Pickering emulsifiers based on enzymatically modified quinoa starches: Preparation, microstructures, hydrophilic...

Area of Science:

• Food Science
• Colloid and Surface Chemistry
• Biomaterials Science

Background:

• Quinoa starch is explored as a novel Pickering emulsifier.
• Enzymatic modification is employed to alter starch properties.
• Understanding structure-property relationships is key for optimizing emulsifier performance.

Purpose of the Study:

• To develop enzymatically modified (EM) quinoa starch as a Pickering emulsifier.
• To investigate the relationship between structural characteristics, hydrophilicity, and emulsifying properties of EM quinoa starches.
• To evaluate the efficacy of EM quinoa starch in stabilizing emulsions.

Main Methods:

• Enzymatic hydrolysis of quinoa starch for varying durations (0-9 hours).
• Characterization of EM quinoa starch including morphology, crystallinity, particle size, and contact angle.
• Evaluation of emulsifying properties, including emulsion index (EI) and oil droplet size.
• Assessment of emulsifying capacity at different oil volume fractions (20% and 50%).

Main Results:

• Particle size of EM quinoa starch decreased with increased hydrolysis time.
• Contact angle and starch fragmentation increased with hydrolysis time.
• Emulsion index (EI) increased, and oil droplet size decreased with EM quinoa starch.
• Optimal emulsifying properties were observed for EM-9, correlating with smallest particle size and contact angle near 90°.
• EM quinoa starch demonstrated higher emulsifying capacity at 50% oil fraction compared to 20%.

Conclusions:

• Enzymatically modified quinoa starch functions effectively as a Pickering emulsifier.
• Hydrolysis time significantly influences the structural and emulsifying properties of quinoa starch.
• EM quinoa starch exhibits potential for use in high-oil food products, such as salad dressings.