Simple ultrasound method to obtain starch micro- and nanoparticles from cassava, corn and yam starches

Simple ultrasound method to obtain starch micro- and nanoparticles from cassava, corn and yam starches

•Starch microparticles (SMP) and nanoparticles (SNP) were obtained by ultrasonication.•High solid content starch suspensions were employed.•The average yield of the process was 12% SNP and 88% SMP.•Yam starch with higher amylose contents had smaller SMP (1–3 μm) and SNP (8–32 nm).•No chemical reagen...

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Bibliographic Details
Published in:Food chemistry Vol. 283; pp. 11 - 18
Main Authors: Minakawa, Alyne F.K., Faria-Tischer, Paula C.S., Mali, Suzana
Format: Journal Article
Language:English
Published: England Elsevier Ltd 15-06-2019
Subjects:
Amylose
Dioscorea - chemistry
Manihot - chemistry
Microparticles
Microscopy, Atomic Force
Microscopy, Electron, Scanning
Nanoparticles
Nanoparticles - chemistry
Spectroscopy, Fourier Transform Infrared
Starch - chemistry
Thermogravimetry
Ultrasonication
Ultrasonics - methods
Water - chemistry
X-Ray Diffraction
Zea mays - chemistry
Nanoparticles
Ultrasonication
Amylose
Microparticles
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Summary:•Starch microparticles (SMP) and nanoparticles (SNP) were obtained by ultrasonication.•High solid content starch suspensions were employed.•The average yield of the process was 12% SNP and 88% SMP.•Yam starch with higher amylose contents had smaller SMP (1–3 μm) and SNP (8–32 nm).•No chemical reagents or purification steps were employed to obtain SNP or SMP. Starch nanoparticles (SNP) were produced employing a simple ultrasound method without chemical additives from cassava, corn, and yam starches, which contain 18%, 25% and 30% amylose, respectively. Simultaneously, starch microparticles (SMP) were also obtained, which were significantly smaller than the native starch granules. The yield of the process for all starch sources was 12 ± 1% SNP and 88 ± 5% SMP, starting with aqueous starch suspensions at 10% and 30 min of sonication. Yam starch (higher amylose content) resulted in smaller SMP (1–3 μm) and SNP (8–32 nm) than did those obtained from corn (SMP = 3–6 μm; SNP = 36–68 nm) and cassava (SMP = 3–7 μm; SNP = 35–65 nm) starches. Nanoparticles from all starch sources had lower crystallinity and lower thermal stability than did the native starches or SMP. Ultrasonication was efficient to yield SNP and SMP without the addition of any chemical reagent or employing a purification step.
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2019.01.015