Rheology, Microstructure, and Storage Stability of Emulsion-Filled Gels Stabilized Solely by Maize Starch Modified with Octenyl Succinylation and Pregelatinization

Abstract

We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of the emulsion-filled gels was evaluated. Confocal fluorescence images showed that OSA-PGS stabilized the emulsion, indicated by the formation of a thick layer surrounding the oil droplets, and simultaneously gelled the aqueous phase. All of the emulsions exhibited shear-thinning flow behavior, but only those with 10% w/v OSA-PGS were categorized as Herschel–Bulkley fluids. The rheological behavior of the emulsion-filled gels was significantly affected by both the OSA-PGS concentration and Φ. The mean diameters (D1,0, D3,2, and D4,3) of oil droplets with 10% w/v OSA-PGS were stable during 30 days of storage under ambient conditions, indicating good stability. These results provide a basis for the design of systems with potential applications within the food industry.

Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil

“…This higher crossover point, and the significant range over which G ′ > G ”, evidenced a higher microstructure strength in the PE compared with the BD 53 . These results are in accordance with Jo et al ., 54 who explained that oil droplets act as filler particles and dramatically enhance the system's strength. In addition, Dickinson and Chen 55 stated that oil droplets do not only behave as space fillers, but also contribute to building up the structure by interactions with biopolymers located at the droplet surface and in the systems’ matrix.…”

Water Behavior of Emulsions Stabilized by Modified Potato Starch

“…It should be also noted that the type of oil phase also affects the relaxation times, but this effect is not as significant as that of starch. Similar conclusions can be drawn from rheological data published by Jo et al [ 48 ], where pregelatinized OSA preparation at the highest concentration affected the consistency index of emulsions to a larger extent. Furthermore, the effect of oil concentration was less significant when compared to starch.…”

The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions

“…Also in the case of the chickpea protein dispersion, after heating with 0.1 M NaCl, a similar trend was observed with k and τ 0 having lower values, as well as the viscosity and VRI (Table S2) than those of the corresponding emulsions. The presented results are in accordance with the findings of Jo et al [56] for systems in which an oil acted as an active filler, and the increased τ 0 and k parameters corresponded to increased resistance to shear and reinforcement of the structure in the continuous phase.…”