•Succinylated starch nanoparticles were synthetized for anthocyanin’s encapsulation.•Some nanoparticle-anthocyanin chemical interactions were elucidated.•The branched amylopectin structure favored ...the encapsulation of anthocyanins.•A high degree of substitution negatively affected the encapsulation of anthocyanins.•The linear amylose molecules negatively affected the encapsulation of anthocyanins.
In this study, succinylated nanoparticles from normal (NPS-N), high-amylose (NPS-H), and high-amylopectin corn starch (NPS-W) were synthesized, characterized, and studied for the nanoencapsulation of the Ardisia compressa anthocyanins. The nanoparticle‒anthocyanin interaction was also investigated. The succinylated starch nanoparticles (S-SNPs) had hydrodynamic sizes of 65–390 nm, degrees of substitution (DS) of 0.014-0.032, ζ-potential values of up to −34 mV and a nanocolloid behavior. NPS-N and NPS-W showed the highest (p < 0.05) encapsulation efficiencies (EE) (52 and 49 %, respectively) compared than NPS-H (45 %). Thereby, the lowest DS obtained, and the branched amylopectin structure favored the EE. The nanoparticle-anthocyanin interaction occurred through hydrophobic and electrostatic interactions and influenced significantly (p < 0.05) the hydrodynamic size and surface properties of the resulting nanocapsules. The relative crystallinity (RC) decreased significantly (p < 0.05) in the S-SNPs, but the nanocapsules mostly experimented a structural recrystallization and showed melting temperatures>150 °C.
Phenolic compounds with antioxidant properties are highly sensitive molecules, which limits their application. In response, extruded esterified starch has been proposed as efficient encapsulating ...material. In this work, we aim to describe the encapsulation of red sorghum phenolic compounds by spray drying using extruded phosphorylated, acetylated and double esterified sorghum starch as wall material. Their respective encapsulation yields were 77.4, 67.4 and 56.8%, and encapsulation efficiency 91.4, 89.7 and 84.6%. Degree of substitution confirmed esterification of the sorghum starch and Fourier transform infrared spectroscopy showed the significant chemical and structural changes in the extruded esterified starch loaded with phenolic compounds. Microcapsules from phosphorylated sorghum starch showed the highest endothermic transition (173.89 °C) and provided a greater protection of the phenolic compounds during storage at 60 °C for 35 days than the other wall materials. Extruded esterified sorghum starch proved to be effective material for the protection of phenolic compounds due to its high encapsulation efficiency and stability during storage.
•Waxy maize starch was unstructured to 63 nm nanoparticles.•Succinylated nanoparticles were obtained by a single sonochemical step.•Spectroscopic studies confirmed the esterification of the ...molecules.•The nanoparticles showed colloidal stability in aqueous storage at 4 °C.•The nanoparticles showed a narrow size distribution.
In the present research work, esterified nanoparticles with 2-octen-1-ylsuccinic anhydride were synthesized from waxy corn starch, to our knowledge for the first time, in a single step of ultrasonic treatment. First, the ultrasound time to produce non-esterified nanoparticles was studied. The results showed that non-esterified nanoparticles had sizes ranging from 63 to 48 nm, as well as polydispersity indexes (PDI) ranging from 0.458 to 0.224 and ζ-potential values ranging from −16 to −24 mV in ultrasonication times ranging from 20 to 100 min. Succinylated nanoparticles were obtained at 80 min with two degrees of substitution i.e., 0.003 and 0.01, hydrodynamic sizes of 57 and 83 nm, PDI of 0.479 and 0.91, and ζ-potential values of −6.27 and −14.03 mV, respectively. The succinylation of nanoparticles was confirmed by FTIR spectroscopy, and it was possible to elucidate the conversion of amylopectin molecules into amylose blocks. The nanoparticles showed stability during storage in aqueous suspension at 4 °C. By means of the ultrasonic technology, destructuring of the waxy corn starch and, at the same time, the succinylation of the nanoparticles in a total time of 120 min was effectively achieved.
The aim of this study is to incorporate the polyphenolic‐rich extract from Eruca sativa leaves into succinylated starch nanocapsules. Synthesis of the nanocapsules is carried out using an ...industrial/scale ultrasonic equipment, and the dynamic light scattering (DLS), infrared spectroscopy (FTIR), X‐ray diffraction (XRD), and microscopy (FE‐SEM) techniques are used for determining the colloidal, chemical, and structural properties, respectively. Non succinylated nanocapsules and succinylated nanocapsules with two degrees of substitution (DS; 0.01 and 0.03) are synthetized. The unloaded nanocapsules exhibits a hydrodynamic size ranging from 50 to 69 nm, but the nanoencapsulation has a significant effect (p < 0.05) on the colloidal properties of loaded nanocapsules. All of the three loaded nanocapsules demonstrates hydrodynamic sizes ranging from 259 to 268 nm, a polydispersity index (PDI) of 0.361 to 0.390, ζ‐potential values of −11.43 to −15.98 Mv, and encapsulation efficiencies (EE) of 16%. FTIR results show hydrophobic interactions between E. sativa polyphenols and nanoparticles. Additionally, the XRD results suggest the formation of slight inclusion complexes between E. sativa polyphenols and nanoparticles. The starch nanoparticles are efficient to encapsulate a polyphenolic‐rich ethanolic extract and the succinylation influences the nanoparticle‐extract molecular interactions and arrangements but not EE.
Succinylated starch nanocapsules loaded with Eruca sativa polyphenols are synthesized. The nanocapsules have a colloid behavior and controlled size. The infrared spectroscopy (FTIR) and X‐ray diffractionXRD results demonstrate the presence of molecular interactions and inclusion complexes attributed to the presence of succinic groups in the nanoparticles.
Sweet potato (SP;
(L.) Lam) is an edible tuber native to America and the sixth most important food crop worldwide. China leads its production in a global market of USD 45 trillion. SP domesticated ...varieties differ in specific phenotypic/genotypic traits, yet all of them are rich in sugars, slow digestible/resistant starch, vitamins, minerals, bioactive proteins and lipids, carotenoids, polyphenols, ascorbic acid, alkaloids, coumarins, and saponins, in a genotype-dependent manner. Individually or synergistically, SP's phytochemicals help to prevent many illnesses, including certain types of cancers and cardiovascular disorders. These and other topics, including the production and market diversification of raw SP and its products, and SP's starch as a functional ingredient, are briefly discussed in this review.
The aim of the present study was to obtain succinylated nanoparticles from high-amylose starch using a sequential method of extrusion and ultrasonic energy. Dynamic light scattering, degree of ...substitution, Fourier transform infrared spectroscopy, X-ray diffraction, and field emission scanning electron microscopy were employed to characterize the nanoparticles. The extrusion processing caused granular fragmentation and the succinylation of starch. Afterward, succinylated nanoparticles from the extruded starch were obtained with high yields using ultrasonication. Also, non-esterified nanoparticles were obtained to evaluate the succinylation effect. Succinylation increased hydrodynamic size (up to 329 nm) and ζ-potential values (up to − 62 mV) and improved the colloidal stability of succinylated nanoparticles compared to those of the non-esterified nanoparticles. Succinylated nanoparticles showed polyhedral morphologies, while non-esterified nanoparticles showed round-spherical and cubic morphologies. Moreover, all nanoparticulate systems showed a V61-type crystalline structure and an increased crystallinity. Using the sequential method of extrusion and ultrasonic energy made it possible to obtain succinylated nanoparticles from HAMS with size-controlled and desirable colloidal properties.
This work aimed to investigate the most plausible molecular interactions between β-carotene (βCat) and orange-fleshed sweet potato (OFSP) starch, by using a bleaching-restitution strategy. OFSP's raw ...flour (RF) was partially (TF) and extensively (starch) bleached with a graded polarity solvent system. The in vitro interaction (saturated restitution) of pure βCat to starch (βCat + S) at 2.5, 5, 10 g.100 g−1 was tracked by FE-SEM, ATR-FTIR, XRD and changes in starch digestibility slow (SDS), rapid (RDS), and resistant (RS) were documented. βCat + S interaction occurs mostly by H+ bonding (inter and intra-helical) and CH–π stacking (alkene chains - glucose rings), altering starch's molecular order and crystallinity, RS: SDS ratio and increasing intra/inter type-V inclusion and non-inclusion complexes, in a dose-dependent manner. Data suggests that βCat + S is governed by non-covalent forces promoting starch's resistance to digestion, probably influencing the bioaccessibility and bioavailability of both βCat and glucose monomers.
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•Orange-fleshed sweet potato (OFSP) is rich in beta-carotene (βCat)/resistant starch (RS)•βCat influences the supramolecular structure of OFSP's starch•βCat positively influences resistant (RS): slow-digestible (SDS) starch ratio•Hydrophobic interactions are responsible for βCat's intra-helical arrangement•H+ and C6 are involved in βCat's inter-helical interaction
Currently, the application of nutraceutical compounds has been on the rise due to their beneficial properties for human health. However, being highly sensitive molecules have low stability during ...food production and during human metabolism, possess low bioavailability and cellular absorption, limiting their bioactivity. In response, nanoencapsulation is a promising nanotechnology tool for the efficient protection and transport of bioactive compounds. In this respect, starch nanoparticles, as a biodegradable polymer, have a promising use for the protection and controlled release of various nutraceuticals due to their good controlled-release profile, high bioavailability, economic cost, and nontoxicity. The present chapter shows the most recent works published on the use of starch nanoparticles as encapsulating materials of various nutraceuticals, such as vitamins, 86essential oils, phenolic acids, and polyphenols. For the first time, the following classification is proposed: nonesterified starch nanoparticles, esterified starch nanoparticles, adsorbent nanoparticles, hollow starch nanoparticles or nanoreactors, hybrid starch–magnetic nanoparticles, and ternary nanoparticles. With the employ of starch-based nanocarriers, it has been possible to increase the functionality of the nutraceuticals under adverse conditions. The enrichment of a dairy product with vitamin D has been successfully achieved, without compromising the stability and sensory properties of the food system. Vitamin E nanocapsules embedded in nanofibers were proposed with promising results in the regeneration of skin tissues. Moreover, the nanoencapsulation of the several nutraceuticals has increased their stability against simulated digestive conditions, cellular absorption, and the delivery of active substances in cancer cell lines. Finally, scientific evidence was compiled and reported concerning to nutraceutical–nanocarrier molecular interaction. In conclusion, scientific results showed the effective protection of nutraceuticals through their encapsulation in starch-based nanovehicles, increasing their bioactive properties, opening a wide range of applications in biomedicine and food industries.
This chapter shows the most recent works published on the use of starch nanoparticles as encapsulating materials of various nutraceuticals, such as vitamins, essential oils, phenolic acids, and polyphenols. Starch is a biodegradable polymer cataloged as a polyglucoside and an alternative widely used during the last years to obtain nanoparticles and perform nanoencapsulation of medicines and nutraceuticals due to the advantages of large-scale obtention and low-toxic properties. Starch is the main carbohydrate biopolymer due to its low cost, availability, renewability, and biodegradability. A nanotechnology topic in food science and nutrition is the nanoencapsulation of bioactive molecules to provide greater stability and absorption. Starch nanoparticles can transport nutraceuticals and medicines to the organ objective and control the release, increasing the bioavailability and absorption of nutraceuticals with better therapeutic control and a reduction in dosing frequency, consequently obtaining significant benefits in nutrition and well-being. Starch is the main source of energy produced by photosynthesis in plants.
Fenolni spojevi imaju antioksidacijska svojstva, ali su vrlo osjetljive molekule, što ograničava njihovu upotrebu. Iz tog razloga je kao učinkovit materijal za njihovu inkapsulaciju predložen ...ekstrudirani esterificirani škrob. Svrha je ovog istraživanja bila opisati metodu inkapsulacije fenolnih spojeva izoliranih iz crvenog sirka sušenjem raspršivanjem pomoću ekstrudiranog fosforiliranog, acetiliranog te dvostruko esterificiranog škroba iz bijelog sirka. Prinosi inkapsulacije bili su 77,4; 67,4 i 56,8 %, a učinkovitost 91,4; 89,7 i 84,6 %. Stupanj supstitucije potvrdio je esterifikaciju škroba, a Fourierovom transformacijom crvenog spektra (FTIR) dokazano je da je došlo do bitnih kemijskih i strukturnih promjena u ekstrudiranom škrobu s fenolnim spojevima. Mikrokapsule od fosforiliranog škroba imale su najveću endotermnu tranziciju (173,89 °C) i omogućile bolju zaštitu fenolnih spojeva pri skladištenju na 60 °C tijekom 35 dana nego ostali inkapsulacijski materijali. Dokazano je da je ekstrudirani esterificirani škrob bijelog sirka dobar za zaštitu fenolnih spojeva jer ima veliku učinkovitost inkapsulacije i stabilnost tijekom skladištenja.
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