The physicochemical properties and Pickering emulsifying capacity of acorn starch

In this work, the granule characteristics, functional properties, in-vitro digestibility, antioxidant capacity, and phenolic composition of acorn starch were investigated and compared to those of potato starch and corn starch, and its Pickering emulsifying ability was also evaluated. The results showed that the acorn starch granules were spherical and oval in shape, with a smaller particle size, and the amylose content and crystallinity degree were similar to those of corn starch. However, the acorn starch was difficult to swell, with poor aqueous solubility, though it had a strong gel strength and setback viscosity. Because acorn starch contained more free and bound polyphenols, its resistant starch content after cooking and ABTS and DPPH radical scavenging activities were significantly higher than those of potato starch and corn starch. Acorn starch also exhibited outstanding particle wettability and could stabilize Pickering emulsions. The assessed emulsion showed an outstanding effect for protecting beta-carotene against ultraviolet irradiation and was positively correlated with the acorn starch addition amount. The obtained results may serve as a reference for the further development of acorn starch.

Automated summary

The granule characteristics, functional properties, digestibility, antioxidant capacity, and phenolic composition of acorn starch were compared to those of potato starch and corn starch. Acorn starch showed smaller granule size, similar amylose content and crystallinity degree to corn starch. It had poor aqueous solubility but strong gel strength and setback viscosity. Acorn starch contained more polyphenols, resulting in higher resistant starch content and better antioxidant activity. Additionally, it exhibited outstanding particle wettability and emulsifying ability. A higher addition of acorn starch showed a stronger protective effect against ultraviolet irradiation on beta-carotene. These findings provide reference for the development of acorn starch.