Preparation and characterization of size-controlled starch nanoparticles based on short linear chains from debranched waxy corn starch

Qiu, Chao; Yang, Jie; Ge, Shengju; Chang, Ranran; Xiong, Liu; Sun, Qingjie

doi:10.1016/j.lwt.2016.07.062

Cited by 97 publications

(45 citation statements)

References 45 publications

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“…Corn starch was hydrolyzed by pullulanase , resulting in nanofibrils with a V‐type crystalline structure and relative crystallinity from (43.2–49.5)%. [ 56 ] In another study, pullulanase, β‐amylase, and α‐amylase produce starch nanoparticles from Lotus seed starch with high crystallinity (∼65%). [ 57 ]…”

Section: Carbohydrate Nanomaterials Productionmentioning

confidence: 99%

Carbohydrate Nanomaterials Addition to Starch‐Based Packaging: A Review about Fundamentals and Application

et al. 2021

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Starch‐based packaging has been explored as an alternative to conventional plastics. However, the former material shows a poorer performance when compared with the latter. Carbohydrate nanomaterials addition has proved to be promising to solve this issue, improving mechanical and barrier properties. The use of carbohydrates nanomaterials has many advantages since the raw material is highly available in nature, obtained from renewable, low‐cost, and non‐toxic sources. This review shows the different methods of producing nanomaterials from the main carbohydrate sources, cellulose, chitosan, and starch. The study begins the approach with the most conventional method, acid hydrolysis, proceeding with the methods explored on a smaller scale such as enzymatic hydrolysis, oxidation, ultrasound, and electrospinning. Besides, the study shows works involving the production of starch‐based nanocomposites and discussions about the improvement of its properties promoted by the addition of these nanomaterials. Works in the literature have shown starch‐based nanocomposites with higher crystallinity, transparency, thermal stability, reinforcement, oxygen barrier, lower water absorption, and even anti‐microbial activity, making them suitable for packaging. Finally, the future perspectives of this research field are shown and discussed .

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Section: Carbohydrate Nanomaterials Productionmentioning

confidence: 99%

Carbohydrate Nanomaterials Addition to Starch‐Based Packaging: A Review about Fundamentals and Application

et al. 2021

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“…Nanotechnology represents the most recent advances in nanostructured materials and it is used by several industries, such as pharmaceutical, food, packaging, and fishing industries, among others. This science has been explored in new researches on nanoparticles, nanodispersions, nanoemulsions, nanocapsules, nanofibers, and nanocomposites (Ceylan et al., 2018, 2019, 2020; Durmuş et al., 2020; Fonseca et al., 2019a; Meral et al., 2019; Nile et al., 2020; Saifullah et al., 2019; Qiu et al., 2016). Nanomaterials offer several advantages, such as a high surface area about volume, release systems for lipophilic compounds, protection against degradation during processing or when passing through the gastrointestinal tract, release control at a specific location, greater compatibility with other food components, greater absorption, protection of bioactive compounds such as vitamins, antioxidants, proteins, and lipids (Almeida et al., 2015; Nile et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion

Cruz

Fonseca

Radünz

et al. 2021

Journal of Food Science

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This study aimed to produce soluble potato starch ultrafine fibers for the encapsulation of pinhão coat extract (PCE), evaluating their relative crystallinity (RC), thermal stability, antioxidant activity, antimicrobial activity against Escherichia coli and Staphylococcus aureus, as well as in vitro biological digestion. In the simulation of in vitro biological digestion, the phenolic compounds release profile was also evaluated. The ultrafine fibers were produced by electrospinning, based on a polymeric solution composed of soluble potato starch (50% w/v) and formic acid. Then, PCE was incorporated at various concentrations (0.5%, 1.0%, and 1.5%, w/w, dry basis). The endothermic event of free PCE was not observed in the ultrafine fibers, which suggests its encapsulation. The RC decreased according to the increase in PCE concentration in the ultrafine fibers. The PCE resisted thermal treatments when encapsulated into the ultrafine fibers (100 and 180°C), and the ultrafine fibers with 1% PCE presented the highest amount of preserved phenolic compounds. Regarding antioxidant activity, the free PCE presented 85% of DPPH inhibition and the ultrafine fibers had 18% inhibition, not differing among the PCE concentrations (p < 0.05). The free PCE and the ultrafine fibers with 0.5% PCE showed inhibitory effect against S. aureus and the ones with 1.5% PCE showed controlled release of phenolic compounds during the simulation of in vitro digestion. Starch ultrafine fibers showed potential to be applied in food industries due to their capacity of protecting phenolic compounds when submitted to high temperatures or gastrointestinal conditions. Nevertheless, their application depends on the end use of the product. Practical Application The encapsulation of pinhão coat extract (PCE) in ultrafine starch fibers promotes greater preservation of phenolic compounds. Thus, it can be incorporated into different foods that are produced using the ultra‐high temperature (UHT) process—at 135–145°C for 5 to 10 s, or some other equivalent time/temperature combination. Another possibility is the incorporation of ultrafine fibers in active packaging: compounds can migrate to food, improving sensory characteristics, increasing shelf life, preventing chemical and microbiological deterioration, and ensuring food safety.

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“…Preparation of size‐controlled starch nanoparticles by mild acid hydrolysis was achieved with the aim to use them as a food additives (i.e. thickeners, fat replacers, emulsion stabilisers; Kim et al ., 2012; Qiu et al ., 2016). Generally, the amylopectin‐rich starch (waxy starch) has been claimed to be a more appropriate candidate for hydrochloric acid hydrolysis (Ulbrich et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid

Skendi

Παπαγεωργίου

Ritzoulis

2020

Int J of Food Sci Tech

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Native maize starch (NS) dispersions treated with hydrochloric (HA; 1M, 2M), phosphoric (PA; 1M, 2M) and tartaric acid (TA; 0.67M, 1.33M) were investigated in terms of their morphological, structural and physicochemical properties, including emulsification capacity. The molecular weight of starch was affected by both factors (acid type and concentration). The mean molecular weight (Mw) was decreased by 89% and 11% after treatment with HA (1M) and PA (1M), respectively. TA-treated starch resulted into three distinct size distributions, one of which showed larger Mw as compared to the NS. Dynamic light scattering measurements revealed that the modified starches in aqueous environment were spread in at least two distributions, one of them showing particle sizes higher than 200 nm, whereas the other lower than 200 nm. Clarity of treated starch pastes decreased in the following order: HA > TA > PA > NS. Generally, O/W emulsification and stability properties deteriorated with starch modification. ΤΑ yielded the most stable emulsion among the modified starches.

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Preparation and characterization of size-controlled starch nanoparticles based on short linear chains from debranched waxy corn starch

Cited by 97 publications

References 45 publications

Carbohydrate Nanomaterials Addition to Starch‐Based Packaging: A Review about Fundamentals and Application

Carbohydrate Nanomaterials Addition to Starch‐Based Packaging: A Review about Fundamentals and Application

Pinhão coat extract encapsulated in starch ultrafine fibers: Thermal, antioxidant, and antimicrobial properties and in vitro biological digestion

Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid

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