Pickering emulsions stabilized with native and lauroylated amaranth starch
2018
Leal-Castañeda, Everth J. | García-Tejeda, Yunia | Hernández-Sánchez, Humberto | Alamilla-Beltrán, Liliana | Téllez-Medina, Darío I. | Calderón-Domínguez, Georgina | García, Hugo S. | Gutiérrez-López, Gustavo F.
Pickering emulsions were prepared by using native and modified (esterification with lauroyl chloride) amaranth starches as stabilizing particles of an oil phase formed with a mixture of canola oil and α-tocopherol (1% v/v). The effect of different concentrations of native (NS) and modified starch (MS) ranging from 2 to 30 %wt was evaluated in the emulsions regarding average droplet size, emulsion stability, zeta potential (ζ) and emulsification index. Optical microscopy showed that both NS and MS were adsorbed at the oil-water interface forming a barrier that delayed phase separation. The MS gave place to a smaller emulsion droplet size than NS, and no phase separation was detected for the emulsions prepared by using 20 and 30 % wt of NS or MS, producing stable emulsions.
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