Starch based Pickering emulsions: fabrication, properties, and applications

ConclusionsNative starch granules are modified to become efficient emulsifiers in Pickering emulsions. The starch modifications include octenyl succinic anhydride (OSA)-modification, hydrolysis, milling, non-solvent precipitation, ultrasound and high pressure treatments. The resulting Pickering emulsions have a droplet size of ∼1 to 100 μm which depends on emulsion composition, starch type, pH, and ionic strength. Different applications of the Pickering emulsions include Pickering emulsion polymerization, encapsulation of bioactive components for functional food systems, and formulation of emulsion-type products such as mayonnaise. It can be concluded that starch based Pickering emulsions have potential to be used in various food applications with improved functionalities.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research