Characterization and stability of short-chain fatty acids modified starch Pickering emulsions
(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
- Abdul Hadi, N. LU ; Marefati, A. LU ; Matos, M. LU ; Wiege, B. and Rayner, M. LU
- organization
- publishing date
- 2020
- 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
- 2024-09-19 21:45:45
@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 (>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}}, }