Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbate

Cross-linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross-linking produced the opposite effect on starch. Native (NCS) and acetylated cassava starches (ACS) we...

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Autores principales:	Gerschenson, Lía Noemí, Flores, Silvia Karina
Publicado:	2016
Materias:	Micro- and nanoparticles Native and modified cassava starch Potassium sorbate Acetylation Food products Microorganisms Nanoparticles Particle size Plants (botany) Potassium Precipitation (chemical) Starch Cassava starch Innovative materials Micro and nano-particle Nanoparticle sizes Retention capacity Shelf life extensions Solubility in waters Water retention capacity
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v68_n11-12_p1038_Alzate http://hdl.handle.net/20.500.12110/paper_00389056_v68_n11-12_p1038_Alzate
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00389056_v68_n11-12_p1038_Alzate
record_format	dspace
spelling	paper:paper_00389056_v68_n11-12_p1038_Alzate2023-06-08T15:03:10Z Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbate Gerschenson, Lía Noemí Flores, Silvia Karina Micro- and nanoparticles Native and modified cassava starch Potassium sorbate Acetylation Food products Microorganisms Nanoparticles Particle size Plants (botany) Potassium Precipitation (chemical) Starch Cassava starch Innovative materials Micro and nano-particle Nanoparticle sizes Retention capacity Shelf life extensions Solubility in waters Water retention capacity Potassium sorbate Cross-linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross-linking produced the opposite effect on starch. Native (NCS) and acetylated cassava starches (ACS) were used to generate starch micro- and nanoparticles by the dialysis technique. The nanoparticle fraction was around 1.8 g 100 g−1 and 12 g 100 g−1 (starch dry basis) for NCS and ACS, respectively. The nanoparticle sizes were around 23–255 nm with zeta potential extending from −4 to −44 mV, while the microscopic fractions ranged 5–87 µm. In addition, the capacity of particles to support potassium sorbate (KS) was tested. NCS and ACS particles supported a similar quantity of KS (≈1400 ppm) and the presence of antimicrobial decreased the particle size for NCS. The precipitation in ethanol technique was also used to generate microparticles where the particles generated from acetylated starches were smaller (8–58 µm) than those from native ones (30–227 µm). The KS content that these particles could incorporate was around 2020 ppm. The applied technique modulated the average dimension of the particles obtained, as well as the antimicrobial retention capacity. These innovative materials could be potentially helpful for shelf life extension by the contribution to the KS stabilization to be incorporated in the bulk of food products. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim Fil:Gerschenson, L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Flores, S.K. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2016 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v68_n11-12_p1038_Alzate http://hdl.handle.net/20.500.12110/paper_00389056_v68_n11-12_p1038_Alzate
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Micro- and nanoparticles Native and modified cassava starch Potassium sorbate Acetylation Food products Microorganisms Nanoparticles Particle size Plants (botany) Potassium Precipitation (chemical) Starch Cassava starch Innovative materials Micro and nano-particle Nanoparticle sizes Retention capacity Shelf life extensions Solubility in waters Water retention capacity Potassium sorbate
spellingShingle	Micro- and nanoparticles Native and modified cassava starch Potassium sorbate Acetylation Food products Microorganisms Nanoparticles Particle size Plants (botany) Potassium Precipitation (chemical) Starch Cassava starch Innovative materials Micro and nano-particle Nanoparticle sizes Retention capacity Shelf life extensions Solubility in waters Water retention capacity Potassium sorbate Gerschenson, Lía Noemí Flores, Silvia Karina Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbate
topic_facet	Micro- and nanoparticles Native and modified cassava starch Potassium sorbate Acetylation Food products Microorganisms Nanoparticles Particle size Plants (botany) Potassium Precipitation (chemical) Starch Cassava starch Innovative materials Micro and nano-particle Nanoparticle sizes Retention capacity Shelf life extensions Solubility in waters Water retention capacity Potassium sorbate
description	Cross-linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross-linking produced the opposite effect on starch. Native (NCS) and acetylated cassava starches (ACS) were used to generate starch micro- and nanoparticles by the dialysis technique. The nanoparticle fraction was around 1.8 g 100 g−1 and 12 g 100 g−1 (starch dry basis) for NCS and ACS, respectively. The nanoparticle sizes were around 23–255 nm with zeta potential extending from −4 to −44 mV, while the microscopic fractions ranged 5–87 µm. In addition, the capacity of particles to support potassium sorbate (KS) was tested. NCS and ACS particles supported a similar quantity of KS (≈1400 ppm) and the presence of antimicrobial decreased the particle size for NCS. The precipitation in ethanol technique was also used to generate microparticles where the particles generated from acetylated starches were smaller (8–58 µm) than those from native ones (30–227 µm). The KS content that these particles could incorporate was around 2020 ppm. The applied technique modulated the average dimension of the particles obtained, as well as the antimicrobial retention capacity. These innovative materials could be potentially helpful for shelf life extension by the contribution to the KS stabilization to be incorporated in the bulk of food products. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
author	Gerschenson, Lía Noemí Flores, Silvia Karina
author_facet	Gerschenson, Lía Noemí Flores, Silvia Karina
author_sort	Gerschenson, Lía Noemí
title	Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbate
title_short	Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbate
title_full	Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbate
title_fullStr	Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbate
title_full_unstemmed	Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbate
title_sort	micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbate
publishDate	2016
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00389056_v68_n11-12_p1038_Alzate http://hdl.handle.net/20.500.12110/paper_00389056_v68_n11-12_p1038_Alzate
work_keys_str_mv	AT gerschensonlianoemi microandnanoparticlesofnativeandmodifiedcassavastarchesascarriersoftheantimicrobialpotassiumsorbate AT floressilviakarina microandnanoparticlesofnativeandmodifiedcassavastarchesascarriersoftheantimicrobialpotassiumsorbate
_version_	1768544631115481088

Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbate

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