Pickering emulsions stabilized with native and lauroylated amaranth starch

Everth J. Leal-Castañeda; Yunia García-Tejeda; Humberto Hernández-Sánchez; Liliana Alamilla-Beltrán; Darío I. Téllez-Medina; Georgina Calderón-Domínguez; Hugo S. García; Gustavo F. Gutiérrez-López

doi:10.1016/j.foodhyd.2018.01.043

Pickering emulsions stabilized with native and lauroylated amaranth starch

Everth J. Leal-Castañeda, Yunia García-Tejeda, Humberto Hernández-Sánchez, Liliana Alamilla-Beltrán, Darío I. Téllez-Medina, Georgina Calderón-Domínguez, Hugo S. García, Gustavo F. Gutiérrez-López

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76 Scopus citations

Abstract

Pickering emulsions were prepared by using native and modified (esterification with lauroyl chloride) amaranth starches as stabilizing particles of an oil phase formed with a mixture of canola oil and α-tocopherol (1% v/v). The effect of different concentrations of native (NS) and modified starch (MS) ranging from 2 to 30 %wt was evaluated in the emulsions regarding average droplet size, emulsion stability, zeta potential (ζ) and emulsification index. Optical microscopy showed that both NS and MS were adsorbed at the oil-water interface forming a barrier that delayed phase separation. The MS gave place to a smaller emulsion droplet size than NS, and no phase separation was detected for the emulsions prepared by using 20 and 30 % wt of NS or MS, producing stable emulsions.

Original language	English
Pages (from-to)	177-185
Number of pages	9
Journal	Food Hydrocolloids
Volume	80
DOIs	https://doi.org/10.1016/j.foodhyd.2018.01.043
State	Published - Jul 2018

Keywords

Amaranth starch
Emulsion stability
Lauroylated amaranth starch
Lauroylation
Modified starches
Pickering emulsions

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10.1016/j.foodhyd.2018.01.043

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title = "Pickering emulsions stabilized with native and lauroylated amaranth starch",

abstract = "Pickering emulsions were prepared by using native and modified (esterification with lauroyl chloride) amaranth starches as stabilizing particles of an oil phase formed with a mixture of canola oil and α-tocopherol (1% v/v). The effect of different concentrations of native (NS) and modified starch (MS) ranging from 2 to 30 %wt was evaluated in the emulsions regarding average droplet size, emulsion stability, zeta potential (ζ) and emulsification index. Optical microscopy showed that both NS and MS were adsorbed at the oil-water interface forming a barrier that delayed phase separation. The MS gave place to a smaller emulsion droplet size than NS, and no phase separation was detected for the emulsions prepared by using 20 and 30 % wt of NS or MS, producing stable emulsions.",

keywords = "Amaranth starch, Emulsion stability, Lauroylated amaranth starch, Lauroylation, Modified starches, Pickering emulsions",

author = "Leal-Casta{\~n}eda, {Everth J.} and Yunia Garc{\'i}a-Tejeda and Humberto Hern{\'a}ndez-S{\'a}nchez and Liliana Alamilla-Beltr{\'a}n and T{\'e}llez-Medina, {Dar{\'i}o I.} and Georgina Calder{\'o}n-Dom{\'i}nguez and Garc{\'i}a, {Hugo S.} and Guti{\'e}rrez-L{\'o}pez, {Gustavo F.}",

note = "Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2018",

month = jul,

doi = "10.1016/j.foodhyd.2018.01.043",

language = "Ingl{\'e}s",

volume = "80",

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journal = "Food Hydrocolloids",

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TY - JOUR

T1 - Pickering emulsions stabilized with native and lauroylated amaranth starch

AU - Leal-Castañeda, Everth J.

AU - García-Tejeda, Yunia

AU - Hernández-Sánchez, Humberto

AU - Alamilla-Beltrán, Liliana

AU - Téllez-Medina, Darío I.

AU - Calderón-Domínguez, Georgina

AU - García, Hugo S.

AU - Gutiérrez-López, Gustavo F.

PY - 2018/7

Y1 - 2018/7

N2 - Pickering emulsions were prepared by using native and modified (esterification with lauroyl chloride) amaranth starches as stabilizing particles of an oil phase formed with a mixture of canola oil and α-tocopherol (1% v/v). The effect of different concentrations of native (NS) and modified starch (MS) ranging from 2 to 30 %wt was evaluated in the emulsions regarding average droplet size, emulsion stability, zeta potential (ζ) and emulsification index. Optical microscopy showed that both NS and MS were adsorbed at the oil-water interface forming a barrier that delayed phase separation. The MS gave place to a smaller emulsion droplet size than NS, and no phase separation was detected for the emulsions prepared by using 20 and 30 % wt of NS or MS, producing stable emulsions.

AB - Pickering emulsions were prepared by using native and modified (esterification with lauroyl chloride) amaranth starches as stabilizing particles of an oil phase formed with a mixture of canola oil and α-tocopherol (1% v/v). The effect of different concentrations of native (NS) and modified starch (MS) ranging from 2 to 30 %wt was evaluated in the emulsions regarding average droplet size, emulsion stability, zeta potential (ζ) and emulsification index. Optical microscopy showed that both NS and MS were adsorbed at the oil-water interface forming a barrier that delayed phase separation. The MS gave place to a smaller emulsion droplet size than NS, and no phase separation was detected for the emulsions prepared by using 20 and 30 % wt of NS or MS, producing stable emulsions.

KW - Amaranth starch

KW - Emulsion stability

KW - Lauroylated amaranth starch

KW - Lauroylation

KW - Modified starches

KW - Pickering emulsions

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U2 - 10.1016/j.foodhyd.2018.01.043

DO - 10.1016/j.foodhyd.2018.01.043

M3 - Artículo

SN - 0268-005X

VL - 80

SP - 177

EP - 185

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

Pickering emulsions stabilized with native and lauroylated amaranth starch

Abstract

Keywords

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