Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat

Autores
Alzate Calderón, Paola Carolina; Zalduendo, María Mercedes; Gerschenson, Lia Noemi; Flores, Silvia Karina
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cross-linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross-linking produced the opposite effect on starch. Native (NCS) and acetylated cassava starches (ACS) were used to generate starch micro- and nanoparticles by the dialysis technique.The nanoparticle fraction was around 1.8 g 100 g1 and 12 g 100 g1 (starch dry basis) for NCS and ACS, respectively. The nanoparticle sizes were around 23?255nm with zeta potential extending from 4 to 44mV, while the microscopic fractions ranged 5?87mm. In addition, the capacity of particles to support potassium sorbate (KS) was tested. NCS and ACS particles supported a similar quantity of KS (1400 ppm) and the presence of antimicrobial decreased the particle size for NCS. The precipitation in ethanol technique was also used to generate microparticles where the particles generated from acetylated starches were smaller (8?58mm) than those from native ones (30?227 mm). The KS content that these particles could incorporate was around 2020 ppm. The applied technique modulated the average dimension of the particles obtained, as well as the antimicrobial retention capacity. These innovative materials could bepotentially helpful for shelf life extension by the contribution to the KS stabilization to be incorporated in the bulk of food products.
Fil: Alzate Calderón, Paola Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Zalduendo, María Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires; Argentina
Materia
MICRO- AND NANOPARTICLES
NATIVE AND MODIFIED CASSAVA STARCH
POTASSIUM SORBATE
STARCH CARRIERS
ANTIMICROBIAL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/46752
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/46752
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbatAlzate Calderón, Paola CarolinaZalduendo, María MercedesGerschenson, Lia NoemiFlores, Silvia KarinaMICRO- AND NANOPARTICLESNATIVE AND MODIFIED CASSAVA STARCHPOTASSIUM SORBATESTARCH CARRIERSANTIMICROBIALhttps://purl.org/becyt/ford/2.5https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.10https://purl.org/becyt/ford/2Cross-linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross-linking produced the opposite effect on starch. Native (NCS) and acetylated cassava starches (ACS) were used to generate starch micro- and nanoparticles by the dialysis technique.The nanoparticle fraction was around 1.8 g 100 g1 and 12 g 100 g1 (starch dry basis) for NCS and ACS, respectively. The nanoparticle sizes were around 23?255nm with zeta potential extending from 4 to 44mV, while the microscopic fractions ranged 5?87mm. In addition, the capacity of particles to support potassium sorbate (KS) was tested. NCS and ACS particles supported a similar quantity of KS (1400 ppm) and the presence of antimicrobial decreased the particle size for NCS. The precipitation in ethanol technique was also used to generate microparticles where the particles generated from acetylated starches were smaller (8?58mm) than those from native ones (30?227 mm). The KS content that these particles could incorporate was around 2020 ppm. The applied technique modulated the average dimension of the particles obtained, as well as the antimicrobial retention capacity. These innovative materials could bepotentially helpful for shelf life extension by the contribution to the KS stabilization to be incorporated in the bulk of food products.Fil: Alzate Calderón, Paola Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Zalduendo, María Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires; ArgentinaWiley VCH Verlag2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/46752Alzate Calderón, Paola Carolina; Zalduendo, María Mercedes; Gerschenson, Lia Noemi; Flores, Silvia Karina; Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat; Wiley VCH Verlag; Starch/starke; 68; 11-12; 10-2016; 1038-10470038-9056CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201600098info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201600098info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:04:35Zoai:ri.conicet.gov.ar:11336/46752instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:04:35.744CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat
title Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat
spellingShingle Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat
Alzate Calderón, Paola Carolina
MICRO- AND NANOPARTICLES
NATIVE AND MODIFIED CASSAVA STARCH
POTASSIUM SORBATE
STARCH CARRIERS
ANTIMICROBIAL
title_short Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat
title_full Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat
title_fullStr Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat
title_full_unstemmed Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat
title_sort Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat
dc.creator.none.fl_str_mv Alzate Calderón, Paola Carolina
Zalduendo, María Mercedes
Gerschenson, Lia Noemi
Flores, Silvia Karina
author Alzate Calderón, Paola Carolina
author_facet Alzate Calderón, Paola Carolina
Zalduendo, María Mercedes
Gerschenson, Lia Noemi
Flores, Silvia Karina
author_role author
author2 Zalduendo, María Mercedes
Gerschenson, Lia Noemi
Flores, Silvia Karina
author2_role author
author
author
dc.subject.none.fl_str_mv MICRO- AND NANOPARTICLES
NATIVE AND MODIFIED CASSAVA STARCH
POTASSIUM SORBATE
STARCH CARRIERS
ANTIMICROBIAL
topic MICRO- AND NANOPARTICLES
NATIVE AND MODIFIED CASSAVA STARCH
POTASSIUM SORBATE
STARCH CARRIERS
ANTIMICROBIAL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.5
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.10
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Cross-linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross-linking produced the opposite effect on starch. Native (NCS) and acetylated cassava starches (ACS) were used to generate starch micro- and nanoparticles by the dialysis technique.The nanoparticle fraction was around 1.8 g 100 g1 and 12 g 100 g1 (starch dry basis) for NCS and ACS, respectively. The nanoparticle sizes were around 23?255nm with zeta potential extending from 4 to 44mV, while the microscopic fractions ranged 5?87mm. In addition, the capacity of particles to support potassium sorbate (KS) was tested. NCS and ACS particles supported a similar quantity of KS (1400 ppm) and the presence of antimicrobial decreased the particle size for NCS. The precipitation in ethanol technique was also used to generate microparticles where the particles generated from acetylated starches were smaller (8?58mm) than those from native ones (30?227 mm). The KS content that these particles could incorporate was around 2020 ppm. The applied technique modulated the average dimension of the particles obtained, as well as the antimicrobial retention capacity. These innovative materials could bepotentially helpful for shelf life extension by the contribution to the KS stabilization to be incorporated in the bulk of food products.
Fil: Alzate Calderón, Paola Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Zalduendo, María Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gerschenson, Lia Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Flores, Silvia Karina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad de Buenos Aires; Argentina
description Cross-linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross-linking produced the opposite effect on starch. Native (NCS) and acetylated cassava starches (ACS) were used to generate starch micro- and nanoparticles by the dialysis technique.The nanoparticle fraction was around 1.8 g 100 g1 and 12 g 100 g1 (starch dry basis) for NCS and ACS, respectively. The nanoparticle sizes were around 23?255nm with zeta potential extending from 4 to 44mV, while the microscopic fractions ranged 5?87mm. In addition, the capacity of particles to support potassium sorbate (KS) was tested. NCS and ACS particles supported a similar quantity of KS (1400 ppm) and the presence of antimicrobial decreased the particle size for NCS. The precipitation in ethanol technique was also used to generate microparticles where the particles generated from acetylated starches were smaller (8?58mm) than those from native ones (30?227 mm). The KS content that these particles could incorporate was around 2020 ppm. The applied technique modulated the average dimension of the particles obtained, as well as the antimicrobial retention capacity. These innovative materials could bepotentially helpful for shelf life extension by the contribution to the KS stabilization to be incorporated in the bulk of food products.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/46752
Alzate Calderón, Paola Carolina; Zalduendo, María Mercedes; Gerschenson, Lia Noemi; Flores, Silvia Karina; Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat; Wiley VCH Verlag; Starch/starke; 68; 11-12; 10-2016; 1038-1047
0038-9056
CONICET Digital
CONICET
url http://hdl.handle.net/11336/46752
identifier_str_mv Alzate Calderón, Paola Carolina; Zalduendo, María Mercedes; Gerschenson, Lia Noemi; Flores, Silvia Karina; Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat; Wiley VCH Verlag; Starch/starke; 68; 11-12; 10-2016; 1038-1047
0038-9056
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/star.201600098
info:eu-repo/semantics/altIdentifier/doi/10.1002/star.201600098
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980157764141056
score 12.993085

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