Pickering emulsifiers based on hydrophobically modified small granular starches – Part I: Manufacturing and physico-chemical characterization

Marefati, Ali; Wiege, Berthold; Haase, Norbert Ulf; Matos, María; Rayner, Marilyn

doi:10.1016/j.carbpol.2017.07.044

Cited by 68 publications

(54 citation statements)

References 62 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is due to the higher surface coverage provided by the additional amount of starch granules that is available to stabilize smaller droplets. This observation is in line with previous studies, where the effect of starch concentration on the stability of Pickering emulsions was investigated in more detail …”

Section: Resultssupporting

confidence: 93%

“…This observation is in line with previous studies, where the effect of starch concentration on the stability of Pickering emulsions was investigated in more detail. 6,12 The emulsions remained stable for eight years and did not show any indication of coalescence with low and high starch concentration formulations having a mode of D4,3 values of 32.1 ± 2.1 μm and 19.6 ± 1.1 μm respectively (Fig. 2).…”

Section: Resultsmentioning

confidence: 93%

“…Despite being known for over a century, and due to unique physico‐chemical and functional properties, the potential application of particle stabilized emulsions has gained a lot of research interest in the past decades. Pickering particles have shown to have several advantages over conventional stabilizers such as improved stability, lower toxicity, lower irritation to the skin, lower negative impact on gut health and finally, lower contamination for the environment . In addition, application of Pickering particles can remove the problems associated with surfactants including air entrapment, foaming, irritancy and interaction with the living matter .…”

Section: Introductionmentioning

confidence: 99%

“…Pickering particles have shown to have several advantages over conventional stabilizers such as improved stability, lower toxicity, lower irritation to the skin, lower negative impact on gut health and finally, lower contamination for the environment. [5][6][7][8] In addition, application of Pickering particles can remove the problems associated with surfactants including air entrapment, foaming, irritancy and interaction with the living matter. 9,10 Inorganic particles such as latex, silica, and clay have been frequently used as Pickering stabilizers and therefore, the number of bio-accessible and biocompatible particles is still limited which, in turn, restricts the applicability of Pickering emulsions within the food and pharmaceutical industries.…”

Section: Introductionmentioning

confidence: 99%

“…Different types of starches from different botanical origins in native and physically or chemically modified forms have been used as Pickering emulsifiers. 6,12,14,17 Quinoa starch granules modified by octenyl succinic anhydride (OSA) have been extensively studied and have shown to be a good candidate for the stabilization of Pickering emulsions including different aspects such as formulation and storage stability, 6,12,13,17 application for topical formulations in the form of cream, 18 application for encapsulation of hydrophilic 19,20 and lipophilic 21 bioactive compounds in the form of liquid and dried formulations, the digestive fate of the encapsulated bioactive compound 21 and interfacial barrier properties of Pickering emulsions during simulated in vitro lipolysis. 22 OSA modified starch is an approved food additive and excipient with a degree of modification lower than 3% based on the dry weight.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Starch granule stabilized Pickering emulsions: an 8‐year stability study

Marefati

Rayner

2020

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Pickering emulsions are known to have advantages over conventional emulsions, in particular, improved and long‐term stability against coalescence. This research is an eight‐year stability investigation of oil‐in‐water Pickering emulsions stabilized by quinoa starch granules modified by octenyl succinic anhydride (OSA). Two different concentrations of starch (i.e. 200 and 600 mg mL−1 based on oil) were used at oil fraction (ϕ) of 0.1. The emulsions were prepared using a high‐pressure homogenizer. The emulsions were stored in a refrigerator (at 6 °C) and evaluated using particle size analyzer over the storage period and light microscopy at the end of the storage period. RESULTS Starch granule stabilized Pickering emulsions produced by a high‐pressure homogenizer displayed remarkable storage stability over the eight years with no indication of coalescence. In addition, the results showed that increasing the concentration of starch granules resulted in a decrease in droplet sizes. The sizes measured by the particle size analyzer showed a decline over the storage period which was due to dissociation of some networks of aggregated droplets that, in addition to representing smaller droplet sizes, resulted in the release of free and unbound starch entrapped in these networks. CONCLUSIONS This study showed that Pickering emulsions produced by OSA modified starch granules from quinoa can be used in practical applications for the development of highly stable formulations when prolonged storage is required. © 2020 Society of Chemical Industry

show abstract

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Starch granule stabilized Pickering emulsions: an 8‐year stability study

Marefati

Rayner

2020

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

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

Ghavidel

Fatehi

2021

ChemSusChem

View full text Add to dashboard Cite

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.

show abstract

Stabilization of Pickering emulsion using tragacanth nanoparticles produced by a combination of ultrasonic and anti‐solvent methods

2021

View full text Add to dashboard Cite

BACKGROUND: Because of the high surface/volume ratio in nanometric size particles, they exhibit novel functional properties in many industries, such as emulsion stabilization. Tragacanth nanoparticles (TNPs) were prepared in this research, applying intense ultrasound energy followed by anti-solvent precipitation in ethanol.RESULTS: Investigation of wettability showed a contact angle of 88.9 ± 1.7°for TNPs, providing partial wetting of the nanoparticles at the oil-water interface. Pickering emulsions were prepared using TNPs at different oil contents. Also, emulsions containing tragacanth gum solution were prepared as control emulsions. Results showed that the viscosity of the emulsions prepared by the TNPs was significantly lower than those of the control emulsions. Microscopic images showed that the size of the emulsion droplets decreased by increasing the nanoparticle concentrations. Evaluation of the stability of the emulsions showed that changes in the average diameter of the emulsion droplets stabilized by nanoparticles were not significant after 1 month of storage at room temperature. In contrast, the size of the droplet of control emulsions increased over the 30 days of storage. Thermal and mechanical stresses confirmed the effect of the concentration of TNPs and the oil ratio on the stability of the emulsions. CONCLUSION: The use of TNPs as a natural biopolymer is a promising approach in emulsion systems to prevent coalescence and increase the stability of the Pickering emulsions.

show abstract

Pickering emulsifiers based on hydrophobically modified small granular starches – Part I: Manufacturing and physico-chemical characterization

Cited by 68 publications

References 62 publications

Starch granule stabilized Pickering emulsions: an 8‐year stability study

Starch granule stabilized Pickering emulsions: an 8‐year stability study

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

Stabilization of Pickering emulsion using tragacanth nanoparticles produced by a combination of ultrasonic and anti‐solvent methods

Contact Info

Product

Resources

About