Pickering Emulsions Stabilized by Starch Nanoparticles
Abstract views: 32
/ 
PDF downloads: 24
DOI:
https://doi.org/10.57252/jrpfoods.2024.7Keywords:
Emulsion stability, FT-IR, Pickering emulsion, SEM, Starch nanoparticle, XRDAbstract
Emulsions are mixtures of immiscible liquids where one liquid is dispersed in another. They are thermodynamically unstable due to high surface energy between the phases, which is not desired in the shelf life of a product. This instability can be controlled using emulsion stabilizers. Due to consumers' negative opinions on artificial materials, there is a great interest in the production of natural emulsion stabilizers. Recent studies focus on Pickering emulsions that are stabilized by solid particles, which offer better stability, biological compatibility, environmental friendliness, lower cost, and toxicity. As an abundant, renewable, biodegradable and non-toxic material, starch has gained attention for its potential use as emulsion stabilizer. Moreover, in recent years starch nanoparticles (SNPs) have gained popularity as emulsion stabilizers. The main purpose of this study is to produce SNP with high yield to be used as an emulsion stabilizer. In the first part of the study, wheat starch and cross-linked wheat starch were hydrolyzed with H2SO4 at various starch:H2SO4 ratio and different time intervals. Cross-linked wheat starch resulted in significantly (p<0.05) higher yield compared to the native wheat starch. SNPs were characterized in terms of their morphology and size. After characterization of SNPs with Scanning Electron Microscopy (SEM), X-Ray diffractometer (XRD) and Fourier Transform Infrared Spectrophotometer (FT-IR), Pickering emulsions were prepared with two different oil fractions (Φ0.6 and Φ0.8) and emulsions were stored for 30 days at room conditions visually examine phase separation. SNP sample produced at a starch:H2SO4 ratio of 1:3 and 3 days hydrolysis (1:3 (3)) showed the best emulsion stability without any separation during the storage. The results of the present study indicated that SNPs are promising emulsion stabilizers that can be used in various industries.
References
Ashwar, B. A., Gani, A., Shah, A., and Masoodi, F. A. (2017). Physicochemical properties, in-vitro digestibility and structural elucidation of RS4 from rice starch. International Journal of Biological Macromolecules, 105, 471–477. https://doi.org/10.1016/j.ijbiomac.2017.07.057
Cahyana, Y., Putri, Y. S. E., Solihah, D. S., Lutfi, F. S., Alqurashi, R. M., and Marta, H. (2022). Pickering Emulsions as Vehicles for Bioactive Compounds from Essential Oils. In Molecules (Vol. 27, Issue 22). https://doi.org/10.3390/molecules27227872
Cassani, L., Prieto, M. A., and Gomez-Zavaglia, A. (2023). Effect of food-grade biopolymers coated Pickering emulsions on carotenoids’ stability during processing, storage, and passage through the gastrointestinal tract. In Current Opinion in Food Science (Vol. 51). https://doi.org/10.1016/j.cofs.2023.101031
Da Silva Miranda Sechi, N., and Marques, P. T. (2017). Preparation and physicochemical, structural and morphological characterization of phosphorylated starch. Materials Research, 20, 174–180. https://doi.org/10.1590/1980-5373-MR-2016-1008
Dickinson, E. (2001). Milk protein interfacial layers and the relationship to emulsion stability and rheology. In Colloids and Surfaces B: Biointerfaces (Vol. 20, Issue 3). https://doi.org/10.1016/S0927-7765(00)00204-6
Dufresne, A. (2014). Crystalline starch-based nanoparticles. Current Opinion in Colloid and Interface Science, 19(5), 397–408. https://doi.org/10.1016/j.cocis.2014.06.001
Gao, F., Li, D., Bi, C. H., Mao, Z. H., and Adhikari, B. (2014). Preparation and characterization of starch crosslinked with sodium trimetaphosphate and hydrolyzed by enzymes. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2013.12.028
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. https://doi.org/10.1016/j.foodchem.2017.04.150
Gong, B., Liu, W., Chen, X., Tan, H., Zhang, X., Wang, H., Yu, D., Li, G., and Song, Z. (2017). Stabilizing alkenyl succinic anhydride (ASA) emulsions with starch nanocrystals and fluorescent carbon dots. Carbohydrate Polymers, 165, 13–21. https://doi.org/10.1016/J.CARBPOL.2017.02.007
Goyal, A., Sharma, V., Upadhyay, N., Singh, A. K., Arora, S., Lal, D., and Sabikhi, L. (2015). Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids. Journal of Food Science and Technology, 52(7). https://doi.org/10.1007/s13197-014-1370-2
Haaj, S. B., Thielemans, W., Magnin, A., and Boufi, S. (2014). Starch Nanocrystal Stabilized Pickering Emulsion Polymerization for Nanocomposites with Improved Performance. ACS Applied Materials and Interfaces, 6(11), 8263–8273. https://doi.org/10.1021/am501077e
Angellier, H., Choisnard, L., Molina-Boisseau, S., Ozil, P., and Dufresne, A. (2004). Optimization of the Preparation of Aqueous Suspensions of Waxy Maize Starch Nanocrystals Using a Response Surface Methodology. https://doi.org/10.1021/BM049914U
Hu, Z., Marway, H. S., Kasem, H., Pelton, R., and Cranston, E. D. (2016). Dried and Redispersible Cellulose Nanocrystal Pickering Emulsions. ACS Macro Letters, 5(2), 185–189. https://doi.org/10.1021/acsmacrolett.5b00919
Jo, M., Ban, C., Goh, K. K. T., and Choi, Y. J. (2019). Influence of chitosan-coating on the stability and digestion of emulsions stabilized by waxy maize starch crystals. Food Hydrocolloids, 94. https://doi.org/10.1016/j.foodhyd.2019.04.010
Kim, H. Y., Lee, J. H., Kim, J. Y., Lim, W. J., and Lim, S. T. (2012). Characterization of nanoparticles prepared by acid hydrolysis of various starches. Starch/Staerke, 64(5), 367–373. https://doi.org/10.1002/star.201100105
Kim, H. Y., Park, S. S., and Lim, S. T. (2015). Preparation, characterization and utilization of starch nanoparticles. Colloids and Surfaces B: Biointerfaces, 126, 607–620. https://doi.org/10.1016/j.colsurfb.2014.11.011
Kim, J. H., Park, D. H., and Kim, J.-Y. (2017). Effect of heat-moisture treatment under mildly acidic condition on fragmentation of waxy maize starch granules into nanoparticles. Food Hydrocolloids, 63, 59–66. https://doi.org/10.1016/J.FOODHYD.2016.08.018
Koksel, H., Muti, S. O., and Kahraman, K. (2023). Starch. ICC Handbook of 21st Century Cereal Science and Technology, 45–54. https://doi.org/10.1016/B978-0-323-95295-8.00026-5
Korkut, A., and Kahraman, K. (2019). Nişasta Nanokristali Üretimi ve Karakterizasyonu. European Journal of Science and Technology. https://doi.org/10.31590/ejosat.626229
Landerito, N. A., and Wang, Y. J. (2005). Preparation and properties of starch phosphates using waxy, common, and high-amylose corn starches. II. Reactive extrusion method. Cereal Chemistry, 82(3). https://doi.org/10.1094/CC-82-0271
Le Corre, D., and Angellier-Coussy, H. (2014). Preparation and application of starch nanoparticles for nanocomposites: A review. In Reactive and Functional Polymers (Vol. 85). https://doi.org/10.1016/j.reactfunctpolym.2014.09.020
León, A., Reuquen, P., Garín, C., Segura, R., Vargas, P., Zapata, P., and Orihuela, P. A. (2017). FTIR and raman characterization of TiO2 nanoparticles coated with polyethylene glycol as carrier for 2-methoxyestradiol. Applied Sciences (Switzerland), 7(1), 1–9. https://doi.org/10.3390/app7010049
Li, Z., Jiang, X., Liu, H., Yao, Z., Liu, A., and Ming, L. (2022). Evaluation of Hydrophilic and Hydrophobic Silica Particles on the Release Kinetics of Essential Oil Pickering Emulsions. ACS Omega, 7(10). https://doi.org/10.1021/acsomega.1c06666
Liu, D., Wu, Q., Chen, H., and Chang, P. R. (2009). Transitional properties of starch colloid with particle size reduction from micro- to nanometer. Journal of Colloid and Interface Science, 339(1), 117–124. https://doi.org/10.1016/J.JCIS.2009.07.035
Lv, H., Wang, Z., An, J., Li, Z., Shi, L., and Shan, Y. (2023). Preparation and Emulsifying Properties of Carbon-Based Pickering Emulsifier. Processes, 11(4). https://doi.org/10.3390/pr11041070
Mariano, M., Mukurumbira, A., Amonsou, E. O., Dufresne, A., and Mellem, J. J. (2017). Microstructure, thermal properties and crystallinity of amadumbe starch nanocrystals. International Journal of Biological Macromolecules, 102, 241–247. https://doi.org/10.1016/j.ijbiomac.2017.04.030
Marku, D., Wahlgren, M., Rayner, M., Sjöö, M., and Timgren, A. (2012). Characterization of starch Pickering emulsions for potential applications in topical formulations. International Journal of Pharmaceutics, 428(1–2), 1–7. https://doi.org/10.1016/j.ijpharm.2012.01.031
Marta, H., Rizki, D. I., Mardawati, E., Djali, M., Mohammad, M., and Cahyana, Y. (2023). Starch Nanoparticles: Preparation, Properties and Applications. In Polymers (Vol. 15, Issue 5). https://doi.org/10.3390/polym15051167
Matos, M., Laca, A., Rea, F., Iglesias, O., Rayner, M., and Gutiérrez, G. (2018). O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation. Journal of Food Engineering, 222, 207–217. https://doi.org/10.1016/J.JFOODENG.2017.11.009
McClements, D. J. (2015). Food Emulsions: Principles, Practices, and Techniques, 3rd Ed. In Food Emulsions: Principles, Practices, and Techniques, Third Edition. https://doi.org/10.1201/b18868
Ming, L., Wu, H., Liu, A., Naeem, A., Dong, Z., Fan, Q., Zhang, G., Liu, H., and Li, Z. (2023). Evolution and critical roles of particle properties in Pickering emulsion: A review. In Journal of Molecular Liquids (Vol. 388). https://doi.org/10.1016/j.molliq.2023.122775
Pan, J., Chen, J., Wang, X., Wang, Y., and Fan, J. B. (2023). Pickering emulsion: From controllable fabrication to biomedical application. In Interdisciplinary Medicine (Vol. 1, Issue 3). https://doi.org/10.1002/INMD.20230014
Peng, H., Xiong, H., and Wang, S. (2011). Soluble starch – based biodegradable and microporous microspheres as potential adsorbent for stabilization and controlled release of coix seed oil. 693–702. https://doi.org/10.1007/s00217-011-1438-4
Rayees, R., Gani, A., Noor, N., Ayoub, A., and Ashraf, Z. U. (2024). General approaches to biopolymer-based Pickering emulsions. International Journal of Biological Macromolecules, 267, 131430. https://doi.org/10.1016/J.IJBIOMAC.2024.131430
Saeng-on, J., and Aht-Ong, D. (2017). Production of starch nanocrystals from agricultural materials using mild acid hydrolysis method: Optimization and characterization. Polymers from Renewable Resources, 8(3), 91–116.
Šárka, E., and Dvořáček, V. (2017). Waxy starch as a perspective raw material (a review). Food Hydrocolloids, 69, 402–409. https://doi.org/10.1016/j.foodhyd.2017.03.001
Sha, X. S., Xiang, Z. J., Bin, L., Jing, L., Bin, Z., Jiao, Y. J., and Kun, S. R. (2012). Preparation and physical characteristics of resistant starch (type 4) in acetylated indica rice. Food Chemistry, 134(1). https://doi.org/10.1016/j.foodchem.2012.02.081
Shabir, I., Dar, A. H., Dash, K. K., Srivastava, S., Pandey, V. K., Manzoor, S., Manzoor, S., and Bashir, I. (2023). Formulation, characterization, and applications of organic Pickering emulsions: A comprehensive review. Journal of Agriculture and Food Research, 14. https://doi.org/10.1016/j.jafr.2023.100853
Shukri, R., and Shi, Y. C. (2017). Structure and pasting properties of alkaline-treated phosphorylated cross-linked waxy maize starches. Food Chemistry, 214. https://doi.org/10.1016/j.foodchem.2016.07.036
Sun, Q., Gong, M., Li, Y., and Xiong, L. (2014). Effect of retrogradation time on preparation and characterization of proso millet starch nanoparticles. Carbohydrate Polymers, 111, 133–138. https://doi.org/10.1016/J.CARBPOL.2014.03.094
Tan, Y., Xu, K., Niu, C., Liu, C., Li, Y., Wang, P., and Binks, B. P. (2014). Triglyceride-water emulsions stabilised by starch-based nanoparticles. Food Hydrocolloids, 36. https://doi.org/10.1016/j.foodhyd.2013.08.032
Thompson, L. U., Maningat, C. C., Woo, K., and Seib, P. A. (2011). In Vitro Digestion of RS4-Type Resistant Wheat and Potato Starches, and Fermentation of Indigestible Fractions. Cereal Chemistry, https://doi.org/10.1094/CCHEM-07-10-0098
Tzoumaki, M. V., Moschakis, T., Kiosseoglou, V., and Biliaderis, C. G. (2011). Oil-in-water emulsions stabilized by chitin nanocrystal particles. Food Hydrocolloids, 25(6). https://doi.org/10.1016/j.foodhyd.2011.02.008
Xie, J., Hse, C. Y., De Hoop, C. F., Hu, T., Qi, J., and Shupe, T. F. (2016). Isolation and characterization of cellulose nanofibers from bamboo using microwave liquefaction combined with chemical treatment and ultrasonication. Carbohydrate Polymers, 151. https://doi.org/10.1016/j.carbpol.2016.06.011
Zhai, X., Lin, D., Liu, D., and Yang, X. (2018). Emulsions stabilized by nanofibers from bacterial cellulose: New potential food-grade Pickering emulsions. Food Research International, 103. https://doi.org/10.1016/j.foodres.2017.10.030
Zhou, F. Z., Yu, X. H., Luo, D. H., Yang, X. Q., and Yin, S. W. (2023). Pickering water in oil emulsions prepared from biocompatible gliadin/ethyl cellulose complex particles. Food Hydrocolloids, 134. https://doi.org/10.1016/j.foodhyd.2022.108050
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Journal of Raw Materials to Processed Foods
This work is licensed under a Creative Commons Attribution 4.0 International License.
