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Facile Preparation of Internally Self-assembled Lipid Particles Stabilized by Carbon Nanotubes

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Pickering emulsion stabilized by composite-modified waxy corn starch particles.

Xiaoyan Song¹, Hui Gong¹, Wei Zhu²

¹College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.

International Journal of Biological Macromolecules

|February 17, 2022

Summary

Modified waxy corn starch particles offer enhanced digestibility and stability for Pickering emulsions. This edible stabilizer shows promise for food applications, improving emulsion longevity and properties.

Keywords:

Composite-modified starch Dry heating Octenylsuccination Pickering emulsion

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Area of Science:

Food Science
Materials Science
Colloid and Surface Chemistry

Background:

Starch-based Pickering stabilizers are gaining interest for food applications.
Raw starch particles exhibit low digestibility, limiting their use.
Modification of starch is necessary to improve its functionality.

Purpose of the Study:

To develop a more digestible and stable Pickering stabilizer from waxy corn starch.
To investigate the effect of octenyl succinic anhydride modification and dry heating on starch properties.
To evaluate the performance of composite-modified starch particles in stabilizing Pickering emulsions.

Main Methods:

Waxy corn starch was modified with octenyl succinic anhydride.
Modified starches underwent dry heating at 180°C for 20-60 min.
Pickering emulsions were fabricated using composite-modified starch particles and their stability, rheology, and microstructure were analyzed.

Main Results:

Composite-modified starches retained granule structure with reduced gelatinization temperature and enthalpy.
Modified starches showed increased in vitro digestibility and decreased relative crystallinity.
Pickering emulsions exhibited long-term stability (up to 300 days) and pseudoplastic behavior.

Conclusions:

Composite-modified starch particles, along with starch macromolecules, collectively stabilize Pickering emulsions.
The developed edible Pickering stabilizer offers a new strategy for food emulsion design.
Optimized heat treatment enhances starch digestibility and emulsion stabilization properties.