Preparation of donut-shaped starch microparticles by aqueous-alcoholic treatment

FARRAG, Y.; SABANDO, C.; RODRÍGUEZ, S.; BOUZA, R.; ROJAS, C.; BARRAL, L.
Food Chemistry, Volume 246, April 2018, Pages 1-5

DOI: 10.1016/j.foodchem.2017.10.147

Abstract

A simple method for producing donut-shaped starch microparticles by adding ethanol to a heated aqueous slurry of corn starch is presented. The obtained microparticles were analysed by SEM, XRD and DSC. The average size of microparticles was 14.1 ± 0.3 μm with holes of an average size of 4.6 ± 0.2 μm. The crystalline arrangement of the microparticles was of a V-type single helix. The change in crystallinity from A-type of the starch granules to a more open structure, where water molecules could penetrate easier within the microparticles, substantially increased their solubility and swelling power. The microparticles exhibited a higher gelatinization temperature and a lower gelatinization enthalpy than did the starch granules. The donut-shaped microparticles were stable for more than 18 months and can be used as a carrier of an active compound or as a filler in bioplastics.

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