Chestnut Starch Nanocrystal Combined with Macadamia Protein Isolate to Stabilize Pickering Emulsions with Different Oils

Zheng, Jingyi; Zhao, Lei; Yi, Junjie; Zhou, Linyan; Cai, Shengbao

doi:10.3390/foods11213320

Cited by 9 publications

(1 citation statement)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The interest in this type of nanomaterial is growing because of their abundance, biodegradability, biocompatibility and particularly for coming from a renewable resource [11]. The most common nanoparticles from this source are starch nanocrystals (SNCs) which have become a suitable alternative because of their reduced cost and straightforward production method [12].…”

Section: Introductionmentioning

confidence: 99%

Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties

Velásquez-Castillo

Leite

Tisnado

et al. 2023

Foods

View full text Add to dashboard Cite

Quinoa starch nanocrystals (QSNCs), obtained by acid hydrolysis, were used as a reinforcing filler in cassava starch films. The influence of QSNC concentrations (0, 2.5, 5.0, 7.5 and 10%, w/w) on the film’s physical and surface properties was investigated. QSNCs exhibited conical and parallelepiped shapes. An increase of the QSNC concentration, from 0 to 5%, improved the film’s tensile strength from 6.5 to 16.5 MPa, but at 7.5%, it decreased to 11.85 MPa. Adequate exfoliation of QSNCs in the starch matrix also decreased the water vapor permeability (~17%) up to a 5% concentration. At 5.0% and 7.5% concentrations, the films increased in roughness, water contact angle, and opacity, whereas the brightness decreased. Furthermore, at these concentrations, the film’s hydrophilic nature changed (water contact angle values of >65°). The SNC addition increased the film opacity without causing major changes in color. Other film properties, such as thickness, moisture content and solubility, were not affected by the QSNC concentration. The DSC (differential scanning calorimetry) results indicated that greater QSNC concentrations increased the second glass transition temperature (related to the biopolymer-rich phase) and the melting enthalpy. However, the film’s thermal stability was not altered by the QSNC addition. These findings contribute to overcoming the starch-based films’ limitations through the development of nanocomposite materials for future food packaging applications.

show abstract

Section: Introductionmentioning

confidence: 99%

Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties

Velásquez-Castillo

Leite

Tisnado

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

A Novel Pickering High Internal Phase Emulsion Gels Fabricated by Starch Nanocrystals and Bovine Serum Albumin Complexes

Chen,

Liu,

Zeng

et al. 2024

Starch Stärke

View full text Add to dashboard Cite

In this study, novel high internal phase emulsions (HIPEs) (φoil = 0.8) are successfully stabilized using 0.5% w/v starch nanocrystals (SNCs) and 0.05% w/v bull serum albumin (BSA) complex. For this purpose, the SNCs are made hydrophobic through modifications with different concentrations of BSA (0–0.5%) before being used for synthesizing stable HIPEs. The dispersion solutions show that composite particles are better at stabilizing emulsions when the BSA concentration is at least 0.05% w/v. Similarly, the inner gel texture in HIPEs can be easily formed using SNCs‐BSA complexes at mere concentration of 0.5% w/v and 0.05% w/v, respectively. The stability of emulsions increases with increasing BSA concentration. Besides, mixing the composite particles to yield HIPEs can also be applied in more complicated outer environments due to its excellent gel properties over a wider range of pH value. These show that a novel and stable Pickering high internal phase emulsion gel can be potentially formed by adjusting proportion of BSA coated in SNCs. The food‐grade and environmental‐friendly SNCs‐BSA composite particles are ideal for sustainable development around the world, and therefore, this study can provide insights into their applications for food, pharmaceutical, cosmetic, 3D printing, and other fields.

show abstract

The role of alginate in starch nanocrystals-stabilized Pickering emulsions: From physical stability and microstructure to rheology behavior

2024

View full text Add to dashboard Cite

Chestnut Starch Nanocrystal Combined with Macadamia Protein Isolate to Stabilize Pickering Emulsions with Different Oils

Cited by 9 publications

References 37 publications

Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties

Cassava Starch Films Containing Quinoa Starch Nanocrystals: Physical and Surface Properties

A Novel Pickering High Internal Phase Emulsion Gels Fabricated by Starch Nanocrystals and Bovine Serum Albumin Complexes

The role of alginate in starch nanocrystals-stabilized Pickering emulsions: From physical stability and microstructure to rheology behavior

Contact Info

Product

Resources

About