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

N Abdul Hadi; A Marefati; M Matos; B Wiege; M Rayner

doi:10.1016/j.carbpol.2020.116264

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

Carbohydr Polym. 2020 Jul 15:240:116264. doi: 10.1016/j.carbpol.2020.116264. Epub 2020 Apr 21.

Authors

N Abdul Hadi¹, A Marefati², M Matos³, B Wiege⁴, M Rayner²

Affiliations

¹ Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 221 00 Lund, Sweden; School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia. Electronic address: nabilah_binti.abdul_hadi@food.lth.se.
² Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 221 00 Lund, Sweden.
³ Department of Chemical and Environmental Engineering, University of Oviedo, Julián Clavería 8, 33006, Oviedo, Spain.
⁴ Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Cereals, Schützenberg 12, 32756 Detmold, Germany.

PMID: 32475554
DOI: 10.1016/j.carbpol.2020.116264

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 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.

Keywords: Chemical modification; Emulsion stability; Pickering emulsions; Quinoa starch; Rice starch; Short-chain fatty acids.

MeSH terms

Chenopodium quinoa / chemistry*
Emulsions / chemistry*
Fatty Acids, Volatile / chemistry*
Oryza / chemistry*
Particle Size
Rheology
Starch / chemistry*

Substances

Emulsions
Fatty Acids, Volatile
Starch