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<p>Lablab bean is an underutilized leguminous plant and a non-conventional starch source with promising potential for starch nanoparticles (SNP) production. To date, no studies have reported the use of a purely physical method to produce SNP from lablab bean starch. This study aimed to evaluate the effects of ultrasonic power (65–89%) and sonication time (6–34&#xa0;min) on the particle size of SNP derived from green lablab bean starch, using a 2<sup>2</sup> central composite rotational design with three central replicates. The SNP obtained under the most intense fragmentation condition (85% power, 30&#xa0;min) were further characterized in terms of morphology, light transmittance, zeta potential, crystallinity, and thermal and structural properties. Results showed that particle size decreased significantly with increasing ultrasonic power (<i>p</i> ≤ 0.05) and sonication time (<i>p</i> ≤ 0.05), following a Linear trend. The characterized SNP had an average particle size of 316.60&#xa0;nm, a yield of 70.20%, and a zeta potential of − 18.00&#xa0;mV, displaying globular and elliptical shapes. A 44.28% reduction in crystallinity relative to native starch was observed, attributed to the disruption of C–O and O–H bonds in the crystalline regions by ultrasound, as confirmed by X-ray diffraction and spectroscopic analyses. Additionally, the SNP exhibited enhanced resistance to gelatinization. These findings underscore the potential of green lablab bean SNP for use as fat replacers, thickeners, fillers, and carriers for thermosensitive compounds in food and pharmaceutical formulations.</p> Graphical Abstract <p></p>

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Acoustic Cavitation-Assisted Extraction of Starch Nanoparticles from Green Lablab Bean (Dolichos lablab)

  • 期刊论文

  • 发表日期：

    2025年9月9日

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  • Ivo Henrique Pinto Andrade,
  • Keila Gabrieli Matos dos Prazeres,
  • Indira Sardinha Caló Esteves,
  • Lorena Lima de Santana,
  • Geisiane dos Santos Silva,
  • Geany Peruch Camilloto,
  • Renato Souza Cruz

摘要

Lablab bean is an underutilized leguminous plant and a non-conventional starch source with promising potential for starch nanoparticles (SNP) production. To date, no studies have reported the use of a purely physical method to produce SNP from lablab bean starch. This study aimed to evaluate the effects of ultrasonic power (65–89%) and sonication time (6–34 min) on the particle size of SNP derived from green lablab bean starch, using a 22 central composite rotational design with three central replicates. The SNP obtained under the most intense fragmentation condition (85% power, 30 min) were further characterized in terms of morphology, light transmittance, zeta potential, crystallinity, and thermal and structural properties. Results showed that particle size decreased significantly with increasing ultrasonic power (p ≤ 0.05) and sonication time (p ≤ 0.05), following a Linear trend. The characterized SNP had an average particle size of 316.60 nm, a yield of 70.20%, and a zeta potential of − 18.00 mV, displaying globular and elliptical shapes. A 44.28% reduction in crystallinity relative to native starch was observed, attributed to the disruption of C–O and O–H bonds in the crystalline regions by ultrasound, as confirmed by X-ray diffraction and spectroscopic analyses. Additionally, the SNP exhibited enhanced resistance to gelatinization. These findings underscore the potential of green lablab bean SNP for use as fat replacers, thickeners, fillers, and carriers for thermosensitive compounds in food and pharmaceutical formulations.

Graphical Abstract