{"title":"使用微流体力学模型、动力学分析和优化工具,通过湿搅拌介质研磨技术开发玉米淀粉纳米悬浮液","authors":"","doi":"10.1016/j.fbp.2024.10.010","DOIUrl":null,"url":null,"abstract":"<div><div>Starch micro and nanoparticles have emerged as popular stabilizers in food and pharmaceutical formulations. Wet-stirred media milling (WSMM) to develop such particles has not been widely reported, in contrast to chemical hydrolysis. Therefore, this contribution aimed to analyze the effects of: 1) Sodium dodecyl sulfate (SDS) and post-milling operations on the stability of starch nanosuspensions; 2) the bead diameter (<em>d</em><sub><em>b</em></sub>) (0.15, 0.50 mm) and starch concentration (<em>c</em><sub><em>S</em></sub>) (1, 3.5, 7 % w/v) on the type and stability of nanosuspensions, breakage kinetics and microhydrodynamic parameters; 3) spray-drying of nanosuspensions on the structural changes and redispersion of powders. Stable nanosuspensions with an average size of 161±5 nm could be obtained, from an initial size of 14.08±0.08 μm. The use of SDS as a stabilizer prevented aggregation during milling and allowed the formation of amylose-SDS complexes, supported by DSC and X-ray techniques. The microhydrodynamic analysis showed that increasing <em>c</em><sub><em>S</em></sub> decreased the compression forces applied to particles. Moreover, the intensity of collisions was improved with a larger <em>d</em><sub><em>b</em></sub>. Spray-dried nanosuspensions formulated with a <em>c</em><sub><em>S</em></sub> of 7 % (w/v), different SDS concentrations (0, 0.07 and 1 % w/v), and a <em>d</em><sub><em>b</em></sub> of 0.15 mm were analyzed. Submicron particles could only be obtained with 1 % (w/v) of SDS: from 366 to 271 nm after milling and spray-drying, respectively. Under these conditions, the granules were fully fragmented, which was confirmed by X-ray and TEM techniques. These results showed that WSMM could be implemented as a solvent-free methodology to obtain biopolymer-based nanoparticles.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling\",\"authors\":\"\",\"doi\":\"10.1016/j.fbp.2024.10.010\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Starch micro and nanoparticles have emerged as popular stabilizers in food and pharmaceutical formulations. Wet-stirred media milling (WSMM) to develop such particles has not been widely reported, in contrast to chemical hydrolysis. Therefore, this contribution aimed to analyze the effects of: 1) Sodium dodecyl sulfate (SDS) and post-milling operations on the stability of starch nanosuspensions; 2) the bead diameter (<em>d</em><sub><em>b</em></sub>) (0.15, 0.50 mm) and starch concentration (<em>c</em><sub><em>S</em></sub>) (1, 3.5, 7 % w/v) on the type and stability of nanosuspensions, breakage kinetics and microhydrodynamic parameters; 3) spray-drying of nanosuspensions on the structural changes and redispersion of powders. Stable nanosuspensions with an average size of 161±5 nm could be obtained, from an initial size of 14.08±0.08 μm. The use of SDS as a stabilizer prevented aggregation during milling and allowed the formation of amylose-SDS complexes, supported by DSC and X-ray techniques. The microhydrodynamic analysis showed that increasing <em>c</em><sub><em>S</em></sub> decreased the compression forces applied to particles. Moreover, the intensity of collisions was improved with a larger <em>d</em><sub><em>b</em></sub>. Spray-dried nanosuspensions formulated with a <em>c</em><sub><em>S</em></sub> of 7 % (w/v), different SDS concentrations (0, 0.07 and 1 % w/v), and a <em>d</em><sub><em>b</em></sub> of 0.15 mm were analyzed. Submicron particles could only be obtained with 1 % (w/v) of SDS: from 366 to 271 nm after milling and spray-drying, respectively. Under these conditions, the granules were fully fragmented, which was confirmed by X-ray and TEM techniques. These results showed that WSMM could be implemented as a solvent-free methodology to obtain biopolymer-based nanoparticles.</div></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-10-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308524002098\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524002098","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
Starch micro and nanoparticles have emerged as popular stabilizers in food and pharmaceutical formulations. Wet-stirred media milling (WSMM) to develop such particles has not been widely reported, in contrast to chemical hydrolysis. Therefore, this contribution aimed to analyze the effects of: 1) Sodium dodecyl sulfate (SDS) and post-milling operations on the stability of starch nanosuspensions; 2) the bead diameter (db) (0.15, 0.50 mm) and starch concentration (cS) (1, 3.5, 7 % w/v) on the type and stability of nanosuspensions, breakage kinetics and microhydrodynamic parameters; 3) spray-drying of nanosuspensions on the structural changes and redispersion of powders. Stable nanosuspensions with an average size of 161±5 nm could be obtained, from an initial size of 14.08±0.08 μm. The use of SDS as a stabilizer prevented aggregation during milling and allowed the formation of amylose-SDS complexes, supported by DSC and X-ray techniques. The microhydrodynamic analysis showed that increasing cS decreased the compression forces applied to particles. Moreover, the intensity of collisions was improved with a larger db. Spray-dried nanosuspensions formulated with a cS of 7 % (w/v), different SDS concentrations (0, 0.07 and 1 % w/v), and a db of 0.15 mm were analyzed. Submicron particles could only be obtained with 1 % (w/v) of SDS: from 366 to 271 nm after milling and spray-drying, respectively. Under these conditions, the granules were fully fragmented, which was confirmed by X-ray and TEM techniques. These results showed that WSMM could be implemented as a solvent-free methodology to obtain biopolymer-based nanoparticles.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.