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

## TL;DR

This paper explores how hydrolysis affects the ability of jicama starch to form microspheres using electrospraying.

## Contribution

The study introduces jicama starch hydrolysates as a novel wall material for electrospraying and identifies a critical hydrolysis threshold for particle formation.

## Key findings

- Jicama starch hydrolyzed to a degree of hydrolysis (DE) < 6.3% can form stable microspheres via electrospraying.
- Hydrolysis degree significantly influences particle morphology and roundness more than solid concentration.
- Higher hydrolysis (DE ≥ 6.3%) prevents successful electrospraying of jicama starch.

## Abstract

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 H2SO4 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.