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Starch granule stabilized Pickering emulsions: an 8-year stability study.

Ali Marefati¹, Marilyn Rayner¹

¹Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden.

Journal of the Science of Food and Agriculture

|January 25, 2020

Summary

Quinoa starch Pickering emulsions demonstrate exceptional eight-year stability without coalescence. Higher starch concentrations yielded smaller droplet sizes, indicating potential for long-term food formulations.

Keywords:

OSA modified Pickering emulsions quinoa starch granules storage stability

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Area of Science:

Colloid and Surface Science
Food Science and Technology
Materials Science

Background:

Pickering emulsions offer superior stability against coalescence compared to conventional emulsions.
This study investigates the long-term (eight-year) stability of oil-in-water Pickering emulsions.
Emulsions were stabilized using quinoa starch granules modified with octenyl succinic anhydride (OSA).

Purpose of the Study:

To evaluate the eight-year storage stability of OSA-modified quinoa starch Pickering emulsions.
To determine the effect of starch concentration on emulsion properties and stability.
To assess the suitability of these emulsions for applications requiring prolonged storage.

Main Methods:

Oil-in-water Pickering emulsions were prepared using a high-pressure homogenizer.
Two starch concentrations (200 and 600 mg/mL oil) were tested at an oil fraction of 0.1.
Emulsions were stored at 6°C and analyzed for particle size over eight years; microscopy was used at the end.

Main Results:

The starch-stabilized Pickering emulsions exhibited remarkable stability over eight years, with no signs of coalescence.
Increased starch concentration led to a reduction in droplet size.
Droplet sizes decreased over time due to the dissociation of aggregated droplet networks, releasing entrapped starch.

Conclusions:

Pickering emulsions stabilized by OSA-modified quinoa starch granules demonstrate excellent long-term stability.
These emulsions are suitable for practical applications requiring highly stable formulations.
The findings support the use of modified quinoa starch as an effective stabilizer for emulsions.