Starch is non-toxic, low cost, and possesses good biocompatibility and biodegradability. As a natural polymer material, starch is an ideal choice for microcapsule wall materials. Starch-based microcapsules have a wide range of applications and application prospects in fields such as food, pharmaceuticals, cosmetics, and others. This paper firstly reviews the commonly used wall materials and preparation methods of starch-based microcapsules. Then the effect of starch wall materials on microcapsule properties is introduced in detail. It is expected to provide researchers with design inspiration and ideas for the development of starch-based microcapsules. Next the applications of starch-based microcapsules in various fields are presented. Finally, the future trends of starch-based microcapsules are discussed. Molecular simulation, green chemistry, and solutions to the main problems faced by resistant starch microcapsules may be the future research trends of starch-based microcapsules.
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http://dx.doi.org/10.1016/j.carbpol.2023.121118 | DOI Listing |
Int J Biol Macromol
December 2024
Department of Food Science, Government College University, Faisalabad, Pakistan.
This research aims to meet the demand for efficient delivery systems in the food, nutraceutical, and pharmaceutical industries. The study involved the synthesis of starch-based nanoparticles for potential application in the encapsulation of Lactobacillus rhamnosus. Various techniques such as zeta sizer, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and scanning electron microscopy (SEM) were used to characterize the encapsulated probiotics in microbeads.
View Article and Find Full Text PDFCarbohydr Polym
January 2025
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Sino-Singapore International Joint Research Institute, Knowledge City, Guangzhou 510663, China. Electronic address:
The preservation of fruit freshness during long-distance transportation frequently faces significant challenges, especially a high risk of spoilage. 1-Methylcyclopropene (1-MCP), an effective ethylene inhibitor, is widely used to slow down fruit ripening and maintain freshness. However, achieving a controllable release of 1-MCP is challenging, and traditional carrier materials such as paper, chitosan films, and microcapsules have proven unsatisfactory.
View Article and Find Full Text PDFInt J Biol Macromol
August 2024
Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Poland. Electronic address:
The stability and bioavailability of green tea polyphenols, crucial for their health benefits, are compromised by environmental sensitivity, limiting their use in functional foods and supplements. This study introduces a novel water-in-oil-in-water double emulsion technique with microwave-assisted extraction, significantly enhancing the stability and bioavailability of these compounds. The primary objective of this study was to assess the effectiveness of several encapsulating agents, such as gum Arabic as control and native and modified starches, in improving encapsulated substances' stability and release control.
View Article and Find Full Text PDFPolymers (Basel)
April 2024
MATCH Research Group, Department of Chemistry, School of Sciences, University of Navarra, Irunlarrea, 1, 31008 Pamplona, Spain.
Int J Biol Macromol
March 2024
Shanghao Biotech Co., Ltd., 266700 Qingdao, Shandong, China.
The feasibility of 3D printing the color, aroma and shape changes of yam gel with microwave heating as stimulus and soybean protein isolate-chitosan-maltodextrin complex coacervated microcapsules rich in water-soluble betacyanin and rose essence as stimulus-response materials was discussed. The morphology of microcapsules presented irregular spherical structure, and the surface was relatively smooth and slightly concave. Microwave heating led to the gradual destruction of microcapsules in yam gel, releasing internal pigments and essence, and enhancing the redness and flavor of printed samples.
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