Influence of formulation parameters on lipid oxidative stability of Pickering emulsion stabilized by hydrophobically modified starch particles

• Published in: Carbohydrate polymers 2020-10, Vol.246, p.116649-116649, Article 116649
• Main Authors: Zhu, Wei, Zheng, Fen, Song, Xiaoyan, Ren, Hongtao, Gong, Hui
• Format: Article
• Language: English
• Subjects: Emulsions; Formulation parameters; Hydrophobic and Hydrophilic Interactions; Lipid; Oryza - chemistry; Oxidation-Reduction; Oxidative stability; Oxidative Stress; Particle Size; Pickering emulsion; Rice starch; Sodium Chloride - chemistry; Starch - analogs & derivatives; Starch - chemistry; Sucrose - chemistry; Thiobarbituric Acid Reactive Substances - chemistry; Viscosity; Water - chemistry
• ISSN: 0144-8617; 1879-1344
• DOI: 10.1016/j.carbpol.2020.116649

[Display omitted] •The oxidative stability of starch-based Pickering emulsions was investigated.•Starch concentration and oil fraction had significant influences on lipid oxidation.•Emulsions had better oxidative stability at pH 6.0–7.0 and low NaCl concentration.•Sucrose concentration had no obvious effect on lipid oxidation of the emulsions.•Starch particle shells prevented the oil droplets from contacting with pro-oxidant. Sunflower oil–in–water Pickering emulsions were fabricated using octenyl succinic anhydride modified rice starches as particulate stabilizers. The major factors influencing oxidative stability of emulsions were investigated. Results indicated that oxidative stability was enhanced with the increase of starch particle concentration and oil fractions. The emulsions had excellent oxidative stability at pH 6.0–7.0. Low NaCl concentration of 40 mmol/L slightly increased lipid stability, while high NaCl concentration decreased oxidative stability. Sucrose concentrations ranging from 0 to 200 mmol/L had no obvious effect on oxidative stability. Results of confocal laser scanning microscope showed that the hydrophobically modified starch particles built up 3D-network barrier around oil droplets at oil–water interface, which increased the viscosity of continuous phase and prevented oil droplets from contacting with pro-oxidants in water phase, thus decreasing peroxide value and thiobarbituric acid reactive substances. These results implied that starch-based Pickering emulsion may be a promising delivery vehicle for bioactive compounds.