Tailoring Olive Oil Microcapsules via Microfluidization of Pickering o/w Emulsions

Vicente Espinosa-Solís, Yunia Verónica García-Tejeda, Oscar Manuel Portilla-Rivera, Víctor Barrera-Figueroa

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

In this work, surfactant-modified starches were prepared by reactive extrusion (REX) and used as stabilizers for olive oil-in-water Pickering emulsions. The referred starches are waxy maize starch phosphate (P-MS), octenyl succinic anhydride maize starch (OSA-MS), and octenyl succinic anhydride rice starch (OSA-RS). Pickering emulsions were emulsified by microfluidization and spray-dried to evaluate the efficiency of encapsulation and the protective effect of starch derivatives in the encapsulated olive oil. Results showed that OSA-RS presented the smallest particle size and the most electronegative ζ-potential. Among the considered starches, OSA-RS possesses the best characteristics as surfactant to improve emulsification and digestibility of oil-in-water Pickering emulsions. On the other hand, P-MS has the ideal properties to be used as wall material for spray drying to increase oil stability and reduce digestibility of microcapsules.

Original languageEnglish
Pages (from-to)1835-1843
Number of pages9
JournalFood and Bioprocess Technology
Volume14
Issue number10
DOIs
StatePublished - Oct 2021

Keywords

  • Digestibility
  • Microfluidization
  • Olive oil
  • Pickering emulsions
  • Reactive extrusion

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