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Comparison of Properties and Application of Starch Nanoparticles Optimized Prepared from Different Crystalline Starches by Chunwei Du; Fan Jiang; Wenxuan Hu; Wupeng Ge; Xiuzhu Yu; Shuang-kui Du is a Materials Science article available to read on EtoBox.

What is Comparison of Properties and Application of Starch Nanoparticles Optimized Prepared from Different Crystalline Starches about?

Starch nanoparticles (SNPs) were produced by nanoprecipitation combined with ultrasonication with the use of different starches (corn, potato and sago starch) and used to stabilize Pickering emulsions. The orthogonal experiment was used to optimize preparation conditions of gelatinization pretreatment duration of 30 min, ultrasonic power of 600 W, and ultrasonic time of 40 min. Compared with native starch, the SNPs were spherical in shape and displayed a V-type crystalline structure with low relative crystallinity and higher degree of double-helix. Compared with native starch-Pickering emulsion, the SNP-Pickering emulsion had a smaller droplet size, more uniform distribution, clearer oil/water interface, and higher static stability of droplets. The sago SNP-Pickering emulsion had the great gelatinous structure and emulsion stability. In addition, the SNP-Pickering emulsion had the better loading efficiency and controlled release performance of curcumin. Meanwhile, the bioavailability of curcumin in sago SNP-Pickering emulsion was highest.

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Author

Chunwei Du; Fan Jiang; Wenxuan Hu; Wupeng Ge; Xiuzhu Yu; Shuang-kui Du

Publisher

Elsevier BV

Published

2023

Language

EN

Field

Materials Science (Physical Sciences)