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Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism

The development of emulsion gels has attracted increasing interests due to their potential applications as oil structuring templates and release-controlled carriers for sensitive lipid-soluble bioactive compounds. This work aimed to elucidate the importance of changing the degree of substitution (DS...

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Main Authors: Li, Songnan, Zhang, Bin, Tan, Chin Ping, Li, Chao, Fu, Xiong, Huang, Qiang
Format: Article
Language:English
Published: Elsevier 2019
Online Access:http://psasir.upm.edu.my/id/eprint/81527/1/Octenylsuccinate%20quinoa%20starch%20granule-stabilized%20pickering%20emulsion%20gels%20preparation%2C%20microstructure%20and%20gelling%20mechanism.pdf
http://psasir.upm.edu.my/id/eprint/81527/
https://www.sciencedirect.com/science/article/abs/pii/S0268005X18316734
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spelling my.upm.eprints.815272020-10-30T07:46:21Z http://psasir.upm.edu.my/id/eprint/81527/ Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism Li, Songnan Zhang, Bin Tan, Chin Ping Li, Chao Fu, Xiong Huang, Qiang The development of emulsion gels has attracted increasing interests due to their potential applications as oil structuring templates and release-controlled carriers for sensitive lipid-soluble bioactive compounds. This work aimed to elucidate the importance of changing the degree of substitution (DS, 0.0072–0.0286) and oil volume fraction (Φ, 10–90%) to achieve octenylsuccinate (OS) quinoa starch granule-based Pickering emulsion gels. The gelation process, droplet size distribution, rheological properties and microstructure of Pickering emulsion gels formed at various DS and Φ values were evaluated. Octenylsuccinylation did not change the morphology or the granule size of quinoa starch but significantly increased the contact angle from 36.2° to 68.7°. OS quinoa starch granule-stabilized Pickering emulsion gels were formed at a DS of 0.0286 with Φ values ranging from 50 to 70%. At the Φ value of 70%, increasing DS progressively increased the apparent viscosity (η) and storage modulus (G′) of the emulsions as a result of the adsorption of more OS quinoa starch granules at the oil/water interface. Both η and G′ showed an increasing trend as a function of Φ (50–70%) at a DS value of 0.0286, and this was closely related to the microstructure of the formed emulsion gels. The network of OS quinoa starch-based Pickering emulsion gels at high Φ values (e.g., 60% and 70%) was mainly composed of compact “aggregated” oil droplets, which was largely attributed to the inter-droplet interactions. These results are of great help in understanding the gelling mechanism and the development of starch granule-based Pickering emulsion gels. Elsevier 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/81527/1/Octenylsuccinate%20quinoa%20starch%20granule-stabilized%20pickering%20emulsion%20gels%20preparation%2C%20microstructure%20and%20gelling%20mechanism.pdf Li, Songnan and Zhang, Bin and Tan, Chin Ping and Li, Chao and Fu, Xiong and Huang, Qiang (2019) Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism. Food Hydrocolloids, 91. pp. 40-47. ISSN 0268-005X https://www.sciencedirect.com/science/article/abs/pii/S0268005X18316734 10.1016/j.foodhyd.2019.01.001
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The development of emulsion gels has attracted increasing interests due to their potential applications as oil structuring templates and release-controlled carriers for sensitive lipid-soluble bioactive compounds. This work aimed to elucidate the importance of changing the degree of substitution (DS, 0.0072–0.0286) and oil volume fraction (Φ, 10–90%) to achieve octenylsuccinate (OS) quinoa starch granule-based Pickering emulsion gels. The gelation process, droplet size distribution, rheological properties and microstructure of Pickering emulsion gels formed at various DS and Φ values were evaluated. Octenylsuccinylation did not change the morphology or the granule size of quinoa starch but significantly increased the contact angle from 36.2° to 68.7°. OS quinoa starch granule-stabilized Pickering emulsion gels were formed at a DS of 0.0286 with Φ values ranging from 50 to 70%. At the Φ value of 70%, increasing DS progressively increased the apparent viscosity (η) and storage modulus (G′) of the emulsions as a result of the adsorption of more OS quinoa starch granules at the oil/water interface. Both η and G′ showed an increasing trend as a function of Φ (50–70%) at a DS value of 0.0286, and this was closely related to the microstructure of the formed emulsion gels. The network of OS quinoa starch-based Pickering emulsion gels at high Φ values (e.g., 60% and 70%) was mainly composed of compact “aggregated” oil droplets, which was largely attributed to the inter-droplet interactions. These results are of great help in understanding the gelling mechanism and the development of starch granule-based Pickering emulsion gels.
format Article
author Li, Songnan
Zhang, Bin
Tan, Chin Ping
Li, Chao
Fu, Xiong
Huang, Qiang
spellingShingle Li, Songnan
Zhang, Bin
Tan, Chin Ping
Li, Chao
Fu, Xiong
Huang, Qiang
Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism
author_facet Li, Songnan
Zhang, Bin
Tan, Chin Ping
Li, Chao
Fu, Xiong
Huang, Qiang
author_sort Li, Songnan
title Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism
title_short Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism
title_full Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism
title_fullStr Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism
title_full_unstemmed Octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism
title_sort octenylsuccinate quinoa starch granule-stabilized pickering emulsion gels: preparation, microstructure and gelling mechanism
publisher Elsevier
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/81527/1/Octenylsuccinate%20quinoa%20starch%20granule-stabilized%20pickering%20emulsion%20gels%20preparation%2C%20microstructure%20and%20gelling%20mechanism.pdf
http://psasir.upm.edu.my/id/eprint/81527/
https://www.sciencedirect.com/science/article/abs/pii/S0268005X18316734
_version_ 1682298728933752832
score 13.211869

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