Physicochemical and functional properties of jackfruit seed starch nanoparticles obtained via ultrasonication-assisted nanoprecipitation
摘要
Jackfruit seed starch (JSS) is an abundant yet underutilized resource with high potential for food applications. However, its large particle size, low solubility, crystalline structure, and poor emulsifying properties limit its techno-functionality. This study aimed to develop jackfruit seed starch nanoparticles (JSS-SNP) using ultrasonication-assisted nanoprecipitation and evaluate the effects of starch concentration and ultrasonication time on their physicochemical and functional properties. The results showed that JSS-SNP exhibited improved physicochemical and functional properties compared to JSS. Ultrasonication-assisted nanoprecipitation resulted in smaller particles (219–239 nm) with better particle homogeneity (0.20–0.21). Morphological analysis showed fragmentation of the granules into smaller particles with rough surfaces. The crystalline structure remained A-type, though relative crystallinity decreased. FT-IR analysis of JSS-SNP revealed a slight reduction in hydroxyl stretching intensity (3400–3500 cm-1) compared to JSS, indicating minor structural modifications. Starch concentration significantly influenced zeta potential, trough viscosity, final viscosity, setback, water absorption capacity (WAC), oil absorption capacity (OAC), solubility, swelling power, and emulsifying activity index (EAI). Ultrasonication time affected average particle size, zeta potential, peak viscosity, trough viscosity, final viscosity, setback, WAC, solubility, swelling power, and EAI. Higher starch concentration and longer ultrasonication times improved WAC (0.76–1.18 g/g), OAC (0.90–1.65 g/g), swelling power (30 °C: 1.83–2.11 g/g; 90 °C: 13.22–15.84 g/g), solubility (30 °C: 1.55–2.68%; 90 °C: 10.83–13.44%), and EAI (174.65–245.62 m2/g). However, neither factor affected the thermal properties of JSS-SNP.