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Nanostarch: Preparation, Modification, and Application in Pickering Emulsions.
Hao Lu1,2, Yaoqi Tian1,2
1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
Journal of Agricultural and Food Chemistry
|June 18, 2021
Summary
Nanostarch, a food-grade stabilizer, shows promise for creating stable Pickering emulsions due to its eco-friendly properties. Modifications enhance its emulsifying ability, impacting emulsion stability.
Area of Science:
- Food science and material science
- Focus on food-grade Pickering emulsion stabilizers
Background:
- Nanostarch offers biodegradability, nontoxicity, small size, and large surface area, making it attractive for food applications.
- Pickering emulsions are stabilized by solid particles, with nanostarch emerging as a key material.
Purpose of the Study:
- To review the preparation, modification, and application of nanostarch in Pickering emulsions.
- To highlight nanostarch's potential as a food-grade Pickering emulsion stabilizer.
Main Methods:
- Preparation methods include acid hydrolysis, nanoprecipitation, ultrasonication, ball milling, and cross-linking.
- Modification techniques focus on improving nanostarch's hydrophobic properties.
Main Results:
- Hydrophobic modification significantly enhances nanostarch's emulsifying ability.
- Factors like hydrophobicity, charge, size, and content of nanostarch influence emulsion stability.
Conclusions:
- Nanostarch is a promising stabilizer for food-grade Pickering emulsions.
- Future research should focus on efficient, eco-friendly preparation and controlled hydrophobicity, alongside studying emulsion digestibility and storage stability.
