Characteristics of starch-based Pickering emulsions from the interface perspective

Background: Starch-based Pickering emulsions have been the focus of considerable research on emulsion-based delivery systems during the past decade. The performance of starch particles at the interface is vital for emulsion stability. The unique gelatinization characteristics and various modifications of starch endow the interface with controllable tuning strategies. However, information regarding the properties of starch-based emulsions from the interface perspective remains limited. Scope and approach: This review provides detailed insight into the interfacial properties of starch-based Pickering emulsions. We discuss the interface formation and present the impacts of interfacial properties on the physical stability and gastrointestinal fate of emulsions. Strategies for tuning interfacial behavior are also highlighted. Key findings and conclusions: The emulsion interface formation usually involves the complex adsorption behavior of starch particles. Differences in particle shape, roughness, hydrophobicity, and size strongly influence the adsorption stability. The external environment generally affects the destabilization of emulsions by changing the packing density, thickness, mechanical strength, and electrical characteristics of the interface. The protective effect of the starch-based particle laden interface enables the retardation of lipid digestion and drug release. Various methods including the modification of starch particles, co-stabilization with other biopolymers, and pH/ ionic strength adjustment are utilized to control interfacial performance and thus improve emulsion properties. The information presented in this review may be used to inform future emulsion studies.