Fabrication of starch-based nanospheres to stabilize pickering emulsion

Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability

“…The mechanism whereby solid particles protect emulsion droplets against coalescence by interfacial action is known as Pickering stabilization. The effectiveness of the mechanism relies on the fact that once a particle has become attached to the oil-water interface, it can be regarded as being irreversibly adsorbed (Tan, Xu, Liu Ch Li, Lu, & Wang, 2012). Depending on their surface hydrophobicity, particles can stabilize oil in water, water in oil or multiple emulsions.…”

Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface

“…To date, a limited number of these food-grade Pickering particles have been reported in the literature, which encompass modified starch (Karger, Fayazmanesh, Alavi, Spyropoulos, & Norton, 2012;Tan et al, 2012), chitin nanocrystal particles (Tzoumaki, Moschakis, Kiosseoglou, & Biliaderis, 2011;Tzoumaki, Moschakis, Scholten, & Biliaderis, 2013), waterinsoluble zein (de Folter, van Ruijven, & Velikov, 2012), microcrystalline cellulose (MMC) (Karger et al, 2012), solid lipid nanoparticles (Gupta & Rousseau, 2012), and more recently, proteinbased particles or nanoparticles from whey protein (Destribats, Rouvet, Gehin-Delval, Schmitt, & Binks, 2014;Shimoni, Levi, Levi Tal, & Lesmes, 2013) and soy or pea protein isolate (Liang & Tang, 2014;Liu & Tang, 2013. Among these particles, colloidal particles or nanoparticles from food proteins seem to be most promising to perform as Pickering stabilizers.…”

Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels

“…Starch particles (Marku, Wahlgren, Rayner, Sjöö, & Timgren, 2012;Tan, Xu, Liu, Li, Lu, & Wang, 2012), chitin nanocrystals (Tzoumaki, Moschakis, Kiosseoglou, & Biliaderis, 2011), polymergrafted cellulose nanocrystals (Zoppe, Venditti, & Rojas, 2012), chitosan nanoparticles (Wei, Wang, Zou, Liu, & Tong, 2012) and whey protein microgels (Destribats et al, 2014) are examples of bioparticles employed at Pickering emulsions preparation and stabilization. Being an amphiphilic and generally recognized as safe (GRAS) biomacromolecule, zein is of great potential for fabrication of particle emulsifiers with biocompatible and biodegradable characteristics.…”