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

Abdul Hadi N 1 , Marefati A 2 , Matos M 3 , Wiege B 4 , Rayner M 2

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: [email protected]
  • 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
Carbohydr Polym, 2020 Jul 15;240:116264.
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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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