Fabrication of starch-based microparticles by an emulsification-crosslinking method

Li, B-Z., Wang, L-J., Li, D., Bhandari, B., Li, S-J., Lan, Y., Chen, X.D. and Mao, Z-H. (2009) Fabrication of starch-based microparticles by an emulsification-crosslinking method. Journal of Food Engineering, 92 3: 250-254. doi:10.1016/j.jfoodeng.2008.08.011

Author Li, B-Z.
Wang, L-J.
Li, D.
Bhandari, B.
Li, S-J.
Lan, Y.
Chen, X.D.
Mao, Z-H.
Title Fabrication of starch-based microparticles by an emulsification-crosslinking method
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
Publication date 2009-06-01
Year available 2008
Sub-type Article (original research)
DOI 10.1016/j.jfoodeng.2008.08.011
Open Access Status
Volume 92
Issue 3
Start page 250
End page 254
Total pages 5
Editor Hosahalli Ramaswamy
Judith Evans
R. Paul Singh
Place of publication United Kingdom
Publisher Elsevier Ltd
Language eng
Subject C1
090802 Food Engineering
829999 Plant Production and Plant Primary Products not elsewhere classified
Abstract In this study, starch-based microparticles (MPs) fabricated by a water-in-water (w/w) emulsification-crosslinking 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 Plackett–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.
Keyword Starch-based microparticle
Water-in-water emulsification
Particle size
Q-Index Code C1
Q-Index Status Confirmed Code

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2009 Higher Education Research Data Collection
School of Agriculture and Food Sciences
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Citation counts: TR Web of Science Citation Count  Cited 28 times in Thomson Reuters Web of Science Article | Citations
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Created: Fri, 05 Jun 2009, 23:56:42 EST by Siona Saplos on behalf of School of Land, Crop and Food Sciences