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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(5): 619-629
A new design for obtaining of white zein micro- and nanoparticles powder: antisolvent-dialysis method
Francisco Rodríguez-Félix1 • Carmen Lizette Del-Toro-Sànchez1 • José Agustín Tapia- Hernàndez1
1 Department of Research and Posgraduate in Food (DIPA), University of Sonora, Blvd. Luis Encinas y Rosales, S/N, Colonia Centro, 83000 Hermosillo, Sonora, Mexico
ABSTRACT
The objective of this work was propose antisolvent- dialysis as a new, easy, one-step and reproducible method for obtaining white zein micro- and nanoparticles powder. Firstly, the study by SEM of white zein powder predicted micro- and nanoparticles with spherical morphology and average diameters of 243.2 ± 94.5 nm for nanoparticles and 0.74 ± 0.2 μm for microparticles. UV– Vis predicted lower absorbance of 250–500 nm for white zein powder compared to commercial yellow zein powder. FT-IR showed shifting of the main bands to the right, due to changes in particle-shaped microstructure that acquires white zein powder compared to yellow zein powder. In TGA white zein powder showed a decomposition range from 214 to 400 ℃ , while yellow zein powder from 240 to 400 ℃ . Therefore, antisolvent-dialysis is new method to obtain white zein micro- and nanoparticles with potential applications such as polymer matrix and white natural coloring.
KEYWORD
Antisolvent-dialysis method · White zein powder · Microparticles · Nanoparticles · Characterization
Food Science and Biotechnology 2020 ; 29(5): 619-629
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