abstract

• In this work, surfactant-modified starches were prepared by reactive extrusion (REX) and used as stabilizers for olive oil-in-water Pickering emulsions. The referred starches are waxy maize starch phosphate (P-MS), octenyl succinic anhydride maize starch (OSA-MS), and octenyl succinic anhydride rice starch (OSA-RS). Pickering emulsions were emulsified by microfluidization and spray-dried to evaluate the efficiency of encapsulation and the protective effect of starch derivatives in the encapsulated olive oil. Results showed that OSA-RS presented the smallest particle size and the most electronegative ζ-potential. Among the considered starches, OSA-RS possesses the best characteristics as surfactant to improve emulsification and digestibility of oil-in-water Pickering emulsions. On the other hand, P-MS has the ideal properties to be used as wall material for spray drying to increase oil stability and reduce digestibility of microcapsules. © 2021, The Author(s), under exclusive licence to Springer Science%2bBusiness Media, LLC, part of Springer Nature.

authors

• Espinosa Solís Vicente
• Portilla Rivera Oscar Manuel

publication date

• 2021-01-01

funding provided via

• Swine Innovation Porc, SIP: 20211607, 20211671  Grant

published in

• Food and Bioprocess Technology  Journal

keywords

• Digestibility; Microfluidization; Olive oil; Pickering emulsions; Reactive extrusion Emulsification; Ostwald ripening; Particle size; Spray drying; Starch; Surface active agents; Microfluidization; Modified starches; Octenyl succinic anhydride; Pickering emulsions; Protective effects; Reactive extrusions; Starch derivatives; Waxy maize starch; Olive oil

Digital Object Identifier (DOI)

• 10.1007/s11947-021-02673-4

PubMed ID

start page

• 1835

end page

• 1843

volume

• 14

issue

• 10