Production of recrystallized starch microspheres using water-in-water emulsion and multiple recycling of polyethylene glycol solution

Li, B, Xian, X, Wang, Y, Adhikari, B and Chen, D 2018, 'Production of recrystallized starch microspheres using water-in-water emulsion and multiple recycling of polyethylene glycol solution', LWT: Food Science and Technology, vol. 97, pp. 76-82.


Document type: Journal Article
Collection: Journal Articles

Title Production of recrystallized starch microspheres using water-in-water emulsion and multiple recycling of polyethylene glycol solution
Author(s) Li, B
Xian, X
Wang, Y
Adhikari, B
Chen, D
Year 2018
Journal name LWT: Food Science and Technology
Volume number 97
Start page 76
End page 82
Total pages 7
Publisher Academic Press
Abstract Recrystallized starch microspheres (RSMs) were prepared by using water-in-water emulsion method. Polyethylene glycol (PEG) solution was used as the continuous phase. To enhance the cost-effectiveness of this method, PEG was recovered and reused. The recovered PEG was used without (DR-PEG) and with supplementing with fresh PEG (RS-PEG). An exponential concentration-apparent viscosity relationship (R2 = 0.99) of PEG solution was used to calculate the concentration of recovered PEG solution. When the DR-PEG solution was used, the yield of RSMs decreased 0.7%11.9% as the recycle number increased. The clumping of microspheres was observed in the first and second recycles. When the RS-PEG solution was used, the yield of RSMs continuously increased from 78.2% to above 83.0% and the desirable features of the RSMs including spherical shape, well-dispersed nature and well-organized crystalline structure remained unchanged up to 5 recycles. These findings will enable production of RSMs in more cost-effective way and help minimize the waste of PEG.
Subject Food Sciences not elsewhere classified
Keyword(s) Cost-effectiveness
Delivery system
Polyethylene glycol
Recovery
Starch microspheres
DOI - identifier 10.1016/j.lwt.2018.06.034
Copyright notice © 2018 Elsevier Ltd. All rights reserved.
ISSN 0023-6438
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