Mechanical force-induced dispersion of starch nanoparticles and nanoemulsion: Size control, dispersion behaviour, and emulsified stability.

Carbohydr Polym

College of Biosystems Engineering and Food Science, State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.

Published: January 2022

High amylose starch nanoparticles (HS-SNPs) were rapidly synthesised by high-speed circumferential force of homogenisation (3000 and 15,000 rpm) during nanoprecipitation. Morphology and dynamic light scattering analyses showed that HS-SNPs fabricated by stronger circumferential shearing were excellent stabilisers in smaller sizes (20-50 nm). Their aggregates were liable to separate in the aqueous phase with the nano effect under either homogenisation over 6 min or ultrasonication in 2 min. SNP-based nanoemulsion (<200 nm) of high-water fraction was achieved, though the high hydrophilicity of the SNPs were identified by the contact angle. For homogenisation (with 100-2000 nm emulsion size), only time prolongation led to a better dispersion of SNP aggregates. Ultrasonication with periodic cavitation could disintegrate SNP aggregates into micro-aggregates for a stable emulsion system in a short period. In contrast, long-term ultrasound caused simultaneous re-agglomeration and solubilisation of the SNPs, leading to weakened interface barriers and decreased storage stability.

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http://dx.doi.org/10.1016/j.carbpol.2021.118711DOI Listing

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