DOI: 10.1002/star.202300173 ISSN: 0038-9056

Structural and Thermal Properties of Faba Bean Starch and Flax Seed Oil Nanoemulsion: Effect of Processing Conditions on Nanoemulsion

Madhu Sharma, Aarti Bains, Minaxi Sharma, Baskaran Stephen Inbaraj, Nemat Ali, Muzaffar Iqbal, Sandip Patil, Prince Chawla, Kandi Sridhar
  • Organic Chemistry
  • Food Science


Nanoemulsions derived from unconventional polysaccharides have gained attention as efficient delivery systems for bioactive compounds, helping in their enhanced absorption. Nontraditional sources of starch have been investigated in recent years due to their potential applications. Therefore, this study investigates the potential of extracting starch from faba beans and investigating their structural properties. Furthermore, the nanoemulsion is developed from starch, flax seed oil, and tween 80 and evaluated for different processing methods (temperature, pH, and NaCl). The extracted starch yields 31.20 g/100 g and X‐ray diffraction reveals its semicrystalline structure. The optimized nanoemulsion (N3) has an average droplet size of 108.62 ± 2.78 nm and a surface charge of −27.74 ± 0.12 mV. At different pH levels (2–9), temperature (30, 50, 70, and 90 °C), and ionic strengths (0.5, 1, and 2 

), the N3 nanoemulsion demonstrates significantly greater changes in stability. All the samples show excellent structural properties and stability. Overall, the results suggest that faba bean starch‐based nanoemulsion shows promise as a stable delivery system for bioactive compounds, but its stability is influenced by pH levels and ionic strengths.

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