Annealing improves the concentration and controlled release of encapsulated ethylene in V-type starch

Ethylene gas was introduced into annealed V-type crystalline starches (V-starches). The morphological and structural properties of the inclusion complexes (ICs) were characterized using scanning electron microscopy, light microscopy, X-ray diffractometry, and 13C solid-state nuclear magnetic resonance spectroscopy. The ethylene concentration in ICs annealed at 70 °C and 50% (v/v) ethanol increased from 8.0‐31.8% (w/w) to 18.1–49.6% (w/w). The...