Characterization of quinoa starch nanoparticles as a stabilizer for oil in water Pickering emulsion

• Published in: Food chemistry 2023-11, Vol.427, p.136697-136697, Article 136697
• Main Authors: Jiang, Fan, Zhu, Yulian, Hu, Wen-Xuan, Li, Mengqing, Liu, Yangjin, Feng, Jingjing, Lv, Xin, Yu, Xiuzhu, Du, Shuang-kui
• Format: Article
• Language: English
• Subjects: Nanoprecipitation; O/W Pickering emulsions; Quinoa starch nanoparticles; Re-dispersible emulsion; Stability
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136697

[Display omitted] •Quinoa starch nanoparticles (QSNPs) can stabilize O/W Pickering emulsion.•QSNPs-based emulsions showed excellent stability against harsh conditions.•QSNPs-based emulsions had the potential to produce colloidal powder containing oil. Quinoa starch nanoparticles (QSNPs) prepared by nanoprecipitation had a uniform particle size of 191.20 nm. QSNPs with amorphous crystalline structure had greater contact angle than QS with orthorhombic crystalline structure, which can therefore be utilized to stabilize Pickering emulsions. QSNPs-based Pickering emulsions prepared by suitable formulations (QSNPs concentration of 2.0–2.5 %, oil volume fraction of 0.33–0.67) exhibited good stability against pH of 3–9 and ionic strength of 0–200 mM. The oxidative stability of the emulsions increased with increasing starch concentration and ionic strength. Microstructural and rheological results indicated that the structure of the starch interfacial film and the thickening effect of the water phase affected the emulsion stability. The emulsion had excellent freeze–thaw stability and can be produced as a re-dispersible dry emulsion using the freeze-drying technique. These results implied that the QSNPs had great potential for application in the preparation of Pickering emulsions.