Physicochemical characteristic of corn starch nanoparticles obtained by acid hydrolysis method

Open Access

Issue		BIO Web Conf. Volume 224, 2026 2^nd International Seminar on Food Science and Technology: “Fostering Sustainable Food Systems and Alternative Food Sources” (ISoFST 2025)


Article Number		01003
Number of page(s)		6
DOI		https://doi.org/10.1051/bioconf/202622401003
Published online		26 February 2026

H. Marta, Y. Cahyana, S. Bintang, G. P. Soeherman, and M. Djali, Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods, Int. J. Food Prop., vol. 25, no. 1, pp. 792–812, (2022), https://doi.org/10.1080/10942912.2022.2064490 [Google Scholar]
C. Qiu, J. Yang, S. Ge, R. Chang, L. Xiong, and Q. Sun, Preparation and characterization of size-controlled starch nanoparticles based on short linear chains from debranched waxy corn starch, Lwt, vol. 74, pp. 303–310, (2016), doi: https://doi.org/10.1016/j.lwt.2016.07.062 [Google Scholar]
D. Bajer, Nano-starch for food applications obtained by hydrolysis and ultrasonication methods, Food Chem., vol. 402, no. September (2022), p. 134489, Feb. 2023, doi: https://doi.org/10.1016/j.foodchem.2022.134489 [Google Scholar]
Q. Lin et al., Fabrication of debranched starch nanoparticles via reverse emulsification for improvement of functional properties of corn starch films, Food Hydrocoll., vol. 104, no. June 2019, (2020), https://doi.org/10.1016/j.foodhyd.2020.105760 [Google Scholar]
A. A. Escobar-Puentes, A. García-Gurrola, S. Rincón, A. Zepeda, and F. Martínez-Bustos, Effect of amylose/amylopectin content and succinylation on properties of corn starch nanoparticles as encapsulants of anthocyanins, Carbohydr. Polym., vol. 250, no. May, (2020), doi: 10.1016/j.carbpol.2020.116972 [Google Scholar]
Z. Liu, Y. Zhao, J. Zheng, Z. Wang, X. Yan, and T. Zhang, Physicochemical and digestive properties of corn starch nanoparticles incorporated different polyphenols, Int. J. Biol. Macromol., vol. 265, no. April, (2024), doi: https://doi.org/10.1016/j.ijbiomac.2024.130681 [Google Scholar]
M. G. Fawzy, W. E. Hassan, A. A. Mostafa, and R. A. Sayed, Different approaches for the assessment of greenness of spectrophotometric methodologies utilized for resolving the spectral overlap of newly approved binary hypoglycemic pharmaceutical mixture, Spectrochim. Acta - Part A Mol. Biomol. Spectrosc., vol. 272, p. 120998, (2022), doi: 10.1016/j.saa.2022.120998 [Google Scholar]
K. N. Baruah, S. Singha, and R. V. S. Uppaluri, Preparation of Potato Starch Nanoparticles Using Acid Hydrolysis and Ultrasonic Post-treatment, ACS Food Sci. Technol., vol. 3, no. 4, pp. 626–634, (2023), doi: https://doi.org/10.1021/acsfoodscitech.2c00369 [Google Scholar]
M. E. A. Mohsin et al., Optimization and Characterization of Acetic Acid-Hydrolyzed Cassava Starch Nanoparticles for Enhanced Oil Recovery Applications, Polymers (Basel)., vol. 17, no. 8, pp. 1–25, (2025), doi: https://doi.org/10.3390/polym17081071 [Google Scholar]
H. Marta, D. I. Rizki, E. Mardawati, M. Djali, M. Mohammad, and Y. Cahyana, Starch Nanoparticles: Preparation, Properties and Applications, Polymers (Basel)., vol. 15, no. 5, pp. 19–25, (2023), doi: https://doi.org/10.3390/polym15051167 [Google Scholar]
Q. Zhang, Y. Zhou, W. Yue, W. Qin, H. Dong, and T. Vasanthan, Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds, Trends Food Sci. Technol., vol. 109, no. May 2020, pp. 169–196, (2021), https://doi.org/10.1016/j.tifs.2021.01.026 [Google Scholar]
L. Zhou et al., Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment, Ultrason. Sonochem., vol. 80, no. November, (2021), doi: https://doi.org/10.1016/j.ultsonch.2021.105836 [Google Scholar]
D. D. Ramdath, Z. Lu, P. L. Maharaj, J. Winberg, Y. Brummer, and A. Hawke, Proximate Analysis and Nutritional Evaluation of and Cluster Analyses, Foods, vol. 9, no. 175, pp. 1–16, 2020.doi : https://doi.org/10.3390/foods9020175 [Google Scholar]
Y. Ren, T. Z. Yuan, C. M. Chigwedere, and Y. Ai, A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization, Compr. Rev. Food Sci. Food Saf., vol. 20, no. 3, pp. 3061–3092, (2021), doi: 10.1111/1541-4337.12735 [Google Scholar]
L. E. Velásquez-Castillo, M. A. Leite, C. Ditchfield, P. J. do A. Sobral, and I. C. F. Moraes, Quinoa starch nanocrystals production by acid hydrolysis: Kinetics and properties, Int. J. Biol. Macromol., vol. 143, pp. 93–101, (2020), doi: https://doi.org/10.1016/j.ijbiomac.2019.12.011 [Google Scholar]
L. P. Wrasiati et al., Green extraction method and microencapsulation of tannins from young coconut husks-based food waste using gelatin/nanofiber cellulose, Case Stud. Chem. Environ. Eng., vol. 11, no. March, p. 101210, Jun. (2025), doi: https://doi.org/10.1016/j.cscee.2025.101210 [Google Scholar]
C. Qiu et al., A review of green techniques for the synthesis of size-controlled starch-based nanoparticles and their applications as nanodelivery systems, Trends Food Sci. Technol., vol. 92, no. October (2018), pp. 138–151, 2019, doi: https://doi.org/10.1016/j.tifs.2019.08.007 [Google Scholar]
T. Hong, J. Y. Yin, S. P. Nie, and M. Y. Xie, Applications of infrared spectroscopy in polysaccharide structural analysis: Progress, challenge and perspective, Food Chem. X, vol. 12, no. November, p. 100168, (2021), doi: https://doi.org/10.1016/j.fochx.2021.100168 [Google Scholar]
Y. Bi, H. Lei, Y. Fang, S. Wang, and J. Tang, Study on the Physical Properties and Application of a Novel Pharmaceutical Excipient Made from Starch and Cellulose Co-Processing, pp. 1–14, (2025). Doi : https://doi.org/10.3390/ph18091389 [Google Scholar]
L. Yang and Y. Yuan, Functional group characteristics of coal treated with clean biomass surfactant via FTIR spectroscopy, pp. 1–21, (2025). Doi: https://doi.org/10.1038/s41598-025-03769-z [Google Scholar]
C. Pintilii et al., Food Chemistry : X Comparative study on starch and protein secondary structures in brown, red, and black rice influenced by microwave treatment, vol. 32, no. October, 2025, doi: 10.1016/j.fochx.2025.102552 [Google Scholar]
Y. Zhou, S. Sun, W. Bei, M. R. Zahi, Q. Yuan, and H. Liang, Preparation and antimicrobial activity of oregano essential oil Pickering emulsion stabilized by cellulose nanocrystals, Int. J. Biol. Macromol., vol. 112, pp. 7–13, (2018), doi: https://doi.org/10.1016/j.ijbiomac.2018.01.102 [Google Scholar]
B. Wei, X. Xu, Z. Jin, and Y. Tian, Surface Chemical Compositions and Dispersity of Starch Nanocrystals Formed by Sulfuric and Hydrochloric Acid Hydrolysis, vol. 9, no. 2, pp. 1–7, (2014), doi: https://doi.org/10.1371/journal.pone.0086024 [Google Scholar]
V. S. Hakke, U. D. Bagale, S. Bou, G. U. B. Babu, and S. H. Sonawane, Ultrasound Assisted Synth esis of Starch Nanocrystals and It ’ s Applications with Polyurethane for Packaging Film, (2020), doi: https://doi.org/10.32604/jrm.2020.08449 [Google Scholar]
F. Fang, S. Cheng, and L. Huang, Structural modifications and physicochemical characterization of Pueraria lobata starch : Focusing on the impact of combined enzymatic and acid hydrolysis on emulsifying efficiency, vol. 495, no. December, pp. 1–6, (2025). Doi : 10.1016/j.foodchem.2025.146647 [Google Scholar]
E. Mauret, A. Romdhane, and M. Aurousseau, Effect of pH and ionic strength on the electrical charge and particle size distribution of starch nanocrystal suspensions, pp. 319–327, (2015), doi: https://doi.org/10.1002/star.201400181 [Google Scholar]
E. Masoudipour, S. Kashanian, and A. Hemati, Surfactant effects on the particle size , zeta potential , and stability of starch nanoparticles and their use in a pH- responsive manner, Cellulose, (2017), doi: https://doi.org/10.1007/s10570-017-1426-3 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.