TY - JOUR
T1 - Tailoring Olive Oil Microcapsules via Microfluidization of Pickering o/w Emulsions
AU - Espinosa-Solís, Vicente
AU - García-Tejeda, Yunia Verónica
AU - Portilla-Rivera, Oscar Manuel
AU - Barrera-Figueroa, Víctor
N1 - Publisher Copyright:
© 2021, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2021/10
Y1 - 2021/10
N2 - 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.
AB - 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.
KW - Digestibility
KW - Microfluidization
KW - Olive oil
KW - Pickering emulsions
KW - Reactive extrusion
UR - http://www.scopus.com/inward/record.url?scp=85116022401&partnerID=8YFLogxK
U2 - 10.1007/s11947-021-02673-4
DO - 10.1007/s11947-021-02673-4
M3 - Artículo
AN - SCOPUS:85116022401
SN - 1935-5130
VL - 14
SP - 1835
EP - 1843
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 10
ER -