The physical and oxidative stabilities of Pickering emulsion stabilized by starch particle and small molecular surfactant.

Sunflower oil-in-water Pickering emulsions were fabricated using octenyl succinic anhydride (OSA) modified starch particles and small molecular surfactants (e.g., SDS, CTAB and Tween 20) as stabilizers. Emulsions were characterized for physical stabilities by cream volume, droplet size distribution and microstructure. Oxidative stabilities of the emulsions were investigated by accelerated oxidation tests at 50 °C. Results showed that cream volumes had little difference after 14 days of storage, while the droplet sizes of emulsions stabilized by starch particles and surfactants decreased greatly compared to those only with starch particles (p < 0.05). Droplet microstructure revealed that small molecular surfactants competed with starch particles for the adsorption at interface. The emulsion stabilized by 1.0% OS-starch particle and 1.0% SDS had the lowest peroxide value and acid value. These findings implied that starch particles were compatible with anionic surfactants and could enhance the stabilities and decrease the oxidation rate of Pickering emulsions.

• Publication year

  2020

• Venue

  Food Chemistry

• Publication date

  2020-01-15

• Fields of study

  Medicine, Materials Science, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2019.125391PMID 31466030
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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