Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles
Main Article Content
Keywords
corn starch, high pressure homogenization, olive oil, o/w emulsions, Pickering emulsions
Abstract
In this study, olive oil-in-water emulsions (30% oil, v/v) were prepared by using high-pressure homogenization and different concentrations of modified corn starch particles (6–10% w/v). After a preliminary physical characterization, the modified starch particles were used to produce olive oil-in water (o/w) emulsions whose droplet size and distribution, flow behavior, microstructure, and physical stability were evaluated. The stabilization by Pickering phenomena was observed, as well as the formation of a starch network able to entrap oil particles. Increasing the starch concentration enhanced the emulsion physical stability by improving the oil particles’ stabilization within the starch network.
References
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Ge, S., Xiong, L., Li, M., Liu, J., Yang, J., Chang, R., Liang, C. and Sun, Q., 2017. Characterizations of Pickering emulsions stabilized by starch nanoparticles: influence of starch variety and particle size. Food Chemistry 234: 339–347. doi.org/10.1016/j.foodchem.2017.04.150
Ghanbarzadeh, B., Almasi, H. and Entezami, A.A., 2011. Improving the barrier and mechanical properties of corn starch-based edible films: effect of citric acid and carboxymethyl cellulose. Industrial Crops and products 33(1): 229–235. 10.1016/j.indcrop.2010.10.016
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Khan, F. and Ahmad, S.R., 2013. Polysaccharides and their derivatives for versatile tissue engineering application. Macromolecular Bioscience 13(4): 395–421. 10.1002/mabi.201200409
Kim, J.Y., Lee, Y.K. and Chang, Y.H., 2017. Structure and digestibility properties of resistant rice starch cross-linked with citric acid. International Journal of Food Properties 20: 2166–2177. 10.1080/10942912.2017.1368551
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Leal-Castañeda, E.J., García-Tejeda, Y., Hernández-Sánchez, H., Alamilla-Beltrán, L., Téllez-Medina, D.I., Calderón-Domínguez, G., Garcia, H.S. and Gutiérrez-López, G.F., 2018. Pickering emulsions stabilized with native and lauroylated amaranth starch. Food Hydrocolloids 80: 177–185. 10.1016/j.foodhyd.2018.01.043
Lee, Y.-K. and Chang, Y.H., 2019. Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) Pickering emulsion stabilizer. International Journal of Biological Macromolecules 134: 798–806. 10.1016/j.ijbiomac.2019.05.081
Li, C., Li, Y., Sun, P. and Yang, C., 2013. Pickering emulsions stabilized by native starch granules. Colloids and Surfaces A: Physicochemical and Engineering Aspects 431: 142–149. 10.1016/j.colsurfa.2013.04.025
Loisel, C., Cantoni, P. and Doublier, J., 1998. Structure des empois d’amidon en relation avec leur comportement rhéologique. Paper presented at the 10 Rencontres Agoral, Massy, France, April 22–25.
Marefati, A., Wiege, B., Haase, N., Matos, M. and Rayner, M., 2017. Pickering emulsifiers based on hydrophobically modified small granular starches–part I: manufacturing and physico-chemical characterization. Carbohydrate Polymers 175: 473–483. 10.1016/j.carbpol.2017.07.044
Mbougueng, P., Tenin, D., Scher, J. and Tchiégang, C., 2012. Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches. Journal of Food Engineering 108(2): 320–326. 10.1016/j.jfoodeng.2011.08.006
McClements, D.J. and Gumus, C.E., 2016. Natural emulsifiers—biosurfactants, phospholipids, biopolymers, and colloidal particles: molecular and physicochemical basis of functional performance. Advances in Colloid and Interface Science 234: 3–26. 10.1016/j.cis.2016.03.002
Meng, S., Ma, Y., Sun, D.-W., Wang, L. and Liu, T., 2014. Properties of starch-palmitic acid complexes prepared by high pressure homogenization. Journal of Cereal Science 59(1): 25–32. 10.1016/j.jcs.2013.10.012
Qian, X., Lu, Y., Xie, W. and Wu, D., 2020. Viscoelasticity of olive oil/water Pickering emulsions stabilized with starch nanocrystals. Carbohydrate Polymers 230: 115575. 10.1016/j.carbpol.2019.115575
Ravera, F., Dziza, K., Santini, E., Cristofolini, L. and Liggieri, L., 2020. Emulsification and emulsion stability: the role of the interfacial properties. Advances in Colloid and Interface Science 288: 102344. 10.1016/j.cis.2020.102344
Rezaei, R., Khomeiri, M., Kashaninejad, M., Aalami, M. and Mazaheri-Tehrani, M., 2017. Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan. International Journal of Food Properties 20(Suppl. 3): S2688–S2695. 10.1080/10942912.2017.1397692
Rubens, P. and Heremans, K., 2000. Pressure–temperature gelatinization phase diagram of starch: an in situ Fourier transform infrared study. Biopolymers: Original Research on Biomolecules 54(7): 524–530. 10.1002/1097-0282(200012)54:7%3C524::AID-BIP50%3E3.0.CO;2-Y
Saari, H., Heravifar, K., Rayner, M., Wahlgren, M. and Sjöö, M., 2016. Preparation and characterization of starch particles for use in Pickering emulsions. Cereal Chemistry 93(2): 116–124. 10.1094/CCHEM-05-15-0107-R
Stute, R., Klingler, R., Boguslawski, S., Eshtiaghi, M. and Knorr, D., 1996. Effects of high pressures treatment on starches. Starch-Stärke 48(11–12): 399–408. 10.1002/star.19960481104
Sun-Waterhouse, D., Edmonds, L., Wadhwa, S. and Wibisono, R., 2013. Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International 50(2): 647–656. 10.1016/j.foodres.2011.05.030
Tavernier, I., Wijaya, W., Van der Meeren, P., Dewettinck, K. and Patel, A.R., 2016. Food-grade particles for emulsion stabilization. Trends in Food Science & Technology 50: 159–174. 10.1016/j.tifs.2016.01.023
Timgren, A., Rayner, M., Dejmek, P., Marku, D. and Sjöö, M., 2013. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. Food Science & Nutrition 1(2): 157–171. 10.1002/fsn3.17
Villamonte, G., Jury, V. and de Lamballerie, M., 2016. Stabilizing emulsions using high-pressure-treated corn starch. Food Hydrocolloids 52: 581–589. 10.1016/j.foodhyd.2015.07.031
Wang, B., Li, D., Wang, L.-j., Chiu, Y. L., Chen, X. D. and Mao, Z.-h., 2008. Effect of high-pressure homogenization on the structure and thermal properties of maize starch. Journal of Food Engineering 87(3): 436–444.
Wu, J. and Ma, G.H., 2016. Recent studies of Pickering emulsions: particles make the difference. Small 12(34): 4633–4648. 10.1002/smll.201600877
Xiao, J., Li, Y. and Huang, Q., 2016. Recent advances on food-grade particles stabilized Pickering emulsions: fabrication, characterization and research trends. Trends in Food Science & Technology 55: 48–60. 10.1016/j.tifs.2016.05.010
Xie, X. and Liu, Q., 2004. Development and physicochemical characterization of new resistant citrate starch from different corn starches. Starch-Stärke 56(8): 364–370. 10.1002/star.200300261
Yang, Y., Fang, Z., Chen, X., Zhang, W., Xie, Y., Chen, Y., & Yuan, W., 2017. An Overview of Pickering emulsions: solid-particle materials, classification, morphology, and applications. Frontiers in Pharmacology 8(287). 10.3389/fphar.2017.00287
Ye, F., Miao, M., Jiang, B., Campanella, O.H., Jin, Z. and Zhang, T., 2017. Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles. Food Chemistry 229: 152–158. doi.org/10.1016/j.foodchem.2017.02.062
Zhang, B., Mei, J.-Q., Chen, B. and Chen, H.-Q., 2017. Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution. Food Chemistry 229: 136–141. 10.1016/j.foodchem.2017.02.061
Zhou, J., Tong, J., Su, X. and Ren, L., 2016. Hydrophobic starch nanocrystals preparations through crosslinking modification using citric acid. International Journal of Biological Macromolecules 91: 1186–1193. 10.1016/j.ijbiomac.2016.06.082
Alimi, B.A. and Workneh, T.S., 2018. Structural and physicochemical properties of heat moisture treated and citric acid modified acha and iburu starches. Food Hydrocolloids 81: 449–455. 10.1016/j.foodhyd.2018.03.027
Aveyard, R., Binks, B.P. and Clint, J.H., 2003. Emulsions stabilised solely by colloidal particles. Advances in Colloid and Interface Science 100: 503–546. 10.1016/S0001-8686(02)00069-6
Berton-Carabin, C.C. and Schroën, K., 2015. Pickering emulsions for food applications: background, trends, and challenges. Annual Review of Food Science and Technology 6: 263–297. 10.1146/annurev-food-081114-110822
Binks, B. and Lumsdon, S., 2000. Effects of oil type and aqueous phase composition on oil–water mixtures containing particles of intermediate hydrophobicity. Physical Chemistry Chemical Physics 2(13): 2959–2967. 10.1039/b002582h
Błaszczak, W., Valverde, S. and Fornal, J., 2005. Effect of high pressure on the structure of potato starch. Carbohydrate Polymers 59(3): 377–383. 10.1016/j.carbpol.2004.10.008
Dickinson, E., 2012. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends in Food Science & Technology 24(1): 4–12. 10.1016/j.tifs.2011.09.006
Dickinson, E., 2020. Advances in food emulsions and foams: reflections on research in the neo-Pickering era. Current Opinion in Food Science 33: 52–60. 10.1016/j.cofs.2019.12.009
Fang, J., Fowler, P., Tomkinson, J. and Hill, C., 2002. The preparation and characterisation of a series of chemically modified potato starches. Carbohydrate Polymers 47(3): 245–252. 10.1016/S0144-8617(01)00187-4
Farajpour, R., Djomeh, Z.E., Moeini, S., Tavakolipour, H. and Safayan, S., 2020. Structural and physico-mechanical properties of potato starch-olive oil edible films reinforced with zein nanoparticles. International Journal of Biological Macromolecules 149: 941–950. 10.1016/j.ijbiomac.2020.01.175
Friberg, S., Larsson, K. and Sjoblom, J., 2003. Food emulsions. 4th ed. CRC Press, NewYork, NY.
Ge, S., Xiong, L., Li, M., Liu, J., Yang, J., Chang, R., Liang, C. and Sun, Q., 2017. Characterizations of Pickering emulsions stabilized by starch nanoparticles: influence of starch variety and particle size. Food Chemistry 234: 339–347. doi.org/10.1016/j.foodchem.2017.04.150
Ghanbarzadeh, B., Almasi, H. and Entezami, A.A., 2011. Improving the barrier and mechanical properties of corn starch-based edible films: effect of citric acid and carboxymethyl cellulose. Industrial Crops and products 33(1): 229–235. 10.1016/j.indcrop.2010.10.016
Jeon, Y.S., Lowell, A.V. and Gross, R.A., 1999. Studies of starch esterification: reactions with alkenylsuccinates in aqueous slurry systems. Starch-Stärke 51(2–3): 90–93. 10.1002/(SICI)1521-379X(199903)51:2%3C90::AID-STAR90%3E3.0.CO;2-M
Jiangping, Y., Luo, S., Huang, A., Chen, J., Liu, C. and McClements, D.J., 2019. Synthesis and characterization of citric acid esterified rice starch by reactive extrusion: a new method of producing resistant starch. Food Hydrocolloids 92: 135–142. 10.1016/j.foodhyd.2019.01.064
Khan, F. and Ahmad, S.R., 2013. Polysaccharides and their derivatives for versatile tissue engineering application. Macromolecular Bioscience 13(4): 395–421. 10.1002/mabi.201200409
Kim, J.Y., Lee, Y.K. and Chang, Y.H., 2017. Structure and digestibility properties of resistant rice starch cross-linked with citric acid. International Journal of Food Properties 20: 2166–2177. 10.1080/10942912.2017.1368551
Królikowska, K., Fortuna, T., Pietrzyk, S. and Gryszkin, A., 2017. Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions. Food Hydrocolloids 66: 118–127. 10.1016/j.foodhyd.2016.12.012
Leal-Castañeda, E.J., García-Tejeda, Y., Hernández-Sánchez, H., Alamilla-Beltrán, L., Téllez-Medina, D.I., Calderón-Domínguez, G., Garcia, H.S. and Gutiérrez-López, G.F., 2018. Pickering emulsions stabilized with native and lauroylated amaranth starch. Food Hydrocolloids 80: 177–185. 10.1016/j.foodhyd.2018.01.043
Lee, Y.-K. and Chang, Y.H., 2019. Structural and in vitro digestibility properties of esterified maca starch with citric acid and its application as an oil-in-water (O/W) Pickering emulsion stabilizer. International Journal of Biological Macromolecules 134: 798–806. 10.1016/j.ijbiomac.2019.05.081
Li, C., Li, Y., Sun, P. and Yang, C., 2013. Pickering emulsions stabilized by native starch granules. Colloids and Surfaces A: Physicochemical and Engineering Aspects 431: 142–149. 10.1016/j.colsurfa.2013.04.025
Loisel, C., Cantoni, P. and Doublier, J., 1998. Structure des empois d’amidon en relation avec leur comportement rhéologique. Paper presented at the 10 Rencontres Agoral, Massy, France, April 22–25.
Marefati, A., Wiege, B., Haase, N., Matos, M. and Rayner, M., 2017. Pickering emulsifiers based on hydrophobically modified small granular starches–part I: manufacturing and physico-chemical characterization. Carbohydrate Polymers 175: 473–483. 10.1016/j.carbpol.2017.07.044
Mbougueng, P., Tenin, D., Scher, J. and Tchiégang, C., 2012. Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches. Journal of Food Engineering 108(2): 320–326. 10.1016/j.jfoodeng.2011.08.006
McClements, D.J. and Gumus, C.E., 2016. Natural emulsifiers—biosurfactants, phospholipids, biopolymers, and colloidal particles: molecular and physicochemical basis of functional performance. Advances in Colloid and Interface Science 234: 3–26. 10.1016/j.cis.2016.03.002
Meng, S., Ma, Y., Sun, D.-W., Wang, L. and Liu, T., 2014. Properties of starch-palmitic acid complexes prepared by high pressure homogenization. Journal of Cereal Science 59(1): 25–32. 10.1016/j.jcs.2013.10.012
Qian, X., Lu, Y., Xie, W. and Wu, D., 2020. Viscoelasticity of olive oil/water Pickering emulsions stabilized with starch nanocrystals. Carbohydrate Polymers 230: 115575. 10.1016/j.carbpol.2019.115575
Ravera, F., Dziza, K., Santini, E., Cristofolini, L. and Liggieri, L., 2020. Emulsification and emulsion stability: the role of the interfacial properties. Advances in Colloid and Interface Science 288: 102344. 10.1016/j.cis.2020.102344
Rezaei, R., Khomeiri, M., Kashaninejad, M., Aalami, M. and Mazaheri-Tehrani, M., 2017. Steady and dynamic rheological behaviour of frozen soy yogurt mix affected by resistant starch and β-glucan. International Journal of Food Properties 20(Suppl. 3): S2688–S2695. 10.1080/10942912.2017.1397692
Rubens, P. and Heremans, K., 2000. Pressure–temperature gelatinization phase diagram of starch: an in situ Fourier transform infrared study. Biopolymers: Original Research on Biomolecules 54(7): 524–530. 10.1002/1097-0282(200012)54:7%3C524::AID-BIP50%3E3.0.CO;2-Y
Saari, H., Heravifar, K., Rayner, M., Wahlgren, M. and Sjöö, M., 2016. Preparation and characterization of starch particles for use in Pickering emulsions. Cereal Chemistry 93(2): 116–124. 10.1094/CCHEM-05-15-0107-R
Stute, R., Klingler, R., Boguslawski, S., Eshtiaghi, M. and Knorr, D., 1996. Effects of high pressures treatment on starches. Starch-Stärke 48(11–12): 399–408. 10.1002/star.19960481104
Sun-Waterhouse, D., Edmonds, L., Wadhwa, S. and Wibisono, R., 2013. Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International 50(2): 647–656. 10.1016/j.foodres.2011.05.030
Tavernier, I., Wijaya, W., Van der Meeren, P., Dewettinck, K. and Patel, A.R., 2016. Food-grade particles for emulsion stabilization. Trends in Food Science & Technology 50: 159–174. 10.1016/j.tifs.2016.01.023
Timgren, A., Rayner, M., Dejmek, P., Marku, D. and Sjöö, M., 2013. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. Food Science & Nutrition 1(2): 157–171. 10.1002/fsn3.17
Villamonte, G., Jury, V. and de Lamballerie, M., 2016. Stabilizing emulsions using high-pressure-treated corn starch. Food Hydrocolloids 52: 581–589. 10.1016/j.foodhyd.2015.07.031
Wang, B., Li, D., Wang, L.-j., Chiu, Y. L., Chen, X. D. and Mao, Z.-h., 2008. Effect of high-pressure homogenization on the structure and thermal properties of maize starch. Journal of Food Engineering 87(3): 436–444.
Wu, J. and Ma, G.H., 2016. Recent studies of Pickering emulsions: particles make the difference. Small 12(34): 4633–4648. 10.1002/smll.201600877
Xiao, J., Li, Y. and Huang, Q., 2016. Recent advances on food-grade particles stabilized Pickering emulsions: fabrication, characterization and research trends. Trends in Food Science & Technology 55: 48–60. 10.1016/j.tifs.2016.05.010
Xie, X. and Liu, Q., 2004. Development and physicochemical characterization of new resistant citrate starch from different corn starches. Starch-Stärke 56(8): 364–370. 10.1002/star.200300261
Yang, Y., Fang, Z., Chen, X., Zhang, W., Xie, Y., Chen, Y., & Yuan, W., 2017. An Overview of Pickering emulsions: solid-particle materials, classification, morphology, and applications. Frontiers in Pharmacology 8(287). 10.3389/fphar.2017.00287
Ye, F., Miao, M., Jiang, B., Campanella, O.H., Jin, Z. and Zhang, T., 2017. Elucidation of stabilizing oil-in-water Pickering emulsion with different modified maize starch-based nanoparticles. Food Chemistry 229: 152–158. doi.org/10.1016/j.foodchem.2017.02.062
Zhang, B., Mei, J.-Q., Chen, B. and Chen, H.-Q., 2017. Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution. Food Chemistry 229: 136–141. 10.1016/j.foodchem.2017.02.061
Zhou, J., Tong, J., Su, X. and Ren, L., 2016. Hydrophobic starch nanocrystals preparations through crosslinking modification using citric acid. International Journal of Biological Macromolecules 91: 1186–1193. 10.1016/j.ijbiomac.2016.06.082
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Oct 8, 2021
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Farooq, U., Di Mattia, C., Faieta, M., Flamminii, F., & Pittia, P. (2021). Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles. Italian Journal of Food Science, 33(4), 1-10. https://doi.org/10.15586/ijfs.v33i4.2090
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How to Cite
Farooq, U., Di Mattia, C., Faieta, M., Flamminii, F., & Pittia, P. (2021). Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles. Italian Journal of Food Science, 33(4), 1-10. https://doi.org/10.15586/ijfs.v33i4.2090