TY - JOUR
T1 - Fabrication of starch-based microparticles by an emulsification-crosslinking method
AU - Li, Bing-Zheng
AU - Wang, Li-jun
AU - Li, Dong
AU - Bhandari, Bhesh
AU - Li, Shu-Jun
AU - Lan, Yubin
AU - Chen, Xiao Dong
AU - Mao, Zhi-huai
PY - 2009
Y1 - 2009
N2 - In this study, starch-based microparticles (MPs) fabricated by a water-in-water (w/w) emulsificationcrosslinking method could be used as a controlled release delivery vehicle for food bioactives. Due to the processing route without the use of toxic organic solvents, it is expected that these microparticles can be used as delivery vehicles for controlled release of food bioactives. Octenyl succinic anhydride (OSA) starch was used as raw material. Optical microscopy showed OSA starch-based microparticles (OSA-MPs) had a good dispersibility. Scanning electron microscopy (SEM) showed OSA-MPs had a solid structure and spherical shape. X-ray diffraction (XRD) patterns revealed that OSA-MPs were of amorphous structure. A Placketta??Burman screening design methodology was employed to evaluate the effects of the process and formulation parameters on the particle size of OSA-MPs. Considering the statistical analysis of the results, it appeared that the OSA starch concentration (P = 0.0146), poly(ethylene glycol) (PEG) molecular weight (P = 0.0155), volume ratio of dispersed phase/continuous phase (P = 0.0204) and PEG concentration (P = 0.0230) had significant effect on particle size.
AB - In this study, starch-based microparticles (MPs) fabricated by a water-in-water (w/w) emulsificationcrosslinking method could be used as a controlled release delivery vehicle for food bioactives. Due to the processing route without the use of toxic organic solvents, it is expected that these microparticles can be used as delivery vehicles for controlled release of food bioactives. Octenyl succinic anhydride (OSA) starch was used as raw material. Optical microscopy showed OSA starch-based microparticles (OSA-MPs) had a good dispersibility. Scanning electron microscopy (SEM) showed OSA-MPs had a solid structure and spherical shape. X-ray diffraction (XRD) patterns revealed that OSA-MPs were of amorphous structure. A Placketta??Burman screening design methodology was employed to evaluate the effects of the process and formulation parameters on the particle size of OSA-MPs. Considering the statistical analysis of the results, it appeared that the OSA starch concentration (P = 0.0146), poly(ethylene glycol) (PEG) molecular weight (P = 0.0155), volume ratio of dispersed phase/continuous phase (P = 0.0204) and PEG concentration (P = 0.0230) had significant effect on particle size.
U2 - 10.1016/j.jfoodeng.2008.08.011
DO - 10.1016/j.jfoodeng.2008.08.011
M3 - Article
SN - 0260-8774
VL - 92
SP - 250
EP - 254
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 3
ER -