Hasanvand Elham, Fathi Milad, Bassiri Alireza
1Department of Food Science and Technology, Institute of Agricultural Engineering, Iranian Research Organization for Science and Technology (IROST), Tehran, Iran.
2Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111 Iran.
J Food Sci Technol. 2018 Apr;55(4):1314-1324. doi: 10.1007/s13197-018-3042-0. Epub 2018 Feb 6.
Two types of starches with different amylose to amylopectin ratios were used for the production of vitamin D loaded nanoparticles and effects of starch type, sonication time and temperature on physicochemical properties of nanocarriers were investigated. Both high amylose corn and potato starches nanocarriers had granular structure with particle size ranging from 32.04 to 99.2 nm and the encapsulation efficiency ranging from 22.34 to 94.8%. The results showed that potato starch nanoparticles had larger size, higher zeta potential, encapsulation efficiency and encapsulation load and lower polydispersity index values in comparison to high amylose corn starch nanoparticle. Increase in sonication time reduced the size of nanoparticles in both starch types and decreasing temperature led to reduction of particle size and increase of zeta potential. Physicochemical features of nanocarriers were analyzed by Fourier transform-infrared spectroscopy, X-ray diffraction and differential scanning calorimetry. The results indicated that vitamin D is well incorporated in carriers and ultrasonic treatment led to increase of hydrocarbon chain that resulted in van der Waals and hydrogen bonds of vitamin D with the potato starch and greater thermal stability.
采用两种直链淀粉与支链淀粉比例不同的淀粉制备负载维生素D的纳米颗粒，并研究淀粉类型、超声处理时间和温度对纳米载体物理化学性质的影响。高直链玉米淀粉和马铃薯淀粉纳米载体均具有颗粒结构，粒径范围为32.04至99.2nm，包封率范围为22.34至94.8%。结果表明，与高直链玉米淀粉纳米颗粒相比，马铃薯淀粉纳米颗粒尺寸更大，zeta电位、包封率和包封载量更高，多分散指数值更低。超声处理时间的增加会减小两种淀粉类型纳米颗粒的尺寸，温度降低会导致颗粒尺寸减小和zeta电位增加。通过傅里叶变换红外光谱、X射线衍射和差示扫描量热法分析纳米载体的物理化学特征。结果表明，维生素D很好地掺入载体中，超声处理导致烃链增加，从而使维生素D与马铃薯淀粉形成范德华力和氢键，并具有更高的热稳定性。
