Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Lipid microencapsulation in starch.

J Kapuśniak1, P Tomasik

  • 1Institute of Chemistry and Environmental Protection, Jan Długosz University of Czestochowa, Czestochowa, Poland.

Journal of Microencapsulation
|June 28, 2006
PubMed
Summary

Microwave heating created starch microcapsules encapsulating lipids without interaction. This novel encapsulation method achieved high yields, offering potential for various applications.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Intestinal Microbiota, Obesity and Prebiotics.

Polish journal of microbiology·2015
Same author

Microcapsules from starch granules.

Journal of microencapsulation·2003
Same author

Potato starch derivatives with some chemically bound bioelements.

Acta poloniae pharmaceutica·2002
Same author

Deep-freezing of potato starch.

International journal of biological macromolecules·2000
Same author

Nonconventional methods of modification of starch.

Advances in carbohydrate chemistry and biochemistry·1995
Same author

[The physiological and pathologic role of human gastric lipase].

Przeglad lekarski·1995

Area of Science:

  • Food science
  • Materials science
  • Chemical engineering

Background:

  • Starch-based microcapsules are explored for controlled release and ingredient protection.
  • Lipid interactions with starch under processing conditions require further investigation.

Purpose of the Study:

  • To investigate the formation and properties of starch-lipid microcapsules produced by microwave heating.
  • To determine if lipid guest molecules interact with starch during microencapsulation.

Main Methods:

  • Granular starches (potato, waxy corn, tapioca) were heated with various lipids using microwave irradiation.
  • The interaction between lipids and starch during microcapsule formation was analyzed.
  • Encapsulation yield was quantified.

Main Results:

  • Microwave heating successfully produced starch microcapsules containing lipid guest molecules.
  • No chemical interaction was observed between the lipid guest molecules and the starch microcapsules.
  • Encapsulation yields ranged significantly from 11% to 94% depending on the specific lipids and starches used.

Conclusions:

  • Short microwave heating is an effective method for creating starch microcapsules with non-reactive lipid guests.
  • The developed microencapsulation technique offers a versatile platform for incorporating various lipids without chemical modification.
  • The wide range of encapsulation yields suggests optimization potential for specific lipid-starch combinations.

Related Experiment Videos