Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Production of nanoparticles from resistant starch via a simple three-step physical treatment
Δημιουργός/Συγγραφέας:	Apostolidis, Eftychios Stergiou, Anastasios Kioupis, Dimitrios Sadeghpour, Amin Paximada, Paraskevi Kakali, Glikeria Mandala, Ioanna
Ημερομηνία:	2023
Γλώσσα:	Αγγλικά
ISSN:	0268005X
DOI:	10.1016/j.foodhyd.2022.108412
Περίληψη:	The purpose of this study was to physically process Hi-maize 260® granules and investigate the size reduction towards obtaining starch nano-particles, stable in aqueous suspensions. We developed a novel sequential three-step physical process consisting of hydrothermal gelatinization, nano-precipitation and ultrasonic treatment. Ultrasonication proved to be a key-step to dismantle the ununiform agglomerates nanoparticles produced by the nanoprecipitation of the hydrothermally gelatinized starch, furnishing uniform nanoparticles (170 nm). This was unveiled by complementary Dynamic Light Scattering (DLS) and electrophoretic mobility (Z-potential) studies, as well as fluorescence spectroscopy. Notably, this 3-step process reduced the size of the starch particles to nano dimensions without destroying their crystallographic structure, as shown by X-ray diffraction (XRD) and Small Angle X-ray Scattering (SAXS), or changing. their chemical integrity, as validated by Fourier transform infrared spectroscopy (FTIR) and Thermogravimetric Analysis (TGA) analyses. Finally, we evaluated the hydrophobicity of the isolated nanoparticles by employing the sessile drop method, witnessing an increment to the hydrophobicity as a result of size reduction. Collectively, we developed a handy protocol enroot to reduce the size of RS2 starch particles enabling its application in an array of meaningful real-world food applications.
Τίτλος πηγής δημοσίευσης:	Food Hydrocolloids
Τόμος/Κεφάλαιο:	137
Θεματική Κατηγορία:	[EL] Φυσική και θεωρητική χημεία[EN] Physical and theoretical chemistry [EL] Νανοτεχνολογία[EN] Nanotechnology [EL] Χημική μηχανική[EN] Chemical engineering
Λέξεις-Κλειδιά:	Physical modification Resistant starch type 2 Starch nano-particles Morphology
Κάτοχος πνευματικών δικαιωμάτων:	© 2022 Elsevier Ltd. All rights reserved
Ηλεκτρονική διεύθυνση στον εκδότη (link):	https://doi.org/10.1016/j.foodhyd.2022.108412
Σημειώσεις:	Part of the experiments were carried out at the University of Leeds in the School of Food Science and Nutrition, through the Scholarship of Mr. Apostolidis Eftychios: Greek-British Cooperation for short-term mobility in the United Kingdom. The Greek State's Scholarships Foundation (IKY) and the British Council in Greece are gratefully acknowledged for financially supporting part of this work.
Εμφανίζεται στις συλλογές:	Ινστιτούτο Θεωρητικής και Φυσικής Χημείας (ΙΘΦΧ) - Επιστημονικό έργο