand. Starch nanoparticles are beneficial as a reinforcement in food packaging technology as they enhance the mechanical and water vapor resistance of polymers. Also, starch nanoparticles are appropriate for medical applications as carriers for the delivery of bioactive or therapeutic agents. The obtained materials were characterized using X-ray diffraction as well as scanning and transmission electron microscopies (SEM and TEM), whereas the hydrolysates were analyzed using size exclusion chromatography coupled with pulsed amperometric detection (SEC-PAD). The acquired results revealed that the physical modification methods led to moderate alterations of the potato starch granules’ size and crystallinity. However, enzymatic hydrolysis conducted using Pullulanase enzyme followed by nanoprecipitation of the hydrolysates allowed us to obtain very tiny starch nanoparticles sized between 20 and 50 nm, much smaller than the native starch granules, which have an average size of 10 μm. The effects of enzyme concentration, temperature, and reaction medium pH on the extent of hydrolysis in terms of the polymer carbohydrates’ fractions were investigated. The most promising results were obtained with a Pullulanase enzyme concentration of 160 npun/g of starch, at a temperature of 60 °C in a pH 4 phosphate buffer solution resulting in the production of hydrolysates containing starch polymers with low molecular weights corresponding mainly to P-10, P-5, and fractions with molecular weights lower than P-5 Pullulan standards.

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Section: Methodsmentioning

confidence: 99%

Physical and Enzymatic Hydrolysis Modifications of Potato Starch Granules

et al. 2022

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Starch Nanocrystal and its Food Packaging Applications

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et al. 2023

Curr Res Nutr Food Sci

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Food packaging is a crucial medium for protecting food from contamination, and spoilage by intrinsic and extrinsic factors. Nevertheless, for the past two decades, packaging materials have become environmental concern due to their disposal challenges. Starch is an eco-friendly packaging alternative, and it possesses outstanding degradability and reproducibility. The objective of this review is to examine the different methods used for the synthesis of nanostarch and expose their food packaging applications. Major sources of bibliometric information such as Web of Science, Scopus, PubMed, and Google Scholar were extensively searched with keywords such as starch, nano starch, starch nanocrystal, bio-composite film, acid hydrolysis, cassava starch, maize starch, edible film etc., to obtain a database of 272 papers. Thirty-nine publications met the criteria for review. The application of biopolymers such as starch, protein, and cellulose in the manufacturing of biodegradable films is an innovative approach. Starch is considered a promising biopolymer owing to its low cost, biodegradability, diversity, and availability. Currently, nanotechnology has received a lot of importance in the food packaging sector. Biodegradable nanocomposite packaging is an innovative technique to wrap food for enhanced shelf-life. Numerous food components are employed in the development of nanoparticles which includes proteins, starch, lipids, and polysaccharides. Nanostarch has certain unique properties such as being biocompatible, less expensive, biodegradable, sustainable, and eco-friendly nature. At present, nanostarch based packaging is prepared by mixing starch and non-starch polymers such as chitosan, cellulose, gelatin, whey protein etc. to increase mechanical property. Hence, the preparation of starch nanocrystals-based packaging material presents a substantial improvement in barrier properties, tensile strength, elastic modulus and food quality, and shelf life. The present review gives a comprehensive understanding of the synthesis and characterization of the starch nanocrystal, its food packaging application, sustainability, and regulatory aspects alongside new perspectives which is inadequate in the literature.

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Potato starch nanocrystal preparation via supercritical carbon dioxide pretreatment combined with enzymatic hydrolysis

Cited by 2 publications

References 35 publications

Physical and Enzymatic Hydrolysis Modifications of Potato Starch Granules

Physical and Enzymatic Hydrolysis Modifications of Potato Starch Granules

Starch Nanocrystal and its Food Packaging Applications

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