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Preparation and Characterization of Starch Particles for Use in Pickering Emulsions

Saari, Hisfazilah LU ; Heravifar, Katayoun; Rayner, Marilyn LU ; Wahlgren, Marie LU and Sjöö, Malin LU (2016) In Cereal Chemistry 93(2). p.116-124
Abstract
Particle-stabilized emulsions, called Pickering emulsions, can be produced by using starch particles. In this work we studied how the properties of the starch particles affect the droplet size and creaming of such emulsions. In the study, various sizes of starch particles were generated by two different methods and used to stabilize Pickering emulsions. Sedimentation according to Stokes’ law was used to separate small and large starch granules. Acid hydrolysis was another method used to obtain smaller particles. All samples were modified with octenyl succinic anhydride (OSA) to increase their hydrophobicity with a level of OSA substitution between 1.8 and 3.1%. The size of starch particles was the main factor influencing emulsion droplet... (More)
Particle-stabilized emulsions, called Pickering emulsions, can be produced by using starch particles. In this work we studied how the properties of the starch particles affect the droplet size and creaming of such emulsions. In the study, various sizes of starch particles were generated by two different methods and used to stabilize Pickering emulsions. Sedimentation according to Stokes’ law was used to separate small and large starch granules. Acid hydrolysis was another method used to obtain smaller particles. All samples were modified with octenyl succinic anhydride (OSA) to increase their hydrophobicity with a level of OSA substitution between 1.8 and 3.1%. The size of starch particles was the main factor influencing emulsion droplet sizes. Furthermore, the droplet size decreased as the starch concentration increased. Using small starch particles with sizes <10 μm produced stable emulsions with smaller droplet size compared with larger sizes of starch particles, >10 μm. When subjected to acid hydrolysis, smaller starch particles were generally obtained, which could subsequently create smaller emulsion droplets. The emulsion index increased for the acid-hydrolyzed starch owing to the size reduction of starch particles. The shape of the starch seemed to have a minor impact on the droplet size and the creaming of Pickering emulsions. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
in
Cereal Chemistry
volume
93
issue
2
pages
116 - 124
publisher
American Association of Cereal Chemists
external identifiers
  • scopus:84962473545
ISSN
0009-0352
DOI
10.1094/CCHEM-05-15-0107-R
language
English
LU publication?
yes
id
47cd9809-7440-4710-aae1-887d28141cca
date added to LUP
2016-04-15 19:38:26
date last changed
2017-04-02 04:27:43
@article{47cd9809-7440-4710-aae1-887d28141cca,
  abstract     = {Particle-stabilized emulsions, called Pickering emulsions, can be produced by using starch particles. In this work we studied how the properties of the starch particles affect the droplet size and creaming of such emulsions. In the study, various sizes of starch particles were generated by two different methods and used to stabilize Pickering emulsions. Sedimentation according to Stokes’ law was used to separate small and large starch granules. Acid hydrolysis was another method used to obtain smaller particles. All samples were modified with octenyl succinic anhydride (OSA) to increase their hydrophobicity with a level of OSA substitution between 1.8 and 3.1%. The size of starch particles was the main factor influencing emulsion droplet sizes. Furthermore, the droplet size decreased as the starch concentration increased. Using small starch particles with sizes &lt;10 μm produced stable emulsions with smaller droplet size compared with larger sizes of starch particles, &gt;10 μm. When subjected to acid hydrolysis, smaller starch particles were generally obtained, which could subsequently create smaller emulsion droplets. The emulsion index increased for the acid-hydrolyzed starch owing to the size reduction of starch particles. The shape of the starch seemed to have a minor impact on the droplet size and the creaming of Pickering emulsions.},
  author       = {Saari, Hisfazilah and Heravifar, Katayoun and Rayner, Marilyn and Wahlgren, Marie and Sjöö, Malin},
  issn         = {0009-0352},
  language     = {eng},
  number       = {2},
  pages        = {116--124},
  publisher    = {American Association of Cereal Chemists},
  series       = {Cereal Chemistry},
  title        = {Preparation and Characterization of Starch Particles for Use in Pickering Emulsions},
  url          = {http://dx.doi.org/10.1094/CCHEM-05-15-0107-R },
  volume       = {93},
  year         = {2016},
}