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Production of Thermal-Resistant Cornstarch-Alginate Beads by Dripping Agglomeration

  • Gabriela Feltre , Cassiane A. Silva , Gisele B. Lima , Florencia C. Menegalli and Gustavo C. Dacanal EMAIL logo
Published/Copyright: January 26, 2018

Abstract

This work investigated the agglomeration of native cornstarch and production of microcapsules by dripping of sodium alginate suspensions into calcium chloride solution. The crosslinking reaction formed a calcium alginate that worked as an encapsulation matrix and coated the cornstarch granules. The spherical beads produced were rigid and compact, and resistant to mechanical handling. The differential scanning calorimetry (DSC) computed the thermal resistance of the cornstarch-alginate beads. Particles containing 50 % w/w calcium alginate showed an increased gelatinization peak compared to particles with a higher starch content. The increase in alginate fraction resulted in beads with a higher particle density. Scanning electron micrographs showed the coating of cornstarch by the calcium alginate matrix. The beads were compact and with no superficial pores. DSC thermograms of native cornstarch showed a gelatinization temperature of 70.0 °C, and the gelatinization range was 64.6–80.4 °C, while beads containing 50 % alginate had an increased peak at 79.5 °C and the gelatinization interval was 71.0–90.2 °C. When compared with the native cornstarch, cornstarch-alginate beads had a lower water absorption, and the gelatinization occurred at a higher temperature and over a wider temperature range.

Funding statement: Conselho Nacional de Desenvolvimento Científico e Tecnológico, Grant Number: CNPq 445533/2014-5.

Abbreviations and Nomenclature

Ap

projected area of a particle

[μm2]

deq

equivalent diameter

[μm]

D4.3

de Brouckere mean diameter

[μm]

d10

size at percentile 10 %

[μm]

50

size at percentile 50 %

[μm]

d90

size at percentile 90 %

[μm]

span

dispersion of size distribution

[-]

fN

number-fraction

[-]

C

circularity

[-]

R

roundness

[-]

E

elongation

[-]

O

compactness

[-]

P

perimeter of particle silhouette

[μm]

Fmin

minimum Feret’s diameter

[μm]

Fmax

maximum Feret’s diameter

[μm]

xi

number-based fraction

[-]

yi

number-based fraction

[-]

wi

number-based fraction

[-]

zi

number-based fraction

[-]

To

DSC onset temperature

[°C]

Tm

DSC temperature of the endothermic peak

[°C]

Tc

DSC conclusion temperature

[°C]

ΔHgel

DSC gelatinization enthalpy

[J/kg]

ΔHadj

DSC gelatinization enthalpy adjusted in basis of mass fraction of cornstarch

[J/kg]

ρp

Particle density

[kg/m3]

θ

XRD angle

[°]

SA00

Calcium-alginate beads with no starch content

[-]

SA50

Cornstarch-alginate beads with 50 % of starch

[-]

SA60

Cornstarch-alginate beads with 60 % of starch

[-]

SA70

Cornstarch-alginate beads with 70 % of starch

[-]

SA80

Cornstarch-alginate beads with 80 % of starch

[-]

SA90

Cornstarch-alginate beads with 90 % of starch

[-]

SA100

Native cornstarch with 100 % of starch

[-]

ACKNOWLEDGMENTS

The authors acknowledge to CAPES (Brazilian Coordination for the Improvement of Higher Education Personnel) and CNPq (National Counsel of Technological and Scientific Development), for their financial support.

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Received: 2017-9-1
Revised: 2017-12-26
Accepted: 2018-1-3
Published Online: 2018-1-26

© 2018 Walter de Gruyter GmbH, Berlin/Boston

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