Fabrication and characterization of decanoyl chloride/curcumin-modified potato starch nanoparticles and the potential application in the stabilization of flaxseed oil-in-water Pickering emulsions.

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Tác giả: Mohammad Hadi Eskandari, Mohammad-Taghi Golmakani, Seyed Mohammad Hashem Hosseini, Mehrdad Niakousari, Masoumeh Nobakht-Nia

Ngôn ngữ: eng

Ký hiệu phân loại: 809.008 History and description with respect to kinds of persons

Thông tin xuất bản: Netherlands : International journal of biological macromolecules , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 685302

In the current study, gelatinized potato starch was modified by decanoyl chloride and curcumin via esterification and pH-driven method at two pH levels (pH 8 and 12), respectively, followed by precipitation and formation of anionic nanoparticles. The effects of modifications on the various properties of starch nanoparticles were investigated. A decrease in mean particle diameter and branching degree as well as an increase in product mass, fatty acid substitution degree (0.043 to 0.049), curcumin encapsulation efficiency (83.0 % to 86.7 %), and absolute zeta-potential value (-30.3 to -41.2 mV) were observed at pH 12 compared to pH 8. The starch esterification process was confirmed by FTIR and
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