Barrier properties of heat treated starch Pickering emulsions

Sjöö, Malin; Emek, Sinan Cem; Hall, Tina; Rayner, Marilyn; Wahlgren, Marie

doi:10.1016/j.jcis.2015.03.004

Cited by 109 publications

(38 citation statements)

References 27 publications

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“…Moreover, another appealing study was carried out to dig out the influence of heat-treating on properties of starch-stabilized Pickering emulsions. Researchers found that proper heat treatment could make monolayer barrier formed by starch particles more dense due to the swelling of starch particles, thus providing products with more promising applications in drug-release and molecule protection (Sjoo et al, 2015). …”

Section: Solid Particlesmentioning

confidence: 99%

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

et al. 2017

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Pickering emulsion, a kind of emulsion stabilized only by solid particles locating at oil–water interface, has been discovered a century ago, while being extensively studied in recent decades. Substituting solid particles for traditional surfactants, Pickering emulsions are more stable against coalescence and can obtain many useful properties. Besides, they are more biocompatible when solid particles employed are relatively safe in vivo. Pickering emulsions can be applied in a wide range of fields, such as biomedicine, food, fine chemical synthesis, cosmetics, and so on, by properly tuning types and properties of solid emulsifiers. In this article, we give an overview of Pickering emulsions, focusing on some kinds of solid particles commonly serving as emulsifiers, three main types of products from Pickering emulsions, morphology of solid particles and as-prepared materials, as well as applications in different fields.

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Section: Solid Particlesmentioning

confidence: 99%

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

et al. 2017

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“…Besides their unique interfacial stabilizing properties, particles, such as whey protein microgel particles [2] and chitin [11] have also shown abilities to modulate digestion of emulsified lipids by restricting the access of lipase to the hydrophobic lipid substrate. Such lipid digestion modulating properties might be exploited to enhance satiety or used for targeted release of bioactive components within the gastrointestinal tract [2,[11][12][13][14][15][16].…”

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confidence: 99%

Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces

Sarkar

Zhang

Murray

et al. 2017

Colloids and Surfaces B: Biointerfaces

110

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In this study, we designed emulsions with an oil-water interface consisting of a composite layer of whey protein isolate (WPI, 1wt%) and cellulose nanocrystals (CNCs) (1-3wt%). The hypothesis was that a secondary layer of CNCs at the WPI-stabilized oil-water interface could protect the interfacial protein layer against in vitro gastric digestion by pepsin at 37°C. A combination of transmission electron microscopy, ζ-potential measurements, interfacial shear viscosity measurements and theoretical surface coverage considerations suggested the presence of CNCs and WPI together at the O/W interface, owing to the electrostatic attraction between complementarily charged WPI and CNCs at pH 3. Microstructural analysis and droplet sizing revealed that the presence of CNCs increased the resistance of the interfacial protein film to rupture by pepsin, thus inhibiting droplet coalescence in the gastric phase, which occurs rapidly in an emulsion stabilized by WPI alone. It appeared that there was an optimum concentration of CNCs at the interface for such barrier effects. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) results further confirmed that the presence of 3wt% of CNCs reduced the rate and extent of proteolysis of protein at the interface. Besides, evidence of adsorption of CNCs to the protein-coated droplets to form more rigid layers, there is also the possibility that network formation by the CNCs in the bulk (continuous) phase reduced the kinetics of proteolysis. Nevertheless, structuring emulsions with mixed protein-particle layers could be an effective strategy to tune and control interfacial barrier properties during gastric passage of emulsions.

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“…Current studies have demonstrated that starch granules could be used as particulate stabilisers in Pickering emulsion (Kargar et al , ; Marku et al , ; Villamonte et al , ). The emulsifying ability of native starch granules can be improved by modification with octenyl succinic anhydride (OSA; Rayner et al , ; Sjöö et al , ; Marefati et al , ; Saari et al , ). The starch‐based Pickering emulsions are excellent delivery vehicles for antifungal phenolic compounds (Cossu et al , ) and can serve as platforms for skin photoprotection (Marto et al , ).…”

Section: Introductionmentioning

confidence: 99%

Comparative study of Pickering emulsions stabilised by starch particles from different botanical origins

Song

Zheng

et al. 2020

Int J of Food Sci Tech

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Starch botanical origin is a key factor for the characteristics of Pickering emulsion. Starches with different sizes from rice (2.9-7.6 µm), waxy corn (9.3-25.0 µm), wheat (11.4-33.7 µm) and potato (24.4-54.1 µm) were esterified by octenyl succinic anhydride. The modified starch particles were used as stabilisers to produce oil-in-water Pickering emulsions. The physical stability, microstructures and rheological properties of different emulsions were compared. Results indicated that the emulsion stabilised with rice starch particles had the minimum droplet size of 83.6 µm and best physical stability during 30 days of storage. Moreover, starch particle size was negatively correlated with emulsion stability (P < 0.05). The particles (3.85% of the emulsion, w/w) built up wall-like structures around oil droplets, which prevented them from freely moving. All emulsions showed pseudoplastic fluid behaviours and presented gel properties, but elastic modulus (G 0 ) and loss modulus (G″) were mainly affected by starch botanical origins.

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Barrier properties of heat treated starch Pickering emulsions

Cited by 109 publications

References 27 publications

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

An Overview of Pickering Emulsions: Solid-Particle Materials, Classification, Morphology, and Applications

Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces

Comparative study of Pickering emulsions stabilised by starch particles from different botanical origins

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