Breadfruit-Based Starch Nanoparticles Prepared Using Nanoprecipitation to Stabilize a Pickering Emulsion

This research describes the role of starch nanoparticles in stabilizing the surfactant-free emulsion, namely Pickering emulsion. However, the concentration of starch and NaOH during the preparation of starch nanoparticles as a Pickering emulsifier have not been studied. Thus, this study aimed to obtain the proper concentrations of starch and NaOH when preparing breadfruit-based starch nanoparticles as emulsifiers for a Pickering emulsion. This study varied the concentration of starch (1, 3,or 5 (%(w/v)) and NaOH (0.1875 and 0.375 M) to form a starch dispersion. Starch nanoparticles were acquired through the interactions between the solvent (starch dispersion) and the non-solvent (ethanol) during nanoprecipitation. Then, the starch nanoparticles were evaluated for particle characteristics and emulsifier properties in a Pickering emulsion during two weeks of storage. As a result, the mixture of 5% starch and 0.1875 M NaOH produces breadfruit starch nanoparticles with the smallest size distribution (mean size: 123 nm), amorphous state (V-type crystal pattern), high enthalpy (259.02 J/g), and the best emulsifier properties for a Pickering emulsion, which was stable for two weeks. These results develop knowledge about the potency of breadfruit-based starch nanoparticles using 5% starch with 0.1875 M NaOH in the food emulsion field, particularly to encapsulate bioactive ingredients in a Pickering emulsion.