Viscoelasticity of olive oil/water Pickering emulsions stabilized with starch nanocrystals

Xiao-li, Qian; Lu, Yu; Xie, Wenyuan; Wu, Defeng

doi:10.1016/j.carbpol.2019.115575

Cited by 54 publications

(12 citation statements)

References 59 publications

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“…Compared to general starches, SNCs have smaller size (nanoscale), higher crystallinity, a regular thin sheet structure, low permeability, and strong digestive resistance. Starch nanocrystals have been widely studied and used as emulsion stabilizers [12][13][14], membrane-reinforcing fillers [15,16], and even rubber-reinforcing fillers [17], due to their excellent characteristics. However, SNCs tend to aggregate and settle in water [18].…”

Section: Introductionmentioning

confidence: 99%

An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch

et al. 2021

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Starch nanocrystals (SNCs) are a biodegradable polymer which has been widely studied and used in many fields. In this study, we have developed an efficient procedure for the preparation of SNCs. First, sodium hexametaphosphate (SHMP) and vinyl acetate (VAC) were used to modify waxy potato starch (WPS). Then, the modified starches were hydrolyzed with sulfuric acid to prepare SNCs. Results showed that SNCs prepared with modified starch had higher zeta potentials and better dispersion properties than the original starch. After modification, WPS still maintained its semi-crystalline structure, but the surface became rougher. SHMP-modified WPS showed a decrease in viscosity peak and an increase in gelatinization temperature. VAC-modified WPS showed increased swelling power. Additionally, SNCs prepared with VAC-modified WPS had better water redispersibility and dispersion stability than those from SHMP-modified starch—which will have broader application prospects in the field of safe and biodegradable food packaging.

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Section: Introductionmentioning

confidence: 99%

An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch

et al. 2021

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“…to partially replace fat emulsions. In the same line, Qian et al, [68] observed that the acetylation of SNCs improved the emulsifying capacity in these nanostructures due to the decrease in surface hydrophilicity and enhancement of electrostatic repulsive of SNCs.…”

Section: Stabilizing Agentmentioning

confidence: 82%

Food Applications of Starch Nanomaterials: A Review

et al. 2021

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Different architectures at a nanometric scale such as nanocrystals, nanofibers, nanomicelles, nanoparticles, and nanovesicles can be produced from native starches using "top-down" and "bottom-up" approaches. These starch nanomaterials (SNMts) have particle size lower than 1000 nm, exhibiting different physicochemical properties than those found in native starches. In recent years several studies have explored the applications of SNMts in the food sector. The production and food application of SNMts have grown mainly in the last 5 years due to the fact that SNMts can be used to stabilize biological and synthetic compounds with antimicrobial activity and antioxidant properties. Furthermore, SNMts can be used as a stabilizing agent in food emulsions, or as reinforcing material in food packaging. The current review article focuses on comprehensively analyzing the current state of the art in SNMts for food applications, aiming to encourage other research groups to expand production and application in the food sector.

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“…Modified or treated SNCs were effective in improving the stability of Pickering emulsions. For instance, the acetylated SNC particles improved the emulsifying capacity due to the enhanced electrostatic repulsion created among the droplets, which reduced the size of oil droplets [220] . Moreover, the particle size of SNCs from different sources was effectively reduced by alkaline treatment, which ultimately improved the Pickering‐stabilizing capacity of starch particles [221] .…”

Section: Strategies For Emulsion Stabilizationmentioning

confidence: 99%

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

Ghavidel

Fatehi

2021

ChemSusChem

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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.

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Viscoelasticity of olive oil/water Pickering emulsions stabilized with starch nanocrystals

Cited by 54 publications

References 59 publications

An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch

An Efficient Approach to Prepare Water-Redispersible Starch Nanocrystals from Waxy Potato Starch

Food Applications of Starch Nanomaterials: A Review

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

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