Characteristics of starch-based Pickering emulsions from the interface perspective

Tian, Xiaodan; Yang, Jie; Hua, Shuxian; Yan, Hong; Gu, Zhengbiao; Cheng, Li; Li, Zhaofeng; Li, Caiming

doi:10.1016/j.tifs.2020.09.026

Cited by 84 publications

(28 citation statements)

References 79 publications

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“…This fact indicated their stability to the mechanical impact occurring during the texturometer tests. The phenomenon can be related to the rigid layers responsible for covering the droplets (intrinsic characteristics of the Pickering emulsions) [35], which reinforce the resistance of the system. Comparing the texture properties of the Pickering emulsions with those of the mayonnaises, similar behaviors were observed, especially in the case of KC1 ϕ 0.4 (4.7%), showing comparable values to light mayonnaise.…”

Section: Comparative Study With Commercial Productsmentioning

confidence: 99%

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

et al. 2022

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Pickering emulsions, which are emulsions stabilized by colloidal particles, are being increasingly positioned as novel strategies to develop innovative food product solutions. In this context, the present work aims to develop Pickering emulsions stabilized by natural-based curcumin-loaded particles produced by the solid dispersion technique as promising mayonnaise-like food sauce alternatives. Two particle formulations (KC1 and KC2) were produced using k-carrageenan as the matrix material and different curcumin contents, then employed in the preparation of three Pickering emulsion formulations comprising different oil fractions (φ) and particle concentrations (KC1 φ 0.4 (4.7%), KC2 φ 0.4 (4.7%) and KC2 φ 0.6 (4.0%)). The creaming index tests accompanied by the optical microscopy analysis evidenced the good stability of the developed products for the tested period of 28 days. The final products were tested concerning color attributes, pH, oxidative stability, textural, and nutritional composition, and compared with two commercial mayonnaises (traditional and light products). Overall, the produced emulsions were characterized by a bright yellow color (an appealing attribute for consumers), an acidic pH (similar to mayonnaise), and a considerably improved oxidative stability, implying a foreseeable longer shelf life. The sauce KC1 φ 0.4 (4.7%) showed a similar texture to the light commercial mayonnaise, being a promising alternative to conventional sauces, holding a low-fat content and potentially added benefits due to the curcumin and virgin olive oil intrinsic properties.

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Section: Comparative Study With Commercial Productsmentioning

confidence: 99%

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

et al. 2022

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“…Effects of dry heat treatments on cream index of the emulsions. Mean of three determinations ± standard deviation 2). Values with the different letter in the same column are significantly different (p < 0.05).…”

mentioning

confidence: 94%

“…Pickering emulsions have received enduring attention in the food industries due to their long‐term stability, low toxicity, encapsulating bioactive compounds. [ 1–3 ] Compared with the conventional surfactants, Pickering particles can avoid some problems, such as air entrapment, foaming, and contaminating environment. [ 4 ] Moreover, the Pickering emulsions stabilized by bio‐sourced particles such as cellulose, protein, and starch are biodegradable.…”

Section: Introductionmentioning

confidence: 99%

Effects of Dry Heat Treatment on Characteristics of Hydrophobically Modified Rice Starch and its Emulsification in Pickering Emulsion

et al. 2021

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The effects of electric dry heat (EDH) and roast dry heat (RDH) on characteristics of octenyl succinic anhydride modified rice starches are investigated. The oil-in-water Pickering emulsions are prepared using EDH and RDH starch particles as stabilizers, the stability and interfacial structure of emulsions are evaluated. The results from scanning electron microscopy and Fourier transform infrared spectroscopy demonstrate that rice starches remain in granule structure, and no new absorption peaks are detected after heat treatments. The results of differential scanning calorimeter revealed that gelatinization temperatures (T O , T P, T C ), and enthalpy (𝚫H gel ) have significant reductions after heat treatment (p < 0.05). The starches remain an A-type crystallite with increased in vitro digestibility, however the relative crystallinity decreases from 26.73% to 21.74%. The emulsions stabilized by starches of RDH treatments at 180 °C for 40 and 60 min have the maximum cream volumes, while the emulsions stabilized by EDH starches have no obvious effects. Confocal laser scanning microscopy indicates that the multiple-modified starch particles adsorb at the oil-water interface and present a mechanical barrier to prevent droplets from merging, thus increasing the emulsion stability. The dry heat treatments coupling with hydrophobic modification may be a promising technique to produce starch-based Pickering stabilizers.

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“…It should be mentioned that polysaccharides are generally considered biocompatible and nontoxic, but attention should be given to investigating the biocompatibility of their byproducts in the human body [328] . Among the discussed plant‐based materials, plant proteins and starch have been increasingly recognized as relevant food ingredients and efficient food‐grade drug‐delivery carriers due to their promising evaluations related to biocompatibility, ecology, and health [329–334] . Although lignocellulosic materials gained considerable attention in food applications, still the process stability, texture, sensory, health, and safety aspects of these products in emulsions should be systematically evaluated [11,12,335] .…”

Section: Future Perspectives and Challengesmentioning

confidence: 99%

Recent Developments in the Formulation and Use of Polymers and Particles of Plant‐based Origin for Emulsion Stabilizations

Ghavidel

Fatehi

2021

ChemSusChem

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The main scope of this Review was the recent progress in the use of plant‐based polymers and particles for the stabilization of Pickering and non‐Pickering emulsion systems. Due to their availability and promising performance, it was discussed how the source, modification, and formulation of cellulose, starch, protein, and lignin‐based polymers and particles would impact their emulsion stabilization. Special attention was given toward the material synthesis in two forms of polymeric surfactants and particles and the corresponding formulated emulsions. Also, the effects of particle size, degree of aggregation, wettability, degree of substitution, and electrical charge in stabilizing oil/water systems and micro‐ and macro‐structures of oil droplets were discussed. The wide range of applications using such plant‐based stabilizers in different technologies as well as their challenge and future perspectives were described.

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Characteristics of starch-based Pickering emulsions from the interface perspective

Cited by 84 publications

References 79 publications

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

Effects of Dry Heat Treatment on Characteristics of Hydrophobically Modified Rice Starch and its Emulsification in Pickering Emulsion

Recent Developments in the Formulation and Use of Polymers and Particles of Plant‐based Origin for Emulsion Stabilizations

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