Influence of formulation parameters on lipid oxidative stability of Pickering emulsion stabilized by hydrophobically modified starch particles

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

“…previous reports for Pickering emulsions. [32,15] Furthermore, Figure 7 also showed that the starch particles had no damages even after the dry heating treatment at 180 °C for 60 min, which was in agreement with Figure 1.…”

“…Starch Modification with Octenyl Succinic Anhydride: OS-starch was prepared as described in a previous study. [15] Briefly, rice starch (30 g, dry basis) was dispersed in 70 mL distilled water and mixed thoroughly, then OSA (5.0%, starch dry basis) was added dropwise to the starch slurry in 2 h with magnetic stirring. The reaction system was maintained at pH 8.0-8.5 by 3% NaOH solution.…”

“…[13] The OSA hydrophobically modified starch particles are able to stabilize oil-in-water (O/W) Pickering emulsions. [14,15] The starch-based Pickering emulsion had remarkable longterm stability up to 8 years by the formation of a layer of solid particles around the oil droplets. [4] Therefore, this kind of stabilizer is a promising alternative to conventional synthetic stabilizers commonly used in the food emulsions for delivering of bioactive compounds, such as lutein, [16] curcumin, [17] 𝛽-carotene, [18] resveratrol, [19] and tea polyphenols.…”

Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior

“…Moreover, after 10 days, TBARS values of filled hydrogels obviously decreased and then increased with increasing NaCl concentrations ( p < 0.05). Similar results were observed by Zhu et al [ 45 ], who reported that emulsions had lower TBARS values at low NaCl concentrations and higher TBARS values at higher NaCl concentrations compared with those without NaCl. Therefore, the above results indicated that adding NaCl into the filled hydrogel directly influences the lipid oxidative stability to some extent.…”

“…The addition of NaCl could increase the catalytic activity of iron and promote the dissociation of the H atom of the adjacent methylene carbon atom of the lipid double bond, thus leading to the formation of primary lipid oxidation products and secondary lipid oxidation products. Moreover, NaCl could reduce the negative charge of the filled hydrogel and weaken the electrostatic adsorption force between the positively charged metal ions, resulting in a weakening of the antioxidant capacity of protein and promoting the oxidation reaction of the droplets [ 45 ]. In addition, based on the microstructure analysis, the protein aggregation into continuous phase decreased the antioxidant capacity, thus the oxidation of unsaturated fatty acids under certain conditions is promoted.…”