Journal
FOOD HYDROCOLLOIDS
Volume 80, Issue -, Pages 177-185Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2018.01.043
Keywords
Pickering emulsions; Amaranth starch; Lauroylated amaranth starch; Emulsion stability; Lauroylation; Modified starches
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Funding
- CONACYT-Mexico [CB-2014-01-242371, SIP-20171502]
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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 alpha-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 (zeta) 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. (C) 2018 Elsevier Ltd. All rights reserved.
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