Submitted to: Journal of Food Engineering
Publication Type: Peer reviewed journal
Publication Acceptance Date: 2/18/2009
Publication Date: 3/6/2009
Citation: Li, B., Wang, L., Li, D., Bhandari, B., Li, S., Lan, Y., Chen, X., Mao, Z. 2009. Fabrication of starch-based microparticles by an emulsification-crosslinking method. Journal of Food Engineering. 92:250-254. Interpretive Summary: Starch has been used widely for entrapment of food ingredients and drugs. Research pertaining to the preparation of starch-based microparticles for food application has mainly been focused on using a spray drying method. Nevertheless, starch-based, spray-dried microparticles which dissolve rapidly after oral ingestion are not suitable for controlled release of food nutrients. Crosslinking is an effective way to render microparticles water-insoluble, and the release profile of entrapped materials could be controlled by altering the degree of crosslinking. Starch-based microspheres with good dispersibility were successfully fabricated by the water-in-water emulsification-crosslinking method, using octenyl succinic anhydride starch as raw material. Results from this laboratory research may lead to use of the emulsification-crosslinking method to fabricate starch-based microparticles.
Technical Abstract: 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.