The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling

Autores
Bordón, María Gabriela; Lopez Vidal, Lucía; Martinez, Marcela Lilian; Palma, Santiago Daniel; Ribotta, Pablo Daniel
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Bordón, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Lopez Vidal, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Palma, Santiago Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Materia
Almidon
Nano particulas
Molienda
Nivel de accesibilidad
acceso embargado
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/261074
Acceder
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spelling The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media millingBordón, María GabrielaLopez Vidal, LucíaMartinez, Marcela LilianPalma, Santiago DanielRibotta, Pablo DanielAlmidonNano particulasMoliendahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Starch 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.Fil: Bordón, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; ArgentinaFil: Lopez Vidal, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; ArgentinaFil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; ArgentinaFil: Palma, Santiago Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; ArgentinaElsevier2024-12info:eu-repo/date/embargoEnd/2025-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/261074Bordón, María Gabriela; Lopez Vidal, Lucía; Martinez, Marcela Lilian; Palma, Santiago Daniel; Ribotta, Pablo Daniel; The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling; Elsevier; Food and Bioproducts Processing; 148; 12-2024; 568-5860960-3085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0960308524002098info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2024.10.010info:eu-repo/semantics/embargoedAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:43:33Zoai:ri.conicet.gov.ar:11336/261074instacron: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:34982025-09-03 09:43:33.78CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
title The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
spellingShingle The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
Bordón, María Gabriela
Almidon
Nano particulas
Molienda
title_short The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
title_full The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
title_fullStr The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
title_full_unstemmed The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
title_sort The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling
dc.creator.none.fl_str_mv Bordón, María Gabriela
Lopez Vidal, Lucía
Martinez, Marcela Lilian
Palma, Santiago Daniel
Ribotta, Pablo Daniel
author Bordón, María Gabriela
author_facet Bordón, María Gabriela
Lopez Vidal, Lucía
Martinez, Marcela Lilian
Palma, Santiago Daniel
Ribotta, Pablo Daniel
author_role author
author2 Lopez Vidal, Lucía
Martinez, Marcela Lilian
Palma, Santiago Daniel
Ribotta, Pablo Daniel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Almidon
Nano particulas
Molienda
topic Almidon
Nano particulas
Molienda
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Bordón, María Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Lopez Vidal, Lucía. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Palma, Santiago Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Unidad de Investigación y Desarrollo en Tecnología Farmacéutica; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
description 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.
publishDate 2024
dc.date.none.fl_str_mv 2024-12
info:eu-repo/date/embargoEnd/2025-06-01
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info:eu-repo/semantics/publishedVersion
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info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/261074
Bordón, María Gabriela; Lopez Vidal, Lucía; Martinez, Marcela Lilian; Palma, Santiago Daniel; Ribotta, Pablo Daniel; The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling; Elsevier; Food and Bioproducts Processing; 148; 12-2024; 568-586
0960-3085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/261074
identifier_str_mv Bordón, María Gabriela; Lopez Vidal, Lucía; Martinez, Marcela Lilian; Palma, Santiago Daniel; Ribotta, Pablo Daniel; The use of a microhydrodynamic model, kinetic analysis and optimization tools for the development of corn starch nanosuspensions via wet-stirred media milling; Elsevier; Food and Bioproducts Processing; 148; 12-2024; 568-586
0960-3085
CONICET Digital
CONICET
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language eng
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info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2024.10.010
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