Preparation, characterization and physicochemical properties of cassava starch-ferulic acid complexes by mechanical activation

Although research on phytochemicals has been a hot topic due to positive effects on human health, modification of starch with phytochemicals has been limited. In the present work, cassava starch-ferulic acid (CS-FA) complexes were acquired using different times of mechanical activation via stirring ball milling, and their characterization and physicochemical properties were investigated. Scanning electron microscopy showed the broken structure of native cassava starch, but the smooth structure of CS-FA complexes. The X-ray diffraction indicated that the C-type crystalline structure of native cassava starch completely disappeared with the increase time of mechanical activation. The complexation was characterized by Fourier transform infrared (FT-IR) spectroscopy and Solid carbon nuclear magnetic resonance (13C NMR) studies. The TGA analysis showed that the thermal stability was decreased by mechanical activation, but it could be improved with the existence of ferulic acid. The solubility of CS-FA complexes increased with increasing of the time by mechanical activation. Therefore, mechanical activation is considered a suitable method for preparing CS-FA complexes. As a new material with considerable antioxidant activity, it would be a great potential for CS-FA complexes in functional food, biomedical materials, and cosmetic products.