title: Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability.
abstract: Banana starch was esterified with octenylsuccinic anhydride (OSA) at different degree substitution (DS) and used to stabilize emulsions. Morphology, emulsion stability, emulsification index, rheological properties and particle size distribution of the emulsions were tested. Emulsions dyed with Solvent Red 26 showed affinity for the oil phase. Backscattering light showed three regions in the emulsion where the emulsified region was present. Starch concentration had higher effect in the emulsification index (EI) than the DS used in the study because similar values were found with OSA-banana and native starches. However, OSA-banana presented greater stability of the emulsified region. Rheological tests in emulsions with OSA-banana showed G'>G" values and low dependence of G' with the frequency, indicating a dominant elastic response to shear. When emulsions were prepared under high-pressure conditions, the emulsions with OSA-banana starch with different DS showed a bimodal distribution of particle size. The emulsion with OSA-banana starch and the low DS showed similar mean droplet diameter than its native counterpart. In contrast, the highest DS led to the highest mean droplet diameter. It is concluded that OSA-banana starch with DS can be used to stabilize specific emulsion types.
authors.affiliation: Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico. Electronic address: labellop@ipn.mx.
authors.forename: Luis A
authors.initials: LA
authors.lastname: Bello-Pérez
authors.affiliation: Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
authors.forename: Christopher A
authors.initials: CA
authors.lastname: Bello-Flores
authors.affiliation: Instituto Politécnico Nacional, CEPROBI, Yautepec, Morelos, Mexico.
authors.forename: María del Carmen
authors.initials: Mdel C
authors.lastname: Nuñez-Santiago
authors.affiliation: Department of Food Science, Purdue University, West Lafayette, IN 47907, United States; Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907, United States.
authors.forename: Claudia P
authors.initials: CP
authors.lastname: Coronel-Aguilera
authors.affiliation: Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, México D.F. 09340, Mexico.
authors.forename: J
authors.initials: J
authors.lastname: Alvarez-Ramirez
mesh_terms: D004655:Emulsions / Q000737:chemistry*; D004951:Esterification; D028521:Musa / Q000737:chemistry*; D010316:Particle Size; D012212:Rheology; D013213:Starch / Q000737:chemistry*; D013387:Succinic Anhydrides / Q000737:chemistry*
chemical_list: D004655:Emulsions; D013387:Succinic Anhydrides; C031801:succinic anhydride; D013213:Starch
keywords: Backscattering; Emulsion; Esterified starch; Rheology