Pickering emulsions stabilized by media-milled starch particles

Food Research International

Volumn 105, Issue , 2018, Pages 140-149

  Lu, Xuanxuan ^a   Xiao, Jie ^a,b   Huang, Qingrong ^a  

^a RUTGERS UNIVERSITY   (United States)

^b SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Media milling process; Pickering emulsions; Starch granules

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DROPS; EMULSIFICATION; GRANULATION; IONIC STRENGTH; MILLING (MACHINING); SCANNING ELECTRON MICROSCOPY; X RAY DIFFRACTION;

CRYO-SCANNING ELECTRON MICROSCOPY; MAIZE STARCH GRANULES; MEDIA MILLINGS; PICKERING EMULSIONS; STARCH GRANULES; STRUCTURE AND MORPHOLOGY; SURFACE HYDROPHOBICITY; TEMPERATURE CONDITIONS;

STARCH;

EMULSIFYING AGENT; NANOPARTICLE; STARCH; WATER;

CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; MAIZE; OSMOLARITY; PARTICLE SIZE; PH; SCANNING ELECTRON MICROSCOPY; TEMPERATURE; X RAY DIFFRACTION;

EMULSIFYING AGENTS; EMULSIONS; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MICROSCOPY, ELECTRON, SCANNING; NANOPARTICLES; OSMOLAR CONCENTRATION; PARTICLE SIZE; STARCH; TEMPERATURE; WATER; X-RAY DIFFRACTION; ZEA MAYS;

EID: 85034667785     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.11.006     Document Type: Article

References (54)

1. Ashby, N.P., Binks, B.P., Pickering emulsions stabilised by Laponite clay particles. Physical Chemistry Chemical Physics 2:24 (2000), 5640–5646.
2. Aveyard, R., Binks, B.P., Clint, J.H., Emulsions stabilised solely by colloidal particles. Advances in Colloid and Interface Science 100 (2003), 503–546.
3. Binks, B.P., Particles as surfactants - Similarities and differences. Current Opinion in Colloid & Interface Science 7:1–2 (2002), 21–41.
4. Binks, B.P., Lumsdon, S.O., Pickering emulsions stabilized by monodisperse latex particles: Effects of particle size. Langmuir 17:15 (2001), 4540–4547.
5. Chen, C.J., Shen, Y.C., Yeh, A.I., Physico-chemical characteristics of media-milled corn starch. Journal of Agricultural and Food Chemistry 58:16 (2010), 9083–9091.
6. Chen, H., Ji, A., Qiu, S., Liu, Y., Zhu, Q., Yin, L., Covalent conjugation of bovine serum album and sugar beet pectin through Maillard reaction/laccase catalysis to improve the emulsifying properties. Food Hydrocolloids, 2016, 10.1016/j.foodhyd.2016.12.004.
7. Chen, J.J., Lii, C.Y., Lu, S., Physicochemical and morphological analyses on damaged rice starches. Journal of Food and Drug Analysis 11:4 (2003), 283–289.
8. Chevalier, Y., Bolzinger, M.A., Emulsions stabilized with solid nanoparticles: Pickering emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects 439 (2013), 23–34.
9. Chiang, L.H., Chen, S.H., Yeh, A.I., Preparation of nano/submicrometer yam and its benefits on collagen secretion from skin fibroblast cells. Journal of Agricultural and Food Chemistry 60:50 (2012), 12332–12340.
10. Clark, A.H., Structural and mechanical-properties of biopolymer gels. Food polymers, gels, and colloids, 82, 1991, 322–338.
11. Cooke, D., Gidley, M.J., Loss of crystalline and molecular order during starch gelatinization - Origin of the enthalpic transition. Carbohydrate Research 227 (1992), 103–112.
12. Date, A.A., Patravale, V.B., Current strategies for engineering drug nanoparticles. Current Opinion in Colloid & Interface Science 9:3–4 (2004), 222–235.
13. Devi, A.F., Fibrianto, K., Torley, P.J., Bhandari, B., Physical properties of cryomilled rice starch. Journal of Cereal Science 49:2 (2009), 278–284.
14. Dhital, S., Shrestha, A.K., Flanagan, B.M., Hasjim, J., Gidley, M.J., Cryo-milling of starch granules leads to differential effects on molecular size and conformation. Carbohydrate Polymers 84:3 (2011), 1133–1140.
15. Eskandar, N.G., Simovic, S., Prestidge, C.A., Chemical stability and phase distribution of all-trans-retinol in nanoparticle-coated emulsions. International Journal of Pharmaceutics 376:1–2 (2009), 186–194.
16. Friberg, S.E., Foams from non-aqueous systems. Current Opinion in Colloid & Interface Science 15:5 (2010), 359–364.
17. Gao, M.W., Forssberg, E., Prediction of product size distributions for a stirred ball mill. Powder Technology 84:2 (1995), 101–106.
18. He, M.Z., Wang, Y.M., Forssberg, E., Parameter effects on wet ultrafine grinding of limestone through slurry rheology in a stirred media mill. Powder Technology 161:1 (2006), 10–21.
19. Huang, Z.Q., Lu, J.P., Li, X.H., Tong, Z.F., Effect of mechanical activation on physico-chemical properties and structure of cassava starch. Carbohydrate Polymers 68:1 (2007), 128–135.
20. Huang, Z.Q., Xie, X.L., Chen, Y., Lu, J.P., Tong, Z.F., Ball-milling treatment effect on physicochemical properties and features for cassava and maize starches. Comptes Rendus Chimie 11:1–2 (2008), 73–79.
21. Kargar, M., Fayazmanesh, K., Alavi, M., Spyropoulos, F., Norton, I.T., Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions. Journal of Colloid and Interface Science 366:1 (2012), 209–215.
22. Kuo, H.Y., Chen, S.H., Yeh, A.I., Preparation and physicochemical properties of whole-bean soymilk. Journal of Agricultural and Food Chemistry 62:3 (2014), 742–749.
23. Le Corre, D., Bras, J., Dufresne, A., Starch nanoparticles: A review. Biomacromolecules 11:5 (2010), 1139–1153.
24. Lee, M.N., Chan, H.K., Mohraz, A., Characteristics of Pickering emulsion gels formed by droplet bridging. Langmuir 28:6 (2012), 3085–3091.
25. Li, C., Li, Y., Sun, P., Yang, C., Pickering emulsions stabilized by native starch granules. Colloids and Surfaces A: Physicochemical and Engineering Aspects 431 (2013), 142–149.
26. Li, C., Li, Y., Sun, P., Yang, C., Starch nanocrystals as particle stabilisers of oil-in-water emulsions. Journal of the Science of Food and Agriculture 94:9 (2014), 1802–1807.
27. Li, C., Sun, P., Yang, C., Emulsion stabilized by starch nanocrystals. Starch-Starke 64:6 (2012), 497–502.
28. Liimatainen, H., Sirvio, J., Haapala, A., Hormi, O., Niinimaki, J., Characterization of highly accessible cellulose microfibers generated by wet stirred media milling. Carbohydrate Polymers 83:4 (2011), 2005–2010.
29. Liu, Y., Qiu, S., Li, J., Chen, H., Tatsumi, E., Yadav, M., Yin, L., Peroxidase-mediated conjugation of corn fiber gum and bovine serum albumin to improve emulsifying properties. Carbohydrate Polymers 118:15 (2015), 70–78.
30. Merisko-Liversidge, E., Liversidge, G.G., Cooper, E.R., Nanosizing: A formulation approach for poorly-water-soluble compounds. European Journal of Pharmaceutical Sciences 18:2 (2003), 113–120.
31. Patel, C.M., Chakraborty, M., Murthy, Z.V.P., Fast and scalable preparation of starch nanoparticles by stirred media milling. Advanced Powder Technology 27:4 (2016), 1287–1294.
32. Rayner, M., Marku, D., Eriksson, M., Sjöö, M., Dejmek, P., Wahlgren, M., Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids and Surfaces A: Physicochemical and Engineering Aspects 458:20 (2014), 48–62.
33. Rayner, M., Timgren, A., Sjoo, M., Dejmek, P., Quinoa starch granules: A candidate for stabilising food-grade Pickering emulsions. Journal of the Science of Food and Agriculture 92:9 (2012), 1841–1847.
34. Ren, G.Y., Li, D., Wang, L.J., Ozkan, N., Mao, Z.H., Morphological properties and thermoanalysis of micronized cassava starch. Carbohydrate Polymers 79:1 (2010), 101–105.
35. Rosalina, I., Bhattacharya, M., Dynamic rheological measurements and analysis of starch gels. Carbohydrate Polymers 48:2 (2002), 191–202.
36. Sanguanpong, V., Chotineeranat, S., Piyachomkwan, K., Oates, C.G., Chinachoti, P., Sriroth, K., Preparation and structural properties of small-particle cassava starch. Journal of the Science of Food and Agriculture 83:8 (2003), 760–768.
37. Seguchi, M., Oil-binding ability of heat-treated wheat-starch. Cereal Chemistry 61:3 (1984), 248–250.
38. Shao, Y., Tang, C., Gel-like pea protein Pickering emulsions at pH 3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene. Food Research International 79 (2016), 64–72.
39. Stenger, F., Mende, S., Schwedes, J., Peukert, W., Nanomilling in stirred media mills. Chemical Engineering Science 60:16 (2005), 4557–4565.
40. Tamaki, S., Hisamatsu, M., Teranishi, K., Adachi, T., Yamada, T., Structural change of maize starch granules by ball-mill treatment. Starch-Starke 50:8 (1998), 342–348.
41. Tan, K.Y., Gautrot, J.E., Huck, W.T.S., Formation of Pickering emulsions using ion-specific responsive colloids. Langmuir 27:4 (2011), 1251–1259.
42. Tan, Y., Xu, K., Liu, C., Li, Y., Lu, C., Wang, P., Fabrication of starch-based nanospheres to stabilize pickering emulsion. Carbohydrate Polymers 88:4 (2012), 1358–1363.
43. Tcholakova, S., Denkov, N.D., Lips, A., Comparison of solid particles, globular proteins and surfactants as emulsifiers. Physical Chemistry Chemical Physics 10:12 (2008), 1608–1627.
44. Tzoumaki, M.V., Moschakis, T., Kiosseoglou, V., Biliaderis, C.G., Oil-in-water emulsions stabilized by chitin nanocrystal particles. Food Hydrocolloids 25:6 (2011), 1521–1529.
45. Wege, H.A., Kim, S., Paunov, V.N., Zhong, Q.X., Velev, O.D., Long-term stabilization of foams and emulsions with in-situ formed microparticles from hydrophobic cellulose. Langmuir 24:17 (2008), 9245–9253.
46. Wilhelm, K.P., Cua, A.B., Wolff, H.H., Maibach, H.I., Surfactant-induced stratum-corneum hydration in-vivo - Prediction of the irritation potential of anionic surfactants. Journal of Investigative Dermatology 101:3 (1993), 310–315.
47. Xiao, J., Li, C., Huang, Q., Kafirin nanoparticle-stabilized Pickering emulsions as oral delivery vehicles: Physicochemical stability and in vitro digestion profile. Journal of Agricultural and Food Chemistry 63:47 (2015), 10263–10270.
48. Xiao, J., Li, Y.Q., Huang, Q.R., Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends. Trends in Food Science & Technology 55 (2016), 48–60.
49. Xiao, J., Wang, X.A., Gonzalez, A.J.P., Huang, Q.R., Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior. Food Hydrocolloids 54 (2016), 30–39.
50. Yeh, A.I., Huang, Y.C., Chen, S.H., Effect of particle size on the rate of enzymatic hydrolysis of cellulose. Carbohydrate Polymers 79:1 (2010), 192–199.
51. Yusoff, A., Murray, B.S., Modified starch granules as particle-stabilizers of oil-in-water emulsions. Food Hydrocolloids 25:1 (2011), 42–55.
52. Zhang, W., Zhang, J., Xia, W., The preparation of chitosan nanoparticles by wet media milling. International Journal of Food Science and Technology 47:11 (2012), 2266–2272.
53. Zhu, K., Huang, S., Peng, W., Qian, H., Zhou, H., Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International 43:4 (2010), 943–948.
54. Zoppe, J.O., Venditti, R.A., Rojas, O.J., Pickering emulsions stabilized by cellulose nanocrystals grafted with thermo-responsive polymer brushes. Journal of Colloid and Interface Science 369:1 (2012), 202–209.