Open AccessColloidal properties and stability of olive oil-in water emulsions stabilized by starch particles
Author(s) -
Umer Farooq,
Carla Di Mattia,
Marco Faieta,
Federica Flamminii,
Paola Pittia
Publication year - 2021
Publication title -
italian journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 33
eISSN - 2239-5687
pISSN - 1120-1770
DOI - 10.15586/ijfs.v33i4.2090
Subject(s) - starch , emulsion , pickering emulsion , chemical engineering , rheology , colloid , modified starch , olive oil , oil droplet , materials science , particle size , chemistry , chromatography , food science , composite material , engineering
In this study, olive oil-in-water emulsions (30% oil, v/v) were prepared by using high-pressure homogenization and different concentrations of modified corn starch particles (6–10% w/v). After a preliminary physical characterization, the modified starch particles were used to produce olive oil-in water (o/w) emulsions whose droplet size and distribution, flow behavior, microstructure, and physical stability were evaluated. The stabilization by Pickering phenomena was observed, as well as the formation of a starch network able to entrap oil particles. Increasing the starch concentration enhanced the emulsion physical stability by improving the oil particles’ stabilization within the starch network.