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

Abstract

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.

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

“…Apparently, using different modifications, including acid hydrolysis, nanoprecipitation, enzymolysis and recrystallization methods can increase hydrophobicity of starch particle, which increases the stability of Pickering emulsions [ 17 , 18 , 19 ]. Song et al prepared Pickering emulsions with rice starch, waxy corn starch, wheat starch, and potato starch, which were esterified by octenyl succinic anhydride [ 20 ]. Studies showed that the emulsion stabilized with rice starch particles had the minimum droplet size and good physical stability.…”

16 Pickering emulsions and biomass

“…to evaluate the effect of the modification of the rice starch, waxy corn starch, wheat starch or potato starch by the octenyl succinic anhydride. In this study, the authors observed that the oil-in-water emulsion stabilized with rice starch particles (3.85 wt.% of the emulsion) showed the minimum droplet size (83.6 µm) combined with the best physical stability after 30 days of storage [29].…”

Pickering emulsion stabilised by double‐modified starch particles and its delivery property for curcumin

“…The microstructures of Pickering emulsions were observed by an FV1200 confocal laser scanning microscope (CLSM, Olympus, Japan). The emulsion was stained simultaneously by Nile red and Nile blue A and then observed at 488 nm and 633 nm (Song et al ., 2020; Li et al ., 2021b). The emulsions were also observed by an optical microscope (Nikon Instruments Inc., Japan) after being stored at room temperature for 300 days.…”