PubAg

Ultrasound-assisted modification of rutin to nanocrystals and its application in barley starch pyrodextrinization

Author:

Ekaette, Idaresit, Saldaña, Marleny D.A.

Source:

Food chemistry 2021 v.344 pp. 128626

ISSN:

0308-8146

Subject:

barley starch, citric acid, color, degradation, dextrinization, dextrins, diameter, food chemistry, nanocrystals, rutin, starch, syrups, thermal analysis, ultrasonic treatment, ultrasonics, water

Abstract:

Ultrasound technology offers low cost and efficiency in nanodrug production and therefore was selected to investigate the formation of rutin nanocrystals, and its incorporation in barley starch pyrodextrin. Ultrasonication of rutin (600 W in water, citric acid and NaCl media) was carried out prior to rutin-barley starch pyrodextrinization (90 °C, 1 h). The ultrasound treated rutin (UTR) nanocrystal strands had <820 nm in diameter but shorter lengths from treatments at 27 and 36 kJ/cm³ (47 °C) compared to 3.9 and 7.0 kJ/cm³ (86 °C). All UTR showed color changes from yellow (control) to green and greenish-yellow. Also, thermal analysis indicated that UTR-citric acid had two polymorphs identified by melting peaks at 129.97 °C and 145.04 °C and an earlier decomposition at 179.47 °C compared to 244 °C (control). Rutin/UTR had no significant influence on the production of maltooligosaccharides (18–75 mg/mL of dextrin syrup). Ultrasonication enhanced rutin properties for oral delivery.

Agid:

7176806

https://dx.doi.org/10.1016/j.foodchem.2020.128626