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
Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking
- Authors: Shi, Aimin , Li, Dong , Wang, Li-jun , Zhou, Yuguang , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 113, no. 3 (2012), p. 399-407
- Full Text: false
- Reviewed:
- Description: The suspensions containing starch submicron particles prepared through a novel high pressure homogenization and mini-emulsion cross-linking technology were spray dried to obtain cross-linked starch submicron particles. Dryer inlet temperature and feed flow rate were varied to investigate their effect on moisture content, glass transition temperature (T g), morphology of the starch submicron particles. The residual moisture content of the particles was below 10% (w/w) and particle had collapsed morphology. The T g of these submicron particles varied between 54 and 57°C corresponding to moisture contents of 9.78% and 8.31%, respectively and the cross-linking and the high hydrogen bond density in these submicron particles strongly affected the moisture dependence in their T g. The X-ray diffraction and FT-IR experiments revealed that these starch submicron particles were in amorphous glassy state, fully cross-linked and had very high extent of hydrogen bonding. © 2012 Elsevier Ltd. All rights reserved.