Preparation of donut-shaped starch microparticles by aqueous-alcoholic treatment

Farrag, Yousof; Sabando, Constanza; Rodríguez-Llamazares, Saddys; Bouza, Rebeca; Rojas, Claudio; Barral, L.

doi:10.1016/j.foodchem.2017.10.147

Cited by 16 publications

(11 citation statements)

References 15 publications

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“…The microparticle surface is rough with a lamella structure in appearance. A similar surface has been reported for normal corn starch granules after aqueous-alcoholic treatment . The roughness is a common feature of the lack of swelling in the thin shell at the surface of the granules, which also contributes to preserve the granule integrity .…”

Section: Resultssupporting

confidence: 77%

“…The partial disruption of the supramacromolecular structure, and consequently the loss of granule organization, led to a more open structure in which water molecules could more easily penetrate the inside of starch microparticles . An increase in swelling power and solubility was also previously reported upon physical treatments of granular starch such as annealing, heat-moisture, high pressure, and alcoholic-alkaline .…”

Section: Resultsmentioning

confidence: 76%

“…The main advantage of all these starch microparticles for encapsulating different types of guests is that they form a solid food-grade matrix, like cyclodextrin, but considerably cheaper. Recently, we reported a simple and novel method for the preparation of donut-shaped starch microparticles, in which a heated corn starch slurry is precipitated by the addition of ethanol. , The microparticles produced were similar in size to corn starch granules. However, from a geometric point of view, the donut-shaped microparticles presented a higher surface area and smaller average distance from the surface than starch granules of similar lateral dimensions .…”

Section: Introductionmentioning

confidence: 99%

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Donut-Shaped Microparticles Prepared from Different C-Type Starch Sources: Characterization and Encapsulation of Gallic Acid

Sabando¹,

Bouza

Rodríguez-Llamazares

et al. 2022

ACS Food Sci. Technol.

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Donut-shaped microparticles were prepared from starches of different botanical sources by heat-mixture-alcoholic treatment. C-type starch allomorphs: pea, Araucaria araucana, and Aesculus hippocastanum were used for the preparation of the microparticles. The microparticles were characterized and evaluated as a carrier of phenolic compounds. The gallic acid encapsulation efficiency was determined, and its antioxidant activity was evaluated using spectrophotometric assays. The starch microparticles exhibited a round to elongated shape, with a central concavity, similar to donut-shaped microparticles. In the loaded and unloaded starch microparticles, B-type and V-type polymorphs coexist. The entrapment of gallic acid in starch microparticles is due to hydrogen-bond formation and not to an amylose inclusion complex. The loaded pea starch microparticles showed lower onset and peak gelatinization temperature with respect to their unloaded counterpart, which is associated with the decreased stability of formed crystallites. The percentage of phenolic compounds encapsulated depended on the native starch precursor. Pea starch microparticles loaded with gallic acid showed the highest encapsulation efficiency around 45%. Gallic acid entrapped in starch microparticles showed no loss of antioxidant activity. Starch microparticles are a food-grade solid matrix suitable as carriers for active compounds.

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Section: Resultssupporting

confidence: 77%

Section: Resultsmentioning

confidence: 76%

Section: Introductionmentioning

confidence: 99%

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Donut-Shaped Microparticles Prepared from Different C-Type Starch Sources: Characterization and Encapsulation of Gallic Acid

Sabando¹,

Bouza

Rodríguez-Llamazares

et al. 2022

ACS Food Sci. Technol.

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“…produced starch beads in a suspension process, using water and ethanol to pretreat the polymer and then ethanol was added to provoke particle precipitation. [ 11 ] Malafaya et al. produced crosslinked starch microspheres in double emulsions at room temperature and loaded the particles with a biologically active substance.…”

Section: Introductionmentioning

confidence: 99%

Production of Crosslinked Starch Microparticles through Inverse Suspension Polymerization using Statistical Experimental Design

Castro

Nele

Pinto

2020

Macromolecular Symposia

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The use of natural polymers has attracted much interest in many different areas, especially in fields where biodegradability and biocompatibility constitute major requirements, as in the pharmaceutical and biomedical areas. For this reason, the present work explores the production of crosslinked starch microparticles in vegetable oil through inverse suspension polymerizations under different experimental conditions, using glucose as a crosslinking agent and manipulating the agitation speed, reaction temperature, starch concentration in the suspended phase, surfactant concentration and crosslinking agent concentration in accordance with a statistical experimental design. Analyzed response variables include morphological aspects, particle size distribution, swelling ratio and solubility in aqueous medium. It is observed that glucose can promote significant modification of the material properties and lead to changes in its solubility in water. Besides, the operation variables exert significant effects on the morphological properties of the obtained powders. For this reason, empirical models are proposed to describe the solubility of the material in water and particle sizes as function of the preparation variables. The results indicate that glucose and starch content are the most influential variables on the solubility of the microparticles in water and that glucose, stirring rate and temperature play the most influential effects on the particle size distributions.

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“…At 80 °C, the oatmeal paste with free GPE showed significantly higher peak viscosity than the control (only oat flakes and water). This may be attributed to the presence of residual 167 ethanol from GPE in the starch granules, which favors maximum swelling and leads to the gelatinization of most of the starch in the system (Farrag et al, 2018). Previous researchers (Sun et al, 2021) have reported that an aqueous ethanol medium promoted the formation of hydrogen bonds with starch molecules, resulting in stronger gels compared to those prepared with pure water.…”

Section: Pasting Propertiesmentioning

confidence: 98%

Obtaining, encapsulation, and application of carotenoid-rich extract from guaraná peel (>i<Paullinia cupana>/i<)

Pinho¹

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Obtaining, encapsulation, and application of carotenoid-rich extract from guaraná peel (Paullinia cupana) Pirassununga 2021 Ficha catalográfica elaborada pelo Serviço de Biblioteca e Informação, FZEA/USP, com os dados fornecidos pelo(a) autor(a) Permitida a cópia total ou parcial deste documento, desde que citada a fonte -o autor Pinho, Lorena Silva P654oObtaining, encapsulation, and application of carotenoid-rich extract from guaraná peel (Paullinia cupana)

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Preparation of donut-shaped starch microparticles by aqueous-alcoholic treatment

Cited by 16 publications

References 15 publications

Donut-Shaped Microparticles Prepared from Different C-Type Starch Sources: Characterization and Encapsulation of Gallic Acid

Donut-Shaped Microparticles Prepared from Different C-Type Starch Sources: Characterization and Encapsulation of Gallic Acid

Production of Crosslinked Starch Microparticles through Inverse Suspension Polymerization using Statistical Experimental Design

Obtaining, encapsulation, and application of carotenoid-rich extract from guaraná peel (>i<Paullinia cupana>/i<)

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