Preparation and characterization of crosslinked starch microspheres using a two-stage water-in-water emulsion method
- Authors: Li, Bingzheng , Wang, Lijun , Li, Dong , Adhikari, Benu , Mao, Zhihuai
- Date: 2012
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 88, no. 3 (2012), p. 912-916
- Full Text: false
- Reviewed:
- Description: Crosslinked starch microspheres (CSMs) were prepared using a novel two-stage water-in-water emulsion method (WWEM). The results show that the yield and crosslinking density of CSMs were affected significantly (p < 0.05) by molecular weight and concentration of polyethylene glycol (PEG) in continuous phase, crosslinker concentration as well as incubation time. The increase in any one of these variables resulted into increase in the crosslinking density. The yield and crosslinking density of CSMs prepared by WWEM (WWEM-CSMs) were lower than those prepared by water-in-oil emulsion method (WOEM). The morphology, chemical composition and amorphous/crystalline nature of the CSMs were studied by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD). SEM analysis indicated that the WWEM-CSMs were spherical, compact and nonporous in nature. FTIR and XRD analysis indicated that WWEM-CSMs were PEG-free and amorphous in structure. These characteristics were very similar to the characteristics of CSMs prepared by WOEM. © 2012 Elsevier Ltd. All rights reserved.
Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: Influence of various process parameters on particle size and stability
- Authors: Shi, Aimin , Li, Dong , Wang, Li Ming , Li, Bingzheng , Adhikari, Benu
- Date: 2010
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 83, no. 4 (2010), p. 1604-1610
- Full Text: false
- Reviewed:
- Description: A new and convenient synthetic route using high-pressure homogenization combined with water-in-oil (w/o) miniemulsion cross-linking technique was used to prepare sodium trimetaphosphate (STMP)-cross-linked starch nanoparticles. Dynamic light scattering (DLS) and transmission electron microscopy (TEM) revealed that starch nanoparticles had narrow size distribution, good dispersibility and spherical shape. Effect of process parameters (surfactant content, water/oil ratio, starch concentration, homogenization pressure and cycles) on the starch nanoparticle size in miniemulsion was evaluated. We show that there is an optimal surfactant concentration giving rise to smaller starch nanoparticles and better stability. Apart from the water/oil ratio and starch concentration, the homogenization pressure and cycles (passes) also significantly affect the size of starch nanoparticles (p < 0.05). The stability analysis of starch nanoparticles in water for 2 h to 2 days and in temperature ranges of 25-45 °C showed firm structure and good stability. These nanoparticles are expected to be exploited as drug carriers. © 2010 Elsevier Ltd. All rights reserved.
- Description: 2003008433