Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms

Juliana Dias Maia; Marcio Schmiele; Job Ubbink; Ana Silvia Prata

doi:10.1002/app.49007

Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms

Juliana Dias Maia, Marcio Schmiele, Job Ubbink, Ana Silvia Prata

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

Starch-extruded particles have only found infrequent use as delivery systems for active ingredients. We have previously shown that these particles are attractive for releasing hydrophobic compounds in water media. Here, we cover a range of amylose–amylopectin ratios and evaluate the presence of the thyme essential oil (TEO) as active compound to understand the dominant release mechanism in relation to the physicochemical properties of the starch matrices. Starch blends with high amylopectin content (1.8 and 15% amylose) could not be shaped into regular particles. For amylose contents higher than 28%, the equilibrium degree of swelling in water decreased with increasing amylose contents, from nearly 300% for an amylose content of 28–90% at an amylose content of 70%. For both lowest amylose contents, 1.8 and 15%, leaching of solids and disintegration of the particles resulted in a low apparent degree of swelling. The presence of TEO reduces the degree of swelling of the gelatinized starch matrix. This is explained by the formation of thymol–amylose complexes, which is confirmed by Fourier transform infrared spectroscopy analysis and X-ray diffraction.

Original language	English (US)
Article number	49007
Journal	Journal of Applied Polymer Science
Volume	137
Issue number	34
DOIs	https://doi.org/10.1002/app.49007
State	Published - Sep 10 2020

Bibliographical note

Funding Information:
CAPES, Grant/Award Number: 001; FAPESP, Grant/Award Number: 16/09824‐4; UNICAMP Funding information

Funding Information:
The research reported in this article is part of a project on the development of biodegradable controlled release system for natural larvicides (Principal Investigator: A.S.P., co‐Principal Investigator: J.U.). The authors wish to thank UNICAMP (University of Campinas, Brazil), FAPESP (São Paulo Research Foundation, Brazil; Process #16/09824‐4), and CAPES (Coordination for the Improvement of Higher Education Personnel, Brazil; process #001) for financial support and for the scholarship for J.D.M. The Laboratory of cereals, roots, and tubers of UNICAMP is thanked for the support in the execution of the extrusion process and the Laboratory of Food Innovation of UNICAMP is thanked for the general support.

Publisher Copyright:
© 2020 Wiley Periodicals, Inc.

Keywords

biodegradable
drug delivery systems
polysaccharides
swelling

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10.1002/app.49007

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title = "Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms",

abstract = "Starch-extruded particles have only found infrequent use as delivery systems for active ingredients. We have previously shown that these particles are attractive for releasing hydrophobic compounds in water media. Here, we cover a range of amylose–amylopectin ratios and evaluate the presence of the thyme essential oil (TEO) as active compound to understand the dominant release mechanism in relation to the physicochemical properties of the starch matrices. Starch blends with high amylopectin content (1.8 and 15% amylose) could not be shaped into regular particles. For amylose contents higher than 28%, the equilibrium degree of swelling in water decreased with increasing amylose contents, from nearly 300% for an amylose content of 28–90% at an amylose content of 70%. For both lowest amylose contents, 1.8 and 15%, leaching of solids and disintegration of the particles resulted in a low apparent degree of swelling. The presence of TEO reduces the degree of swelling of the gelatinized starch matrix. This is explained by the formation of thymol–amylose complexes, which is confirmed by Fourier transform infrared spectroscopy analysis and X-ray diffraction.",

keywords = "biodegradable, drug delivery systems, polysaccharides, swelling",

author = "{Dias Maia}, Juliana and Marcio Schmiele and Job Ubbink and Prata, {Ana Silvia}",

note = "Funding Information: CAPES, Grant/Award Number: 001; FAPESP, Grant/Award Number: 16/09824‐4; UNICAMP Funding information Funding Information: The research reported in this article is part of a project on the development of biodegradable controlled release system for natural larvicides (Principal Investigator: A.S.P., co‐Principal Investigator: J.U.). The authors wish to thank UNICAMP (University of Campinas, Brazil), FAPESP (S{\~a}o Paulo Research Foundation, Brazil; Process #16/09824‐4), and CAPES (Coordination for the Improvement of Higher Education Personnel, Brazil; process #001) for financial support and for the scholarship for J.D.M. The Laboratory of cereals, roots, and tubers of UNICAMP is thanked for the support in the execution of the extrusion process and the Laboratory of Food Innovation of UNICAMP is thanked for the general support. Publisher Copyright: {\textcopyright} 2020 Wiley Periodicals, Inc.",

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language = "English (US)",

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AU - Prata, Ana Silvia

N1 - Funding Information: CAPES, Grant/Award Number: 001; FAPESP, Grant/Award Number: 16/09824‐4; UNICAMP Funding information Funding Information: The research reported in this article is part of a project on the development of biodegradable controlled release system for natural larvicides (Principal Investigator: A.S.P., co‐Principal Investigator: J.U.). The authors wish to thank UNICAMP (University of Campinas, Brazil), FAPESP (São Paulo Research Foundation, Brazil; Process #16/09824‐4), and CAPES (Coordination for the Improvement of Higher Education Personnel, Brazil; process #001) for financial support and for the scholarship for J.D.M. The Laboratory of cereals, roots, and tubers of UNICAMP is thanked for the support in the execution of the extrusion process and the Laboratory of Food Innovation of UNICAMP is thanked for the general support. Publisher Copyright: © 2020 Wiley Periodicals, Inc.

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N2 - Starch-extruded particles have only found infrequent use as delivery systems for active ingredients. We have previously shown that these particles are attractive for releasing hydrophobic compounds in water media. Here, we cover a range of amylose–amylopectin ratios and evaluate the presence of the thyme essential oil (TEO) as active compound to understand the dominant release mechanism in relation to the physicochemical properties of the starch matrices. Starch blends with high amylopectin content (1.8 and 15% amylose) could not be shaped into regular particles. For amylose contents higher than 28%, the equilibrium degree of swelling in water decreased with increasing amylose contents, from nearly 300% for an amylose content of 28–90% at an amylose content of 70%. For both lowest amylose contents, 1.8 and 15%, leaching of solids and disintegration of the particles resulted in a low apparent degree of swelling. The presence of TEO reduces the degree of swelling of the gelatinized starch matrix. This is explained by the formation of thymol–amylose complexes, which is confirmed by Fourier transform infrared spectroscopy analysis and X-ray diffraction.

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ER -

Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms

Abstract

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