Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles

Main Article Content

Umer Farooq
Carla Di Mattia
Marco Faieta
Federica Flamminii
Paola Pittia


corn starch, high pressure homogenization, olive oil, o/w emulsions, Pickering emulsions


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.

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