Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions

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Abstract

The aim of this study was to investigate non-solvent precipitation of starch to produce nanoparticles that could be used in Pickering emulsions. The material used was waxy maize, modified with octenyl succinic anhydride. Different methods of non-solvent precipitation were investigated, and a method based on direct mixing of an 8% starch solution and ethanol (ratio 1:1) was found to produce the smallest particles. The particle size was measured using AFM and AF4, and was found to be in the range 100–200 nm. However, both larger particles and aggregates of nanoparticles were observed. The emulsion produced using the precipitated starch particles had a droplet size that between 0.5 and 45 μm, compared to emulsions produced from waxy maize granules, in which had a size of 10–100 μm. The drop in size contributed to increased stability against creaming. The amount of starch used for emulsion stabilization could also be substantially reduced.

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Subject classification (UKÄ) – MANDATORY

  • Food Engineering
  • Polymer Chemistry
Original languageEnglish
Pages (from-to)558-566
Number of pages9
JournalCarbohydrate Polymers
Volume157
Publication statusPublished - 2017 Feb 10
Publication categoryResearch
Peer-reviewedYes