High internal phase emulsions stabilized by starch nanocrystals

Yang, Tao; Zheng, Jie; Zheng, Bisheng; Liu, Fu; Wang, Shujun; Tang, Chuan-He

doi:10.1016/j.foodhyd.2018.04.006

Cited by 192 publications

(71 citation statements)

References 48 publications

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“…Recently, a lot of researchers have focused on the study of Pickering emulsions, which is influenced by pH, particles size, particles concentration, wettability, interface properties of particles, and internal phase volume [8,9]. Furthermore, most of the particles for stabilizing Pickering emulsion are inorganic particles [10], chitin nanocrystal particles [11], protein [12], starch granules [13], and cellulose particles [14].…”

Section: Introductionmentioning

confidence: 99%

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Feng

Dai

et al. 2019

Foods

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In this paper, the food-grade gelatin nanoparticles (GNPs) were prepared by a two-step desolvation method and using genipin as a cross-linker. The GNPs with narrow size distribution and good dispersion could be obtained only at pH 12. The effect of the genipin dosage (8–12 wt%) on the GNPs was systematically investigated. The results showed that the cross-linking degree of the GNPs increased with the increasing dosage of genipin, thus leading to a more obvious cross-linking morphology observed from scanning electron microscope (SEM). The obtained GNPs showed a good dispersibility with a size range of 386–438 nm. However, the GNPs cross-linked by 8 wt% genipin dosage revealed a relatively higher size because of the aggregation induced by hydrogen bond. The 10 wt% group had good thermal stability and storage stability. The optical microscopy results showed that the Pickering emulsions (30–50 vol% internal phase) stabilized by the GNPs had good uniformity and stability, even after 30 days of storage time, suggesting that the stable GNPs had great potential in food-grade Pickering emulsions.

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Section: Introductionmentioning

confidence: 99%

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Feng

Dai

et al. 2019

Foods

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“…The same behavior was verified with studies using other solid particles such as soy glycinin, starch nanocrystals and hemp powder. [20,40,41] Moreover, the droplet size of Pickering emulsions decreased with the increase of particle's concentration with a consequent improvement of the emulsion stability. [20,40,41]…”

Section: Effect Of N-hap Concentrationmentioning

confidence: 99%

Nanohydroxyapatite (n-HAp) as a pickering stabilizer in oil-in-water (O/W) emulsions: a stability study

Ribeiro

Manrique

Ferreira

et al. 2020

Journal of Dispersion Science and Technology

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Surfactant-free emulsions, such as Pickering emulsions, have been gaining an increased interest. They constitute green alternatives to the current industrial practices in emulsion technology finding diverse technological uses. In this work, nano-hydroxyapatite (n-HAp) was tested as an oil-inwater (O/W) Pickering stabilizer using a chemical system comprising sunflower oil at different O/W ratios (10/90 to 60/40) and n-HAp at concentrations ranging from 0.5 to 15 wt%. The produced emulsions were characterized, and stability evaluated over a two-month period. Based on the results achieved for the 20/80 series, a model to predict the emulsion stability taking into account the O/W ratio, total solids content, droplet diameter, and n-HAp dimensions, was developed. Cryo-SEM evidenced the attachment of n-HAp particles at the oil surface (oil core-n-HAp shell morphology), corroborating their role as Pickering stabilizers. The experimental results, versus the predicted results were compared using a ternary phase diagram, which evidenced the formation of three zones (unstable, stable and gel) depending on the used O/W ratio and n-HAp concentration. Moreover, the comparison of the predicted with the obtained experimental data validated the model predictability.

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“…In contrast, starch nanocrystals (size range 40–100 nm), prepared by hydrolysis of native starch, are highly effective stabilizers of water continuous emulsions . According to a recent report, starch nanocrystals were even found to be effective stabilizers for water continuous HIPEs prepared at oil volume fraction ranging from 0.75 to 0.85 …”

Section: Emerging Application Of Functional and Engineered Food Colloidsmentioning

confidence: 99%

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

Patel

2018

Adv Funct Materials

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Functional and engineered colloids fabricated from edible materials have recently gained a lot of interest for futuristic applications in the field of foods for purposes ranging from microstructure development to delivery of healthpromoting bioactives to manipulation of food-body interactions. This review tackles a very ambitious task of discussing the current understanding of functional colloids within the framework of foods. Physicochemical attributes of several novel complex colloids fabricated from natural, and often, underutilized edible materials are clearly and comprehensively reviewed in this paper. This review not only provides a scientific insight into the advances made in the field of colloid-based food structuring but also touches on the exciting future opportunities in this promising multidisciplinary field.

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High internal phase emulsions stabilized by starch nanocrystals

Cited by 192 publications

References 48 publications

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Nanohydroxyapatite (n-HAp) as a pickering stabilizer in oil-in-water (O/W) emulsions: a stability study

Functional and Engineered Colloids from Edible Materials for Emerging Applications in Designing the Food of the Future

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