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Characterization and stability of short-chain fatty acids modified starch Pickering emulsions

Abdul Hadi, N. LU orcid ; Marefati, A. LU ; Matos, M. LU ; Wiege, B. and Rayner, M. LU (2020) In Carbohydrate Polymers 240.
Abstract

Acetylated, propionylated and butyrylated rice and quinoa starches at different levels of modification and starch concentrations, were used to stabilize oil-in-water starch Pickering emulsions at 10% oil fraction. Short-chain fatty acid modified starch Pickering emulsions (SPEs) were characterized after emulsification and after 50 days of storage. The particle size distribution, microstructure, emulsion index, and stability were evaluated. An increase in starch concentration led to a decrease of emulsion droplet sizes. Quinoa starch has shown the capability of stabilizing Pickering emulsions in both the native and modified forms. The emulsifying capacity of SPEs was improved by increasing the chain length of SCFA. Modified quinoa starch... (More)

Acetylated, propionylated and butyrylated rice and quinoa starches at different levels of modification and starch concentrations, were used to stabilize oil-in-water starch Pickering emulsions at 10% oil fraction. Short-chain fatty acid modified starch Pickering emulsions (SPEs) were characterized after emulsification and after 50 days of storage. The particle size distribution, microstructure, emulsion index, and stability were evaluated. An increase in starch concentration led to a decrease of emulsion droplet sizes. Quinoa starch has shown the capability of stabilizing Pickering emulsions in both the native and modified forms. The emulsifying capacity of SPEs was improved by increasing the chain length of SCFA. Modified quinoa starch with higher chain lengths (i.e. propionylated and butyrylated), at higher levels of modification, showed higher emulsion index (>71%) and stability over the entire 50 days storage. At optimized formulation, SCFA-starch particles have the potential in stabilizing emulsions for functional foods, pharmaceutical formulations, or industrial food applications.

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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Chemical modification, Emulsion stability, Pickering emulsions, Quinoa starch, Rice starch, Short-chain fatty acids
in
Carbohydrate Polymers
volume
240
article number
116264
publisher
Elsevier
external identifiers
  • scopus:85083744022
  • pmid:32475554
ISSN
0144-8617
DOI
10.1016/j.carbpol.2020.116264
language
English
LU publication?
yes
id
d084b8a0-fc05-4633-b5e7-c63d8f6f1786
date added to LUP
2020-05-08 13:45:35
date last changed
2024-06-26 14:51:15
@article{d084b8a0-fc05-4633-b5e7-c63d8f6f1786,
  abstract     = {{<p>Acetylated, propionylated and butyrylated rice and quinoa starches at different levels of modification and starch concentrations, were used to stabilize oil-in-water starch Pickering emulsions at 10% oil fraction. Short-chain fatty acid modified starch Pickering emulsions (SPEs) were characterized after emulsification and after 50 days of storage. The particle size distribution, microstructure, emulsion index, and stability were evaluated. An increase in starch concentration led to a decrease of emulsion droplet sizes. Quinoa starch has shown the capability of stabilizing Pickering emulsions in both the native and modified forms. The emulsifying capacity of SPEs was improved by increasing the chain length of SCFA. Modified quinoa starch with higher chain lengths (i.e. propionylated and butyrylated), at higher levels of modification, showed higher emulsion index (&gt;71%) and stability over the entire 50 days storage. At optimized formulation, SCFA-starch particles have the potential in stabilizing emulsions for functional foods, pharmaceutical formulations, or industrial food applications.</p>}},
  author       = {{Abdul Hadi, N. and Marefati, A. and Matos, M. and Wiege, B. and Rayner, M.}},
  issn         = {{0144-8617}},
  keywords     = {{Chemical modification; Emulsion stability; Pickering emulsions; Quinoa starch; Rice starch; Short-chain fatty acids}},
  language     = {{eng}},
  publisher    = {{Elsevier}},
  series       = {{Carbohydrate Polymers}},
  title        = {{Characterization and stability of short-chain fatty acids modified starch Pickering emulsions}},
  url          = {{http://dx.doi.org/10.1016/j.carbpol.2020.116264}},
  doi          = {{10.1016/j.carbpol.2020.116264}},
  volume       = {{240}},
  year         = {{2020}},
}