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Pickering emulsions stabilized by media-milled starch particles
Xuanxuan Lu1, Jie Xiao2, Qingrong Huang1
1Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA.
Food Research International (Ottawa, Ont.)
|February 14, 2018
Summary
Media milling modifies maize starch, creating stable Pickering emulsions for food ingredient delivery. This green method offers a novel approach to food stabilization and encapsulation.
Area of Science:
- Food Science
- Materials Science
- Colloid and Surface Chemistry
Background:
- Maize starch is a common food ingredient.
- Developing stable food-grade emulsions is crucial for delivering active ingredients.
- Green processing methods are increasingly sought after in the food industry.
Purpose of the Study:
- To develop a novel, solvent-free method for modifying maize starch.
- To utilize modified maize starch as a stabilizer for Pickering emulsions.
- To investigate the impact of milling parameters on emulsion properties and stability.
Main Methods:
- Media-milling of maize starch granules to alter structure and morphology.
- Differential scanning calorimetry (DSC) and X-ray diffraction (XRD) for structural analysis.
- Contact angle measurements for surface hydrophobicity.
- Formation and characterization of Pickering emulsions at various starch concentrations.
- Cryo-scanning electron microscopy (Cryo-SEM) for interface analysis.
Main Results:
- Media milling significantly reduced starch granule size and damaged crystalline structure.
- Milled starch effectively stabilized Pickering emulsions with droplet sizes from 10μm to 900μm.
- Emulsion droplet size was dependent on milling time and starch concentration.
- Milled starch particles (approx. 100nm) were observed at emulsion interfaces.
- Most emulsions showed excellent long-term stability (6 months) and stability across various pH, ionic strength, and temperature conditions.
Conclusions:
- A green, solvent-free media-milling process can effectively modify maize starch for emulsion stabilization.
- The resulting Pickering emulsions are stable and suitable for delivering active food ingredients.
- This approach offers a sustainable alternative for food-grade emulsion production.
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