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Research Paper | Food Science | Indonesia | Volume 9 Issue 6, June 2020
Formation of Starch Nanoparticles by a Combined Oxidation Process Involving Ultrasonics and Hydrogen Peroxide
Niken W. Palupi | Yudi Pranoto  | Sutardi
Abstract: A new technique for starch nanoparticle formation was developed by combining sonication with hydrogen peroxide addition. By a combination of H2O2 and sonication, it was expected to obtain starch particles in the range of 10-100 nm with the homogeneous distribution. In this study, the oxidation-sonication process applied with several process parameters, including power amplitude, time process, temperature, and starch concentration. The results showed that the higher amplitude, the bigger particle size, but the size still in range 100-1000 nm. The longer processing time promoted, the curve was shifted to a bigger particle size. At low temperature, H2O2 and the bubble of cavitation energy were moved easier and resulted in small particle size under 100 nm. It was proven that cavitation energy from ultrasonication was sufficient to produce starch nanoparticle with high starch suspension concentration (10 % w/v). SEM observation revealed that these particles have a spherical shape, and the size of starch nanoparticles was in the range of 100-1000 nm.
Keywords: Sonication, Nanoparticle, Starch, Amplitude, Size distribution
Edition: Volume 9 Issue 6, June 2020,
Pages: 1491 - 1497
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