Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size

Food Chemistry

Volumn 234, Issue , 2017, Pages 339-347

  Ge, Shengju ^a   Xiong, Liu ^a   Li, Man ^a   Liu, Jing ^a   Yang, Jie ^a   Chang, Ranran ^a   Liang, Caifeng ^a   Sun, Qingjie ^a  

^a QINGDAO AGRICULTURAL UNIVERSITY   (China)

Author keywords

Contact angle; Emulsions; Nanoparticle; Rheology; Stability; Temperature

Indexed keywords

CONFOCAL MICROSCOPY; CONTACT ANGLE; CONVERGENCE OF NUMERICAL METHODS; ELASTICITY; EMULSIFICATION; EMULSIONS; PARTICLE SIZE; RHEOLOGY; STARCH; TEMPERATURE;

CONFOCAL LASER SCANNING MICROSCOPY; OIL DROPLETS; PICKERING EMULSIONS; RHEOLOGY MEASUREMENT; STABLE CHARACTERISTICS; STARCH NANOPARTICLES; SWEET POTATO; WAXY CORN STARCH;

NANOPARTICLES;

NANOPARTICLE; STABILIZING AGENT; STARCH; EMULSIFYING AGENT; EMULSION;

ARTICLE; CONFOCAL LASER SCANNING MICROSCOPY; CONFOCAL MICROSCOPY; EMULSION; FLOW KINETICS; MAIZE; MICROSCOPY; MOLECULAR STABILITY; PARTICLE SIZE; PHOTOGRAPHY; SWEET POTATO; TAPIOCA; CHEMISTRY;

EMULSIFYING AGENTS; EMULSIONS; NANOPARTICLES; PARTICLE SIZE; STARCH;

EID: 85019051319     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.04.150     Document Type: Article

References (38)

1. Berton-Carabin, C.C., Schroen, K., Pickering emulsions for food applications: Background, trends, and challenges. Annual Review of Food Science and Technology 6 (2015), 263–297.
2. Binks, B.P., Rocher, A., Effects of temperature on water-in-oil emulsions stabilized, solely by wax microparticles. Journal of Colloid & Interface Science 335 (2009), 94–104.
3. Chen, J., Vogel, R., Werner, S., Heinrich, G., Clausse, D., Dutschk, V., Influence of the particle type on the rheological behavior of Pickering emulsions. Colloids & Surfaces A Physicochemical & Engineering Aspects 382 (2011), 238–245.
4. Chevalier, Y., Bolzinger, M.A., Emulsions stabilized with solid nanoparticles: Pickering emulsions. Colloids and Surfaces A-Physicochemical and Engineering Aspects 439 (2013), 23–34.
5. Chin, S.F., Azman, A., Pang, S.C., Size controlled synthesis of starch nanoparticles by a microemulsion method. Journal of Nanomaterials 2014 (2014), 1–7.
6. Choi, J.S., Cao, J.F., Naeem, M., Noh, J., Hasan, N., Choi, H.K., Yoo, J.W., Size-controlled biodegradable nanoparticles: Preparation and size-dependent cellular uptake and tumor cell growth inhibition. Colloids & Surfaces B Biointerfaces 122 (2014), 545–551.
7. Dickinson, E., Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends in Food Science & Technology 24 (2012), 4–12.
8. Dokić, L., Krstonošić, V., Nikolić, I., Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch. Food Hydrocolloid 29 (2012), 185–192.
9. Fujii, S., Cai, Y., Weaver, J.V.M., Armes, S.P., Syntheses of shell cross-linked micelles using acidic ABC triblock copolymers and their application as PH-responsive particulate emulsifiers. Journal of the American Chemical Society 127 (2005), 7304–7305.
10. Gao, Q.X., Wang, C.Y., Liu, H.X., Wang, C.H., Liu, X.X., Tong, Z., Suspension polymerization based on inverse Pickering emulsion droplets for thermoesensitive hybrid microcapsules with tunable supracolloidal structures. Polymer 50 (2009), 2587–2594.
11. Ho, K.W., Ooi, C.W., Mwangi, W.W., Leong, W.F., Tey, B.T., Chan, E.S., Comparison of self-aggregated chitosan particles prepared with and without ultrasonication pretreatment as Pickering emulsifier. Food Hydrocolloid 52 (2016), 827–837.
12. Jia, X.J., Xu, R.R., Shen, W., Xie, M.X., Abid, M., Jabbar, S.,.. Wu, T., Stabilizing oil-in-water emulsion with amorphous cellulose. Food Hydrocolloid 43 (2015), 275–282.
13. Jiang, J., Zhu, B., Liu, Y.F., Xiong, Y.L., Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions. Journal of Agricultural & Food Chemistry 62 (2014), 1683–1691.
14. Li, C., Li, Y.X., Sun, P.D., Yang, C., Pickering emulsions stabilized by native starch granules. Colloids & Surfaces A Physicochemical & Engineering Aspects 431 (2013), 142–149.
15. Li, C., Sun, P., Yang, C., Emulsion stabilized by starch nanocrystals. Starch-Starke 64:6 (2012), 497–502.
16. Liang, H.N., Tang, C.H., Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0. LWT-Food Science and Technology 58 (2014), 463–469.
17. Liu, R., Xu, C., Cong, X., Wu, T., Song, Y., Zhang, M., Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios. Food Chemistry 221 (2017), 2010–2017.
18. Liu, Y., Zhao, G., Ren, J., Zhao, M., Yang, B., Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate. Innovative Food Science & Emerging Technologies 12 (2011), 375–380.
19. Luo, Z.J., Murray, B.S., Ross, A.L., Povey, M.J.W., Morgan, M.R.A., Day, A.J., Effects of pH on the ability of flavonoids to act as Pickering emulsion stabilizers. Colloids and Surfaces B-Biointerfaces 92 (2012), 84–90.
20. Marku, D., Wahlgren, M., Rayner, M., Sjöö, M., Timgren, A., Characterization of starch Pickering emulsions for potential applications in topical formulations. International Journal of Pharmaceutics 428 (2012), 1–7.
21. Norton, J.E., Norton, I.T., Designer colloids-towards healthy everyday foods. Soft Matter 6 (2010), 3735–3742.
22. Qin, Y., Liu, C.Z., Jiang, S.S., Xiong, L., Sun, Q.J., Characterization of starch nanoparticles prepared by nanoprecipitation: Influence of amylose content and starch type. Industrial Crops & Products 87 (2016), 182–190.
23. Rayner, M., Marku, D., Eriksson, M., Sjööa, M., Dejmek, P., Wahlgren, M., Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids & Surfaces A Physicochemical & Engineering Aspects 458 (2014), 48–62.
24. Rayner, M., Sjöö, M., Timgren, A., Dejmek, P., Quinoa starch granules as stabilizing particles for production of Pickering emulsions. Faraday Discussions 158 (2012), 139–155.
25. Rousseau, D., Trends in structuring edible emulsions with Pickering fat crystals. Current Opinion in Colloid & Interface Science 18 (2013), 283–291.
26. Saari, H., Heravifar, K., Rayner, M., Wahlgren, M., Sjöö, M.E., Preparation and characterization of starch particles for use in pickering emulsions. Cereal Chemistry 93:2 (2015), 795–802.
27. Sjöö, M., Emek, S.C., Hall, T., Rayner, M., Wahlgren, M., Barrier properties of heat treated starch Pickering emulsions. Journal of Colloid & Interface Science 450 (2015), 182–188.
28. Song, X.Y., Pei, Y.Q., Qiao, M.W., Ma, F.L., Ren, H.T., Zhao, Q.Z., Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles. Food Hydrocolloid 45 (2015), 256–263.
29. Sun, Q.J., Li, G.H., Dai, L., Ji, N., Xiong, L., Green preparation and characterization of waxy maize starch nanoparticles through enzymolysis and recrystallization. Food Chemistry 162 (2014), 223–228.
30. Tan, Y., Xu, K., Liu, C., Li, Y., Lu, C., Wang, P., Fabrication of starch-based nanospheres to stabilize pickering emulsion. Carbohydrate Polymers 88 (2012), 1358–1363.
31. Timgren, A., Rayner, M., Sjöö, M., Dejmek, P., Starch particles for food based Pickering emulsions. Procedia Food Science 1 (2011), 95–103.
32. Tzoumaki, M.V., Moschakis, T., Kiosseoglou, V., Biliaderis, C.G., Oil-in-water emulsions stabilized by chitin nanocrystal particles. Food Hydrocolloid 25 (2011), 1521–1529.
33. Wang, L.J., Hu, Y.Q., Yin, S.W., Yang, X.Q., Lai, F.R., Wang, S.Q., Fabrication and characterization of antioxidant pickering emulsions stabilized by zein/chitosan complex particles (ZCPs). Journal of Agricultural & Food Chemistry 63 (2015), 2514–2524.
34. Wen, C., Yuan, Q., Liang, H., Vriesekoop, F., Preparation and stabilization of d-limonene Pickering emulsions by cellulose nanocrystals. Carbohydrate Polymers 112 (2014), 695–700.
35. Xiao, J., Wang, X.A., Gonzalez, A.J.P., Huang, Q.R., Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior. Food Hydrocolloid 54 (2016), 30–39.
36. Yang, Y., Marshall-Breton, C., Leser, M.E., Sher, A.A., Mcclements, D.J., Fabrication of ultrafine edible emulsions: Comparison of high-energy and low-energy homogenization methods. Food Hydrocolloid 29 (2012), 398–406.
37. Yusoff, A., Murray, B.S., Modified starch granules as particle stabilizers of oil-in-water emulsions. Food Hydrocolloid 25 (2011), 42–55.
38. Zou, Y., Guo, J., Yin, S.W., Wang, J.M., Yang, X.Q., Pickering emulsion gels prepared by hydrogen-bonded zein/tannic acid complex colloidal particles. Journal of Agricultural & Food Chemistry 63 (2015), 7405–7414.