Preparation and characterization of starch particles for use in pickering emulsions

Cereal Chemistry

Volumn 93, Issue 2, 2016, Pages 116-124

  Saari, Hisfazilah ^a   Heravifar, Katayoun ^a   Rayner, Marilyn ^a   Wahlgren, Marie ^a   Sjöö, Malin ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; HYDROLYSIS;

ACID HYDROLYSIS; DROPLETS SIZES; EMULSION DROPLETS; OCTENYL SUCCINIC ANHYDRIDE; PARTICLE-STABILIZED EMULSIONS; PICKERING EMULSIONS; PROPERTY; SMALL PARTICLES; STARCH GRANULES; STOKES LAW;

STARCH;

EID: 84962473545     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-05-15-0107-R     Document Type: Article

References (32)

1. Angellier, H., Choisnard, L., Molina-Boisseau, S., Ozil, P., and Dufresne, A. 2004. Optimization of the preparation of aqueous suspensions of waxy maize starch nanocrystals using a response surface methodology. Biomacromolecules 5:1545-1551.
2. Battista, O. A. 1975. Microcrystal Polymer Science. McGraw-Hill: New York, NY.
3. Bromley, E. H., and Hopkinson, I. 2002. Confocal microscopy of a dense particle system. J. Colloid Interface Sci. 245:75-80.
4. Chin, S. F., Pang, S. C., and Tay, S. H. 2011. Size controlled synthesis of starch nanoparticles by a simple nanoprecipitation method. Carbohydr. Polym. 86:1817-1819.
5. Dhital, S., Shrestha, A. K., and Gidley, M. J. 2010. Relationship between granule size and in vitro digestibility of maize and potato starches. Carbohydr. Polym. 82:480-488.
6. Dickinson, E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23:1473-1482.
7. Dickinson, E. 2010. Food emulsions and foams: Stabilization by particles. Curr. Opin. Colloid Interface Sci. 15:40-49.
8. French, D. 1973. Chemical and physical properties of starch. J. Anim. Sci. 37:1048-1061.
9. Hall, D. M., and Sayre, J. G. 1970. A scanning electron-microscope study of starches: Part II: Cereal starches. Text. Res. J. 40:256-266.
10. Hall, D. M., and Sayre, J. G. 1971. A scanning electron-microscope study of starches: Part III: Miscellaneous starches. Text. Res. J. 41:880-894.
11. Hornig, S., Heinze, T., Becer, C. R., and Schubert, U. S. 2009. Synthetic polymeric nanoparticles by nanoprecipitation. J. Mater. Chem. 19:3838-3840.
12. Jane, J.-L., Kasemsuwan, T., Leas, S., Zobel, H., and Robyt, J. F. 1994. Anthology of starch granule morphology by scanning electron microscopy. Starch/Stärke 46:121-129.
13. Jane, J. L., and Shen, J. J. 1993. Internal structure of the potato starch granule revealed by chemical gelatinization. Carbohydr. Res. 247: 279-290.
14. Lindeboom, N., Chang, P. R., and Tyler, R. T. 2004. Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: A review. Starch/Stärke 56:89-99.
15. Pérez, S., and Bertoft, E. 2010. The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review. Starch/Stärke 62:389-420.
16. Pickering, S. U. 1907. Emulsions. J. Chem. Soc. Trans. 91:2001-2021.
17. Putaux, J. L., Molina-Boisseau, S., Momaur, T., and Dufresne, A. 2003. Platelet nanocrystals resulting from the disruption of waxy maize starch granules by acid hydrolysis. Biomacromolecules 4:1198-1202.
18. Ramsden, W. 1903. Separation of solids in the surface-layers of solutions and "suspensions" (Observations on surface-membranes, bubbles, emulsions, and mechanical coagulation).-Preliminary account. Proc. R. Soc. London 72:156-164.
19. Rayner, M., Marku, D., Eriksson, M., Sjöö, M., Dejmek, P., and Wahlgren, M. 2014. Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids Surf. A Physicochem. Eng. Asp. 458:48-62.
20. Rayner, M., Sjoo, M., Timgren, A., and Dejmek, P. 2012a. Quinoa starch granules as stabilizing particles for production of Pickering emulsions. Faraday Discuss. 158:139-155.
21. Rayner, M., Timgren, A., Sjöö, M., and Dejmek, P. 2012b. Quinoa starch granules: A candidate for stabilising food-grade Pickering emulsions. J. Sci. Food Agric. 92:1841-1847.
22. Song, S., Wang, C., Pan, Z., and Wang, X. 2008. Preparation and characterization of amphiphilic starch nanocrystals. J. Appl. Polym. Sci. 107:418-422.
23. Stevenson, D. G., Biswas, A., Jane, J. L., and Inglett, G. E. 2007. Changes in structure and properties of starch of four botanical sources dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride. Carbohydr. Polym. 67:21-31.
24. Syahariza, Z. A., Li, E., and Hasjim, J. 2010. Extraction and dissolution of starch from rice and sorghum grains for accurate structural analysis. Carbohydr. Polym. 82:14-20.
25. Tan, Y., Xu, K., Liu, C., Li, Y. L., Lua, C. G., and Wang, P. X. 2012. Fabrication of starch-based nanospheres to stabilize Pickering emulsion. Carbohydr. Polym. 88:1358-1363.
26. Tcholakova, S., Denkov, N. D., and Lips, A. 2008. Comparison of solid particles, globular proteins and surfactants as emulsifiers. Phys. Chem. Chem. Phys. 10:1608-1627.
27. Timgren, A., Rayner, M., Dejmek, P., Marku, D., and Sjöö, M. 2013. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. Food Sci. Nutr. 1: 157-171.
28. Timgren, A., Rayner, M., Sjöö, M., and Dejmek, P. 2011. Starch particles for food based Pickering emulsions. Procedia Food Sci. 1:95-103.
29. Vasanthan, T., and Bhatty, R. 1996. Physicochemical properties of smalland large-granule starches of waxy, regular, and high- A mylose barleys. Cereal Chem. 73:199-207.
30. Wahlgren, M., Engblom, J., Sjöö, M., and Rayner, M. 2014. The use of micro- and nanoparticles in the stabilisation of Pickering-type emulsions for topical delivery. Curr. Pharm. Biotechnol. 14:1222-1234.
31. Wang, Y. J., Kuo, M. I., Wang, L. F., and Patindol, J. 2007. Chemical composition and structure of granule periphery and envelope remnant of rice starches as revealed by chemical surface gelatinization. Starch/Stärke 59:445-453.
32. Yusoff, A., and Murray, B. S. 2011. Modified starch granules as particlestabilizers of oil-in-water emulsions. Food Hydrocolloids 25:42-55.