Amorphous cassava starch/spirulina protein mixtures stabilized Pickering emulsions: Preparation and stability

This study explored stabilized emulsions using cassava starch (CS) and spirulina protein (SP) mixtures, targeting microbial proteins as potential replacements for animal proteins in food stability applications. The final viscosity and enthalpy change of the CS/SP mixtures decreased from 3.78 to 1.58 Pa·s and from 11 to 6.2 J/g with increased SP content (from 0 % to 40 %). Hydrophobic interactions were predominant in mixtures. Optimal emulsion stability was achieved with 70 % oil fraction and 40 % SP content, where adjustments in CS/SP ratio enhanced the robustness of cross-linked network. Thermal treatment, pH, and ionic strength differently affect emulsion storage stability for 42 days, with optimal performance at 70 °C, pH 3, and 50 mM NaCl. Synergistic stabilization of CS and SP was achieved through interfacial structures providing steric barriers and electrostatic repulsion, preventing droplet coalescence. This research highlights the potential of emulsions as nutrient delivery systems with high resilience against environmental stresses.