Advances in Starch Nanoparticle for Emulsion Stabilization
Jianwei Zhou,
Meimei Guo,
Yu Qin,
Wenjun Wang,
Ruiling Lv,
Enbo Xu,
Tian Ding,
Donghong Liu,
Zhengzong Wu
Affiliations
Jianwei Zhou
School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
Meimei Guo
School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
Yu Qin
School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
Wenjun Wang
Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
Ruiling Lv
School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
Enbo Xu
Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
Tian Ding
Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
Donghong Liu
Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
Zhengzong Wu
State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
Starch nanoparticles (SNPs) are generally defined as starch grains smaller than 600–1000 nm produced from a series of physical, chemical, or biologically modified starches. Many studies have reported the preparation and modification of SNPs, which are mostly based on the traditional “top-down” strategy. The preparation process generally has problems with process complexity, long reaction periods, low yield, high energy consumption, poor repeatability, etc. A “bottom-up” strategy, such as an anti-solvent method, is proven to be suitable for the preparation of SNPs, and they are synthesized with small particle size, good repeatability, a low requirement on equipment, simple operation, and great development potential. The surface of raw starch contains a large amount of hydroxyl and has a high degree of hydrophilicity, while SNP is a potential emulsifier for food and non-food applications.
