Academic Journal
Dual Modification of Cassava Starch Using Physical Treatments for Production of Pickering Stabilizers
| العنوان: | Dual Modification of Cassava Starch Using Physical Treatments for Production of Pickering Stabilizers |
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| المؤلفون: | Giselle Vallim Correa Ramos, Marya Eduarda Azelico Rabelo, Samantha Cristina de Pinho, Germán Ayala Valencia, Paulo José do Amaral Sobral, Izabel Cristina Freitas Moraes |
| المصدر: | Foods, Vol 13, Iss 2, p 327 (2024) |
| بيانات النشر: | MDPI AG |
| سنة النشر: | 2024 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | ultrasound, antisolvent precipitation, starch nanoparticles, Pickering emulsion, Chemical technology, TP1-1185 |
| الوصف: | Cassava starch nanoparticles (SNP) were produced using the nanoprecipitation method after modification of starch granules using ultrasound (US) or heat–moisture treatment (HMT). To produce SNP, cassava starches were gelatinized (95 °C/30 min) and precipitated after cooling, using absolute ethanol. SNPs were isolated using centrifugation and lyophilized. The nanoparticles produced from native starch and starches modified using US or HMT, named NSNP, USNP and HSNP, respectively, were characterized in terms of their main physical or functional properties. The SNP showed cluster plate formats, which were smooth for particles produced from native starch (NSNP) and rough for particles from starch modified with US (USNP) or HMT (HSNP), with smaller size ranges presented by HSNP (~63–674 nm) than by USNP (~123–1300 nm) or NSNP (~25–1450 nm). SNP had low surface charge values and a V-type crystalline structure. FTIR and thermal analyses confirmed the reduction of crystallinity. The SNP produced after physical pretreatments (US, HMT) showed an improvement in lipophilicity, with their oil absorption capacity in decreasing order being HSNP > USNP > NSNP, which was confirmed by the significant increase in contact angles from ~68.4° (NSNP) to ~76° (USNP; HSNP). A concentration of SNP higher than 4% may be required to produce stability with 20% oil content. The emulsions produced with HSNP showed stability during the storage (7 days at 20 °C), whereas the emulsions prepared with NSNP exhibited phase separation after preparation. The results suggested that dual physical modifications could be used for the production of starch nanoparticles as stabilizers for Pickering emulsions with stable characteristics. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/13/2/327; https://doaj.org/toc/2304-8158; https://doaj.org/article/47dfee4aa32342e8ba6b33fea584b8b7 |
| DOI: | 10.3390/foods13020327 |
| الاتاحة: | https://doi.org/10.3390/foods13020327 https://doaj.org/article/47dfee4aa32342e8ba6b33fea584b8b7 |
| رقم الانضمام: | edsbas.1EC6A6C1 |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 23048158 |
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| DOI: | 10.3390/foods13020327 |