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

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Contribution to journal › Article › peer-review

53 Scopus citations

Abstract

© 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.

Original language	American English
Pages (from-to)	177-185
Number of pages	158
Journal	Food Hydrocolloids
DOIs	https://doi.org/10.1016/j.foodhyd.2018.01.043
State	Published - 1 Jul 2018

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

abstract = "{\textcopyright} 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.",

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.}",

year = "2018",

month = jul,

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

language = "American English",

pages = "177--185",

journal = "Food Hydrocolloids",

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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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JF - Food Hydrocolloids

SN - 0268-005X

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Pickering emulsions stabilized with native and lauroylated amaranth starch

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