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Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms
Journal of Applied Polymer Science ( IF 2.7 ) Pub Date : 2020-01-25 , DOI: 10.1002/app.49007 Juliana Dias Maia 1 , Marcio Schmiele 2 , Job Ubbink 3 , Ana Silvia Prata 1
Journal of Applied Polymer Science ( IF 2.7 ) Pub Date : 2020-01-25 , DOI: 10.1002/app.49007 Juliana Dias Maia 1 , Marcio Schmiele 2 , Job Ubbink 3 , Ana Silvia Prata 1
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Starch‐extruded particles have only found infrequent use as delivery systems for active ingredients. We have previously shown that these particles are attractive for releasing hydrophobic compounds in water media. Here, we cover a range of amylose–amylopectin ratios and evaluate the presence of the thyme essential oil (TEO) as active compound to understand the dominant release mechanism in relation to the physicochemical properties of the starch matrices. Starch blends with high amylopectin content (1.8 and 15% amylose) could not be shaped into regular particles. For amylose contents higher than 28%, the equilibrium degree of swelling in water decreased with increasing amylose contents, from nearly 300% for an amylose content of 28–90% at an amylose content of 70%. For both lowest amylose contents, 1.8 and 15%, leaching of solids and disintegration of the particles resulted in a low apparent degree of swelling. The presence of TEO reduces the degree of swelling of the gelatinized starch matrix. This is explained by the formation of thymol–amylose complexes, which is confirmed by Fourier transform infrared spectroscopy analysis and X‐ray diffraction.
中文翻译：
可控释应用的可生物降解淀粉颗粒：溶胀和浸出机理
淀粉挤出的颗粒仅很少用作活性成分的输送系统。先前我们已经表明，这些颗粒对于在水介质中释放疏水性化合物具有吸引力。在这里，我们涵盖了直链淀粉与支链淀粉的比率范围，并评估了作为活性化合物的百里香精油（TEO）的存在，以了解与淀粉基质的理化性质相关的主要释放机理。高支链淀粉含量（1.8和15％的直链淀粉）的淀粉混合物无法成型为规则的颗粒。对于直链淀粉含量高于28％的情况，水中的溶胀平衡程度随直链淀粉含量的增加而降低，直链淀粉含量为28-90％时直链淀粉含量为70％时接近300％。对于最低的直链淀粉含量，分别为1.8％和15％，固体的浸出和颗粒的崩解导致较低的表观溶胀度。TEO的存在降低了糊化淀粉基质的溶胀度。百里香-直链淀粉复合物的形成可以解释这一点，傅立叶变换红外光谱分析和X射线衍射证实了这一点。
更新日期：2020-01-25
中文翻译：
可控释应用的可生物降解淀粉颗粒：溶胀和浸出机理
淀粉挤出的颗粒仅很少用作活性成分的输送系统。先前我们已经表明，这些颗粒对于在水介质中释放疏水性化合物具有吸引力。在这里，我们涵盖了直链淀粉与支链淀粉的比率范围，并评估了作为活性化合物的百里香精油（TEO）的存在，以了解与淀粉基质的理化性质相关的主要释放机理。高支链淀粉含量（1.8和15％的直链淀粉）的淀粉混合物无法成型为规则的颗粒。对于直链淀粉含量高于28％的情况，水中的溶胀平衡程度随直链淀粉含量的增加而降低，直链淀粉含量为28-90％时直链淀粉含量为70％时接近300％。对于最低的直链淀粉含量，分别为1.8％和15％，固体的浸出和颗粒的崩解导致较低的表观溶胀度。TEO的存在降低了糊化淀粉基质的溶胀度。百里香-直链淀粉复合物的形成可以解释这一点，傅立叶变换红外光谱分析和X射线衍射证实了这一点。
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