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 - 2018/7/1
Y1 - 2018/7/1
N2 - © 2018 Elsevier Ltd 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 - © 2018 Elsevier Ltd 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.
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U2 - 10.1016/j.foodhyd.2018.01.043
DO - 10.1016/j.foodhyd.2018.01.043
M3 - Article
SP - 177
EP - 185
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
ER -