Starch based Pickering emulsions: Fabrication, properties, and applications

By F. Zhu. Trends in Food Science & Technology, 2019

328 citations recorded by the source corpus.

Abstract Background Pickering emulsions are stabilized by solid particles. Among the particles as emulsifiers, starch based particles have gained research focus. Starch is GRAS, non-allergenic, cheap, and abundant. Products of starch based Pickering emulsions are seen to be more “natural”. However, the information regarding starch based Pickering emulsions is scattered. Scope and approach This review summarizes the recent advances in starch modifications for Pickering emulsion fabrication. Physicochemical properties of starch based Pickering emulsions, including droplet size, in vitro digestibility, rheological properties, storage and process stability, and microstructure are described. Different applications of starch based Pickering emulsions are presented. Research gaps on Pickering emulsions are suggested. Key findings and conclusions Native starch granules are modified to become efficient emulsifiers in Pickering emulsions. The starch modifications include octenyl succinic anhydride (OSA)-modification, hydrolysis, milling, non-solvent precipitation, ultrasound and high pressure treatments. The resulting Pickering emulsions have a droplet size of ∼1–100 μm which depends on emulsion composition, starch type, pH, and ionic strength. Different applications of the Pickering emulsions include Pickering emulsion polymerization, encapsulation of bioactive components for functional food systems, and formulation of emulsion-type products such as mayonnaise. It can be concluded that starch based Pickering emulsions have potential to be used in various food applications with improved functionalities.

Subfields: Food Science, Materials Chemistry

View Paper: https://www.semanticscholar.org/paper/5ff9b20c1e45af3a4f4b5f3a4d2725befb8fb0b7

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Citations in the corpus

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation (2021, methodology): “Therefore, different methods have been reported for producing starch nanoparticles and nanocrystals: acid hydrolysis, high pressure homogenisation, ultrasonication, reactive extrusion, γ-irradiation, steam jet cooking, nanoprecipitation, enzymatic debranching and recrystallisation, polyelectrolyte c”
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review (2020, background): “Similar to cellulosic particles, starch granules have been widely investigated as O/W emulsion stabilizers (Marku, Wahlgren, Rayner, Sjöö, & Timgren, 2012; Timgren, Rayner, Sjöö, & Dejmek, 2011; Zhu, 2019) due to their inherent hydrophilic nature.”