Production of recrystallized starch microspheres using water-in-water emulsion and multiple recycling of polyethylene glycol solution

Preparation of cassava starch-gelatin yolk-shell microspheres by water-in-water emulsion method

This paper reports the preparation and characterization of gelatin-cassava starch microspheres using the water-in-water emulsion technique. The effects of different weight ratios (10: 0, 9: 1, 8: 2, 7: 3, 6: 4, 5: 5) of starch to gelatin on the morphology, structure, thermal properties, and stability of microspheres were investigated. The morphology results showed that most microspheres had spherical shapes and smooth surfaces. When the weight ratio of starch to gelatin was 5: 5, the prepared microspheres formed a stable yolk-shell structure. The swelling capacity of the microspheres increased with the proportion of gelatin, up to 682.3 %. The gelatin and starch in the microspheres were compatible but not miscible. Compared with the native starch, the crystalline structure of microspheres changed from A-type to a mixture of B-type and V-type, and the relative crystallinity decreased. Differential scanning calorimetry results showed that the melting of microspheres involved both gelatin dissolution and starch gelatinization. Due to the formation of composite microspheres, the starch content decreased, and the release of reducing sugars from the microspheres upon hydrolysis was reduced. The gelatin-cassava starch microspheres are simple to prepare, biocompatible, and can be used as a potential material for microencapsulation.

Encapsulating biocontrol bacteria with starch as a safe and edible biopolymer to alleviate plant diseases: A review

Healthy foods with few artificial additives are in high demand among consumers. Preserving conventional pesticides, frequently used as chemicals to control phytopathogens, is challenging. Therefore, we proposed an innovative approach to protect agricultural products in this review. Biocontrol bacteria are safe alternatives with low stability and low efficiency in the free-form formulation. The encapsulation technique for covering active compounds (e.g., antimicrobials) represents a more efficient protection technology because encapsulation causes the controlled release of bioactive materials and reduces the application doses. Of the biopolymers able to form a capsule, starch exhibits several advantages, such as its ready availability, cost-effectively, edible, colorless, and tasteless. Nevertheless, the poor mechanical properties of starch can be improved with other edible biopolymers. In addition, applying formulations incorporated with more than one antimicrobial material offers synergistic effects. This review presented the starch-based capsules used to enclose antimicrobial agents as effective tools against phytopathogens.

In-vitro evaluation of the 5-fluorouracil loaded GQDs@Bio-MOF capped with starch biopolymer for improved colon-specific delivery

Herein, for the first time, the photoluminescent graphene quantum dots@Bio-metal organic framework (GQDs@Bio-MOF) nanohybrid was prepared. BET analysis obtained the average pore diameter of GQDs@Bio-MOF about 11.97 nm. The existence of nanoscale porosity in GQDs@Bio-MOF displays its suitability for 5-Fu loading owing to the smaller size of 5-Fu. 5-Fu entrapment efficiency and loading capacity were found to be ~42.04 % and ~4.20 %, respectively (5-Fu@GQDs@Bio-MOF). The 5-Fu@GQDs@Bio-MOF was capped with starch biopolymer (St@5-Fu@GQDs@Bio-MOF), fabricated sample displayed 4.67 for pH_PZC. SEM analysis displayed that the St@5-Fu@GQDs@Bio-MOF microspheres have a spherical shape with a diameter of ~2 μm. The in vitro drug release assay displayed better release behavior for St@5-Fu@GQDs@Bio-MOF than 5-Fu@GQDs@Bio-MOF, releasing about 62.3 % of the entrapped 5-Fu within 96 h of incubation. The 5-Fu release showed the best fitting with the Higuchi model with R² 0.9884. The in vitro cytotoxicity screening outcomes displayed that the St@GQDs@Bio-MOF is a promising biocompatible carrier, with cell viability of higher than 84 %. Accumulation of the results revealed that the St@5-Fu@GQDs@Bio-MOF is a new system with advantages of sustained drug release and biocompatibility that are the main criteria for each newly designed anticancer drug carrier.

Microfluidic Chip Device for In Situ Mixing and Fabrication of Hydrogel Microspheres via Michael-Type Addition

Hydrogel microspheres are sought for a variety of biomedical applications, including therapeutic and cellular delivery, sensors, and lubricants. Robust fabrication of hydrogel microspheres with uniform sizes and properties can be achieved using microfluidic systems that rely on droplet formation and subsequent gelation to form microspheres. Such systems work well when gelation is initiated after droplet formation but are not practical for timed gelation systems where gelation is initiated prior to droplet formation; premature gelation can lead to device blockage, variable microsphere diameter due to viscosity changes in the precursor solution, and limited numbers of microspheres produced in a single run. To enable microfluidic fabrication of microspheres from timed gelation hydrogel systems, an in situ mixing region is needed so that various hydrogel precursor components can be added separately. Here, we designed and evaluated three mixing devices for their effectiveness at mixing hydrogel precursor solutions prior to droplet formation and subsequent gelation. The serpentine geometry was found to be the most effective and was further improved with the inclusion of a pillar array to increase agitation. The optimized device was shown to fully mix precursor solutions and enable the fabrication of monodisperse polyethylene glycol microspheres, offering great potential for use with timed gelation hydrogel systems.

Starch-based materials encapsulating food ingredients: Recent advances in fabrication methods and applications

Encapsulation systems have gained significant interest in designing innovative foods, as they allow for the protection and delivery of food ingredients that have health benefits but are unstable during processing, storage and in the upper gastrointestinal tract. Starch is widely available, cheap, biodegradable, edible, and easy to be modified, thus highly suitable for the development of encapsulants. Much efforts have been made to fabricate various types of porous starch and starch particles using different techniques (e.g. enzymatic hydrolysis, aggregation, emulsification, electrohydrodynamic process, supercritical fluid process, and post-processing drying). Such starch-based systems can load, protect, and deliver various food ingredients (e.g. fatty acids, phenolic compounds, carotenoids, flavors, essential oils, irons, vitamins, probiotics, bacteriocins, co-enzymes, and caffeine), exhibiting great potentials in developing foods with tailored flavor, nutrition, sensory properties, and shelf-life. This review surveys recent advances in different aspects of starch-based encapsulation systems including their forms, manufacturing techniques, and applications in foods.