University of Kashan Journal of Nanostructures 2251-7871 10 2 2020 04 01 Hydroxypropyl Starch Nanoparticles as Controlled Release 327 336 106154 10.22052/JNS.2020.02.012 EN Suk Fun Chin Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia Asniar Salim Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia Suh Cem Pang Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, 94300 Kota Samarahan, Sarawak, Malaysia Journal Article 2019 10 18 Hydroxypropyl starch was synthesized by modified sago starch with hydroxypropylation reaction. Hydroxypropyl starch nanoparticles with mean particle sizes of 110 nm are obtained by controlled precipitation through the drop-wise addition of dissolved hydroxypropyl starch solution into excess absolute ethanol. Piperine was loaded onto hydroxypropyl starch nanoparticles and native starch nanoparticles via the in-situ nanoprecipitation process. Hydroxypropyl starch nanoparticles exhibited higher piperine loading capacity as compared to native starch nanoparticles with the maximum loading capacity of 0.46 and 0.33 mg.mg^-1, respectively. Piperine was release from hydroxypropyl starch nanoparticles in a slow and sustained manner at pH 1.2 over the period of 24 hours. Whereas piperine was completely released from native starch nanoparticles within 16 hours. https://jns.kashanu.ac.ir/article_106154_6def34b427c65039b43f0bee26df24a7.pdf