Synthesis of Jicama (Pachyrhizus erosus) Starch Particles by Electrospraying: Effect of the Hydrolysis Degree.

Electrohydrodynamic atomization (EHDA) has significant advantages for microencapsulating compounds in various structures using biopolymers, where more research using pure starch is required. Concerning this, jicama starch and its hydrolysates have not yet been tested, despite their unique characteristics, which come from an alternative low-value-added crop source. Rapid acid hydrolysis of jicama starch with H(2)SO(4) resulted in dextrins with a degree of hydrolysis (DE) from 0.4 to 19% within 1-12 h, and syrup solids at 24 h (DE = 42%). This process modifies the water retention capacity of jicama starch, gel viscosity, surface tension, and electrical conductivity. Hydrolyzed starch particles obtained by electrospraying (10 kV, L = 10 cm, Q = 2 mL/h) showed Feret diameters and roundness significantly influenced (p ≤ 0.05) by the degree of hydrolysis rather than the concentration of solids. It was found that hydrolyzed jicama starch with a DE < 6.3% can be used as the sole wall material to form particles by electrospraying, as they facilitate the formation of stable and rounded like-microspheres particles; this was not feasible above this threshold. The results suggest that the jicama starch's ability to be used as a wall material in the electrospray synthesis of particles or microspheres appears to be determined by the degree of hydrolysis.