Triglyceride–water emulsions stabilised by starch-based nanoparticles

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

“…From this figure, we can see that for any type of SG nanoparticles, the inverse diameter (1/d 3,2 ) evolved linearly with the S eq /V d , at low S eq /V d values; and when the S eq /V d was above a specific value (e.g., around 3000 cm À1 for the SG preparation heated at 90 C), the 1/d 3,2 became seriously deviated from the linear plot. Similar observations have been reported for Pickering emulsions stabilized by soft microgels (Destribats et al, 2011(Destribats et al, , 2013, whey protein microgel particles (Destribats et al, 2014), and spherical silica particles (Arditty et al, 2004), and even starch-based nanoparticles (Tan et al, 2014), reflecting that in the linear range, the limited coalescence determines the droplet size of Pickering emulsions. From the slope of the linear plots, we determined percentage of surface coverage (%SC) of the unheated and heated SG emulsions by limited coalescence, as summarized in Table 2.…”

“…Similar changes in droplet size upon increasing c can also be observed by light micrographs of all these emulsions (Fig. 5), which seem to be one of the general features for Pickering o/w emulsions stabilized by a number of inorganic or organic particle stabilizers, e.g., hydrophobized fumed silica (Frelichowska et al, 2010), microcrystalline cellulose (MCC) and modified starch (Karger et al, 2012;Tang et al, 2014), chitin nanocrystals (Tzoumaki et al, 2011), and even SPI nanoparticles (Liu & Tang, 2013).…”

“…The calculated %SC values are considerably lower than 90.7% (%SC ¼ ffiffi ffi 3 p p 6 Â 100% ¼ 90:7%), a theoretical value based on close hexagonal array of particles at interface (without deformation) (Destribats et al, 2014), indicating high covering capacity and effective coverage at interface of these nanoparticles. Interestingly, the %SC values for unheated or heated SG nanoparticles is basically similar to that of starch-based nanoparticles (with %SC of~42%; Tan et al, 2014) and of chemically modified silica particles (with %SC < 30%; Anditty et al, 2004), but distinctly lower than that for soft uncharged microgels (with %SC of 63%e75% for deformed microgels; Destribats et al, 2011). Thus, it can be reasonably suggested that all the SG nanoparticles with high surface charge might exhibit a similar adsorption behavior to modified silica particles (nondeformed and spherical), rather than deformable and uncharged microgels.…”

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

“…Particulate emulsifiers bind almost irreversibly to the oil droplet surfaces due to their high attachment energy, which makes Pickering emulsions highly stable against coalescence (Chevalier & Bolzinger, 2013;Erickson, 2009). Researchers have shown that many different kinds of particles can be used to stabilize Pickering emulsions, including silica (Binks & Lumsdon, 2000;Duan, Chen, Zhou, & Wu, 2009), chitosan (Luo et al, 2012;Wachira, Ho, Tey, & Chan, 2016), zein (Feng & Lee, 2016;Li, Kong, Liu, Xia, & Chen, 2017), starch (Li, Li, Sun, & Yang, 2013;Song, Pei, Qiao, Ma, & Ren, 2015;Tan et al, 2014), and modified starch (Jain, Winuprasith, & Suphantharika, 2019).…”

Chain Length Distribution of β‐amylase Treated Potato Starch and Its Effect on Properties of Starch Nanoparticles Obtained by Nanoprecipitation

“…Enzymatic treatment can shorten starch molecular chain length. [15] For instance, β-amylase enzyme cleaves sequentially maltose units from the non-reducing ends of glucan chain and the hydrolysis by β-amylase will be terminated once a branch point (α- (1,6) bond) is encountered. [16] Differentiating from the previous work on amylose nanoparticles, [13] β-amylase was used to treat potato starch solution to tailor starch molecular chain length in this paper.…”