Fabrication of cassava starch nanoparticle to stabilize Pickering emulsion

This research proposal deals with the fabrication of cassava starch nanoparticle to stabilize Pickering emulsion and application of the particles in personal care products. Emulsions are important structures in many everyday products, such as food, creams, and skincare lotions. Starch is a natural material that have been used in particle stabilized emulsion called Pickering emulsions. Particle size, shape, roughness, and hydrophobicity were reported to be important factors affecting capacity and stability of emulsion. This project proposes the green methods, citric acid hydrolysis and ultrasonic-assisted citric acid hydrolysis, to produce cassava starch nanoparticles (CSNP) with various mean diameters. Cassava starch will be hydrolyzed with citric acid (5 and 10 % w/w of starch, dry weight basis) at 45 ◦C or 60 ◦C for 1 and 7 d. Preparation of CSNP by ultrasonic treatment of starch suspensions with and without citric acid will be investigated. Structural and physicochemical properties as well as emulsifying capacity in Pickering-type emulsions of these CSNP will be analyzed.  One ISI Q1-2 papers are the main expected output from this project.