title: Production of starch nanoparticles by dissolution and non-solvent precipitation for use in food-grade Pickering emulsions.
abstract: The aim of this study was to investigate non-solvent precipitation of starch to produce nanoparticles that could be used in Pickering emulsions. The material used was waxy maize, modified with octenyl succinic anhydride. Different methods of non-solvent precipitation were investigated, and a method based on direct mixing of an 8% starch solution and ethanol (ratio 1:1) was found to produce the smallest particles. The particle size was measured using AFM and AF4, and was found to be in the range 100-200nm. However, both larger particles and aggregates of nanoparticles were observed. The emulsion produced using the precipitated starch particles had a droplet size that between 0.5 and 45μm, compared to emulsions produced from waxy maize granules, in which had a size of 10-100μm. The drop in size contributed to increased stability against creaming. The amount of starch used for emulsion stabilization could also be substantially reduced.
authors.affiliation: Department of Food Technology, Engineering and Nutrition, P.O. Box 121, 221 00 Lund, Sweden. Electronic address: hisfazilah.saari@food.lth.se.
authors.forename: Hisfazilah
authors.initials: H
authors.lastname: Saari
authors.affiliation: Department of Food Technology, Engineering and Nutrition, P.O. Box 121, 221 00 Lund, Sweden. Electronic address: catalina.fuentes@food.lth.se.
authors.forename: Catalina
authors.initials: C
authors.lastname: Fuentes
authors.affiliation: Department of Food Technology, Engineering and Nutrition, P.O. Box 121, 221 00 Lund, Sweden. Electronic address: malin.sjoo@food.lth.se.
authors.forename: Malin
authors.initials: M
authors.lastname: Sjöö
authors.affiliation: Department of Food Technology, Engineering and Nutrition, P.O. Box 121, 221 00 Lund, Sweden. Electronic address: marilyn.rayner@food.lth.se.
authors.forename: Marilyn
authors.initials: M
authors.lastname: Rayner
authors.affiliation: Department of Food Technology, Engineering and Nutrition, P.O. Box 121, 221 00 Lund, Sweden. Electronic address: marie.wahlgren@food.lth.se.
authors.forename: Marie
authors.initials: M
authors.lastname: Wahlgren
mesh_terms: D004655:Emulsions; D053758:Nanoparticles; D010316:Particle Size; D012995:Solubility; D013213:Starch / Q000737:chemistry*
chemical_list: D004655:Emulsions; D013213:Starch