We want to make use of starch nanoparticles for nanoencapsulation of some bioactive food compounds (limonene, oleoropine or other) and then use of them in food model beverages, for controlled release. Which source of starches is better (corn, potato or other source)? Which method for encapsulation better for this purpose?
Can we have controlled release (3-4 month) by nanoencapsulation of lipophilic food compounds (limonene, oleoropine) in starch nanoparticles?
Yes, you can try, also you can check on my article here, you can find the application of micro-capsules in food. So, i think you can apply the nano-encapsulation of lipophilic food compounds (limonene, oleoropine) in starch nanoparticles.
https://www.researchgate.net/publication/284028374_Microencapsulation_of_Oils_A_Comprehensive_Review_of_Benefits_Techniques_and_Applications
Article Microencapsulation of Oils: A Comprehensive Review of Benefi...
Mr. Ganje,
Sure you can prepare starch nanoparticles either of encapsulation methods, especially emulsification evaporation or iontropic gelation techniques. Several reported carbohydrate encapsulated food nanoparticles can be obtained from google search. But surely i can say that you can develop starch nanoparticles. Wish you all the success.
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