Thermal and structural study of drying method effect in high amylose starch- beta-carotene nanoparticles prepared with cold gelatinization

• Main Authors: P. Loukopoulos, D. Kapama, L. Valasi, Ch. Pappas, K. Bethanis, P. Tzamalis, I. Mandala
• Format: Article
• Language: English
• Published: Elsevier 2021-12-01
• Series: Carbohydrate Polymer Technologies and Applications
• Subjects: High amylose starch; Nanoparticles; Beta-carotene; Drying time, Cold gelatinization
• Online Access: http://www.sciencedirect.com/science/article/pii/S2666893921000608

In the present research an alkali treatment was used for starch gelatinization followed by β-carotene dilution in ethanol and starch particles/β-carotene nanoprecipitation. A drying process was applied to obtain the nanoparticles. The drying time has been changed for the best approach to receive nanoparticles.Fourier-Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), and Dynamic Light Scattering (DLS) were used for particles structural changes, particle crystallinity and particle size determination respectively. Finally, the beta-carotene recovery was measured.The produced nanoparticles had a crystallinity ranged from 24.50 to 31.00% according to the drying method. The β-carotene recovery was between 22.60% and 42.50%. It seemed that there was a particle size decrease when the β-carotene was encapsulated in the nanoparticles.