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supercritical carbon dioxide extraction
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| Starch is a polymeric carbohydrate widely used as solid matrix for encapsulation of food ingredients. It is present in many plant species and is purified in the shape of micro-granules. Variations in granule size (1–100 μm in diameter), shape (round, lenticular, and polygonal), size distribution (uni- or bi-modal), association as individual (simple) or granule clusters (compound) and composition reflect its botanical origin. Main components of starch are amylose and amylopectin, two types of α-glucan, which represent approximately 98–99% of the dry weight. Amorphous amylose is an α-1,4 linear polymer and amylopectin and is a semicrystalline branched polymer consisting of short linear α- 1,4 polymer chains linked to each other by α-1,6 linkages (Rooney & Pflugfelder, 1986; Tester, Karkalas, & Qi, 2004; Udachan, Sahoo, & Hend, 2012). The impurities are proteins and mineral salts. The water content of starch granules is generally below 10% w/w. Nevertheless,the starch most used as encapsulation agent is chemically modified,such as octenyl succinic anhydride (OSA) starch (E1450) with increased hydrophobicity or acid treated (E1401), leading to the formation of smooth continuous wall capsules (Beirão da Costa, Duarte, MoldãoMartins, & Beirão da Costa, 2011). |
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