Waxy maize starch nanoparticles incorporated tea polyphenols to stabilize Pickering emulsion and inhibit oil oxidation

Waxy maize starch (WMS) and tea polyphenols (TPs) were combined to prepare WMS/TP nanoparticles through precipitation. Physicochemical properties and emulsifying capacity of the WMS/TP nanoparticles were investi-gated. The results showed that the addition of TPs enhanced the hydrophobicity of the WMS nanoparticles, and the size of the WMS/TP nanoparticles increased with increasing TP addition (from 5 % to 15 %). The emulsions stabilized by the WMS/TP nanoparticles exhibited excellent physical stability. After 15 days of storage, the emulsified phase volume fraction remained at 100 % in the emulsion stabilized by the WMS/TP nanoparticles (15 % of TPs). Moreover, the WMS/TP nanoparticles also enhanced the oxidative stability of the emulsions characterized by a lower peroxide value and thiobarbituric acid reactive substances. The results of this study demonstrate that WMS/TP nanoparticles are potential food-grade Pickering emulsifiers with the capacity not only to stabilize emulsions but also to inhibit oil oxidation of the emulsions.

Automated summary

In this study, WMS/TP nanoparticles were prepared by combining waxy maize starch (WMS) and tea polyphenols (TPs) through precipitation. The physicochemical properties and emulsifying capacity of the nanoparticles were investigated. The results showed that the addition of TPs enhanced the hydrophobicity of the WMS nanoparticles and increased the size of the WMS/TP nanoparticles. The emulsions stabilized by the WMS/TP nanoparticles exhibited excellent physical and oxidative stability.