Green techniques for starch modification to stabilize Pickering emulsions: a current review and future perspectives

The use of native and modified starches to stabilize Pickering emulsions is an area of increasing interest to the food industry. Starch modification is conventionally performed by chemical methods that can generate hazardous substances and the use of green methods is a potential alternative to circumvent this problem, but it is still a great challenge their application. An indepth analysis of the methods of physical modification and starch derivatization with a green chemistry approach widens the range of opportunities for applications of starch-stabilized Pickering emulsions in food matrices. This paper presents the most relevant developments in the field in the last five years, including new green starch modification techniques not yet explored to stabilize Pickering emulsions.

Automated summary

This paper discusses the importance of using native and modified starches to stabilize Pickering emulsions in the food industry, proposes green chemistry methods as a potential alternative to address potential hazards in starch modification, and introduces new green starch modification techniques for stabilizing Pickering emulsions.