A preparation method involving the combination of high-pressure homogenization and ultrasound (HPH-US) techniques was employed to produce starch nanocrystals (NCs) from three botanical starch sources: chestnut, corn starch, and potato starch. The optimal conditions, determined using response surface methodology, consisted of a homogenization pressure of 60 MPa and ultrasound at 280 W for 30 min. The utilization of dynamic light scattering (DLS) and transmission electron microscopy (TEM) unveiled that the resulting starch particles exhibited nanometric dimensions ranging from 135.36 to 203.47 nm. The mechanical forces generated by the HPH-US treatment significantly enhanced the physicochemical properties of the starch NCs, leading to a partial disruption of the crystalline structure. Moreover, the potential application of the synthesized starch NCs as fat replacers (FRs) was investigated. As the degree of substitution increased, notable improvements were observed in the hardness and viscosity of ice cream, accompanied by a reduction in the melting rate. The overall sensory evaluation indicated that corn starch NCs held substantial promise as a viable alternative FR for enhancing the quality of ice cream.

采用一种涉及高压均质和超声 （HPH-US） 技术相结合的制备方法，从三种植物淀粉来源生产淀粉纳米晶体 （NC）：板栗、玉米淀粉和马铃薯淀粉。使用响应面法确定的最佳条件包括 60 MPa 的均质压力和 280 W 的超声 30 分钟。动态光散射 （DLS） 和透射电子显微镜 （TEM） 的利用揭示了所得淀粉颗粒表现出 135.36 至 203.47 nm 的纳米尺寸。HPH-US 处理产生的机械力显着增强了淀粉 NCs 的物理化学性质，导致晶体结构部分破坏。此外，还研究了合成的淀粉 NCs 作为脂肪替代品 （FRs） 的潜在应用。随着取代程度的增加，观察到冰淇淋的硬度和粘度有显着改善，同时融化速率降低。总体感官评价表明，玉米淀粉 NCs 作为提高冰淇淋质量的可行替代 FR 具有很大的前景。