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J Agric Food Chem. 2017 Mar 15;65(10):2189-2197. doi: 10.1021/acs.jafc.6b05749. Epub 2017 Mar 6.

Encapsulation of Ethylene Gas into Granular Cold-Water-Soluble Starch: Structure and Release Kinetics.

Shi L1, Fu X1,2, Tan CP3, Huang Q1,2, Zhang B1,2.

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School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, P.R. China.
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou 510640, P.R. China.
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia , 43400 Serdang, Selangor, Malaysia.


Ethylene gas was introduced into granular cold-water-soluble (GCWS) starches using a solid encapsulation method. The morphological and structural properties of the novel inclusion complexes (ICs) were characterized using scanning electron microscopy, X-ray diffractometry, and Raman spectroscopy. The V-type single helix of GCWS starches was formed through controlled gelatinization and ethanol precipitation and was approved to host ethylene gas. The controlled release characteristics of ICs were also investigated at various temperature and relative humidity conditions. Avrami's equation was fitted to understand the release kinetics and showed that the release of ethylene from the ICs was accelerated by increasing temperature or RH and was decelerated by increased degree of amylose polymerization. The IC of Hylon-7 had the highest ethylene concentration (31.8%, w/w) among the five starches, and the IC of normal potato starch showed the best controlled release characteristics. As a renewable and inexpensive material, GCWS starch is a desirable solid encapsulation matrix with potential in agricultural and food applications.


controlled release; encapsulation; ethylene; granular cold-water-soluble starch

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