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Li P, Li J, Levin J, Kierulf A, Smoot J, Atkins Z, Khazdooz L, Zarei A, Marshall M, Abbaspourrad A. Edible structuring agent shaped via interfacial precipitation on solid template: Crosslinked starch colloidosome. Carbohydr Polym 2024; 345:122537. [PMID: 39227089 PMCID: PMC11401607 DOI: 10.1016/j.carbpol.2024.122537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 07/12/2024] [Accepted: 07/22/2024] [Indexed: 09/05/2024]
Abstract
Water-permeable hollow starch particles alter the rheological behavior of their granular suspensions. However, their thin shells can rupture limiting applications. In this study, we used amaranth starch as building blocks (1 μm) to craft a crosslinked superstructure. Pickering emulsions were used as the templates where starch coated the droplets. Emulsions were heated at 75 °C to induce interpenetration of the polymers followed by precipitation in ethanol to trigger colloidal fusion. Particles were then crosslinked by sodium tri-metaphosphate; hollow particles formed after the interior template was removed by hexane. When canola oil was used, the particles ruptured at pH 11.5 due to the repulsion between the strands. In contrast, palm oil, emulsified at 50 °C, formed a rigid core after cooling, locked the starch at the surface and retained the structure. The crosslinked colloidosomes were larger (89 μm) and exhibited higher viscosity, and stronger stability. Larger particles (>100 μm) were produced using higher templating volume. Gentle centrifugation to harvest the particles kept the shells intact. The hollow structure exhibited jamming transition above 10 w/w%, which could serve as a super-thickener. This work demonstrates that microarchitecture plays a critical role in shaping material functionality.
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Affiliation(s)
- Peilong Li
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Jieying Li
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Jacob Levin
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Arkaye Kierulf
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, IL 60192, USA
| | - James Smoot
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, IL 60192, USA
| | - Zoe Atkins
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Leila Khazdooz
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Amin Zarei
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Melanie Marshall
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
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Tong H, Wang J, Qi L, Gao Q. Starch-based Janus particle: Fabrication, characterization and interfacial properties in stabilizing Pickering emulsion. Carbohydr Polym 2023; 313:120867. [PMID: 37182958 DOI: 10.1016/j.carbpol.2023.120867] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 03/25/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Janus particles (J-OSPs) based on the composite of chitosan nanoparticles (CSNPs) and octadecenyl succinic anhydride starch (OSPs) were tailor-made by Pickering emulsion method and electrostatic interaction. With different positions of OSPs embedded in the oil phase of Pickering emulsion template and the diversified shapes of starch particles, J-OSPs exhibited various asymmetric structures, which was verified by scanning electron microscope (SEM) and confocal laser microscope (CLSM). By characterizing the interfacial characteristics of J-OSPs, directional distribution of CSNPs was found to enhance the hydrophobicity of J-OSPs and changed its surface charges from positive to negative as pH increased. When J-OSPs were taken as stabilizers, the formed Pickering emulsion had the highest emulsion index and viscosity compared with OSPs and OSPs fully covered by CSNPs (F-OSPs), which was attributed to the self-assembly property of Janus particles that enabled them to form larger aggregates to hinder the collapse of droplets. This study provides a new idea for the construction of plant-derived Janus particles, and its superiority in stabilizing the Pickering emulsion will broaden the application of Janus particles in the field of storage and delivery of active substances.
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Kierulf A, Enayati M, Yaghoobi M, Whaley J, Smoot J, Perez Herrera M, Abbaspourrad A. Starch Janus Particles: Bulk Synthesis, Self-Assembly, Rheology, and Potential Food Applications. ACS APPLIED MATERIALS & INTERFACES 2022; 14:57371-57386. [PMID: 36533671 DOI: 10.1021/acsami.2c17634] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Although incredible progress in the field of Janus particles over the last three decades has delivered many promising smart-material prototypes, from cancer-targeting drug delivery vehicles to self-motile nanobots, their real-world applications have been somewhat tempered by concerns over scalability and sustainability. In this study, we adapt a simple, scalable 3D mask method to synthesize Janus particles in bulk using starch as the base material: a natural biopolymer that is safe, biocompatible, biodegradable, cheap, widely available, and versatile. Using this method, starch granules are first embedded on a wax droplet such that half of the starch is covered; then, the uncovered half is treated with octenyl succinic anhydride, after which the wax coating is removed. Janus particles with 49% Janus balance can be produced in this way and were observed to self-assemble into wormlike strings in water due to their hydrophobic/hydrophilic nature. Our Janus starch granules outperform the non-Janus controls as thickening and gelling agents: they exhibit a fourfold increase in water-holding capacity, a 30% lower critical caking concentration, and a viscosity greater by orders of magnitude. They also form gels that are much firmer and more stable. Starch Janus particles with these functional properties can be used as novel, lower-calorie, highly efficient, plant-based super-thickeners in the food industry, potentially reducing starch use in food by 55%.
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Affiliation(s)
- Arkaye Kierulf
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, New York14853, United States
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois60192, United States
| | - Mojtaba Enayati
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, New York14853, United States
| | - Mohammad Yaghoobi
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, New York14853, United States
| | - Judith Whaley
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois60192, United States
| | - James Smoot
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois60192, United States
| | - Mariana Perez Herrera
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois60192, United States
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, 243 Stocking Hall, Ithaca, New York14853, United States
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Li P, Kierulf A, Whaley J, Smoot J, Herrera MP, Abbaspourrad A. Modulating Functionality of Starch-Based Patchy Particles by Manipulating Architecture and Environmental Factors. ACS APPLIED MATERIALS & INTERFACES 2022; 14:39497-39506. [PMID: 35960853 DOI: 10.1021/acsami.2c09091] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Starch as a food-grade thickener has been commonly used in food products to modulate textural properties. Improving viscosity-enhancing ability, so as to be able to use less starch for the same texture, has been considered as an approach to reduce the dietary consumption of carbohydrates. We have positively charged amaranth starch (∼1 μm) and negatively charged corn starch (>10 μm) and physically fused the particles together to create a starch with a heterogeneous pattern. This starch has a negatively charged main body, due to the larger corn particles, and positively charged patches from the amaranth starch. These patchy particles self-assembled through electrostatic interactions into a shear-reversible thickener. The impact of patchiness and charge density on material functionality was investigated. The degree of patchiness was controlled by manipulating the ratio between the two starches, and results showed that viscosity was reduced when the patchiness was higher. With the same patchy area, a higher charge density did not contribute to higher water-holding capacity. The more charged particles were able to enhance the viscosity, however, due to the stronger interparticle electrostatic interaction. The effects of environmental factors including pH level and ionic strength were also investigated, and the results showed that at extreme pH levels, or in the presence of Na+ or Ca2+, the charges on the starch particles were screened, and this inhibited interaction and reduced viscosity. The present work demonstrates that the texture of starch slurries can be fine-tuned by manipulating the degree of patchiness and the charge density of patchy particles. It also evaluates the application potential in food products with different pH levels and ionic strengths.
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Affiliation(s)
- Peilong Li
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Arkaye Kierulf
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - Judith Whaley
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - James Smoot
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - Mariana Perez Herrera
- Tate & Lyle Solutions USA LLC, 5450 Prairie Stone Pkwy, Hoffman Estates, Illinois 60192, United States
| | - Alireza Abbaspourrad
- Department of Food Science, Cornell University, Ithaca, New York 14853, United States
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