title: Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles.
abstract: The aim of present study was to study the medium-chain triacylglycerol-in-water (O/W) Pickering emulsion stabilized using different modified starch-based nanoparticles (octenylsuccinylation treated soluble starch nanoparticle, OSA-SSNP, and insoluble starch nanoparticle, ISNP). The major factors for affecting the system stability, rheological behaviour and microstructure of the emulsions were also investigated. The parameters of the O/W emulsions stabilized by OSA-SSNP or ISNP were selected as follows: 3.0% of starch nanoparticles concentration, 50% of MCT fraction and 7.0 of system pH. The rheological properties indicated that both emulsions displayed shear-thinning behaviour as a non-Newtonian fluid. For OSA-SSNP, the viscosities of the emulsion were higher than those of ISNP throughout shear rate range for the same condition. The plot of droplet size distribution for emulsion stabilized OSA-SSNP appeared as a single narrow peak, whereas a broader droplet size distribution with bimodal pattern was observed for emulsion stabilized ISNP. The microscopy results showed that both OSA-SSNP and ISNP were adsorbed at oil-water interface to form a barrier film and retard the phase separation. When emulsion was stored for 30d, no phase separation was detected for O/W emulsion, revealing high stability of emulsion stabilized by both OSA-SSNP and ISNP.
authors.affiliation: State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors.forename: Fan
authors.initials: F
authors.lastname: Ye
authors.affiliation: State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China. Electronic address: miaoming@jiangnan.edu.cn.
authors.forename: Ming
authors.initials: M
authors.lastname: Miao
authors.affiliation: State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors.forename: Bo
authors.initials: B
authors.lastname: Jiang
authors.affiliation: Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907-2009, USA.
authors.forename: Osvaldo H
authors.initials: OH
authors.lastname: Campanella
authors.affiliation: State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
authors.forename: Tao
authors.initials: T
authors.lastname: Zhang
mesh_terms: D004655:Emulsions / Q000737:chemistry*; D053758:Nanoparticles / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D003313:Zea mays / Q000737:chemistry*
chemical_list: D004655:Emulsions; D013213:Starch
keywords: Microstructure; Pickering emulsion; Rheological property; Stability; Starch-based nanoparticles