Breadfruit-Based Starch Nanoparticles Prepared Using Nanoprecipitation to Stabilize a Pickering Emulsion

نویسندگان

چکیده

This research describes the role of starch nanoparticles in stabilizing surfactant-free emulsion, namely Pickering emulsion. However, concentration and NaOH during preparation as a emulsifier have not been studied. Thus, this study aimed to obtain proper concentrations when preparing breadfruit-based emulsifiers for varied (1, 3,or 5 (%(w/v)) (0.1875 0.375 M) form dispersion. Starch were acquired through interactions between solvent (starch dispersion) non-solvent (ethanol) nanoprecipitation. Then, evaluated particle characteristics properties emulsion two weeks storage. As result, mixture 5% 0.1875 M produces breadfruit with smallest size distribution (mean size: 123 nm), amorphous state (V-type crystal pattern), high enthalpy (259.02 J/g), best which was stable weeks. These results develop knowledge about potency using food field, particularly encapsulate bioactive ingredients

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ژورنال

عنوان ژورنال: Xinan Jiaotong Daxue Xuebao

سال: 2021

ISSN: ['0258-2724']

DOI: https://doi.org/10.35741/issn.0258-2724.56.3.31