Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions

• Published in: Journal of the science of food and agriculture Vol. 92; no. 9; pp. 1841 - 1847
• Main Authors: Rayner, Marilyn, Timgren, Anna, Sjöö, Malin, Dejmek, Petr
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.07.2012; Wiley; John Wiley and Sons, Limited
• Subjects: Agricultural and Veterinary sciences; Agricultural Science, Forestry and Fisheries; Agricultural Sciences; Agriculture, Forestry and Fisheries; Biological and medical sciences; Carbohydrates; Cereal and baking product industries; chemistry; Chenopodium quinoa; Chenopodium quinoa - chemistry; cosmetics; creaming; droplet size; Elasticity; Emulsions; Food industries; Food science; foods; Fundamental and applied biological sciences. Psychology; Gels; granules; homogenization; Hydrophobic and Hydrophilic Interactions; hydrophobicity; Jordbruk, skogsbruk och fiske; Lantbruksvetenskap och veterinärmedicin; Lantbruksvetenskap, skogsbruk och fiske; modulus of elasticity; oils; Oils & fats; Oils - chemistry; Particle Size; Pickering emulsion; quinoa; quinoa grain; Rheology; Seeds; Seeds - chemistry; stabilise; Starch; Starch - chemistry; Starch and starchy product industries; starch granules; Succinic Anhydrides; Surface Properties; surfactant-free; Water; Water - chemistry; Starch granule; Quinoa; stabilise; Emulsion; Pickering emulsion; Starch; Pseudocereals; surfactant-free; Carbohydrate; Surfactant; Polysaccharide; Food
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.5610

BACKGROUND: Particle‐stabilised emulsions, so‐called Pickering emulsions, are known to possess many beneficial properties, including being extremely stable. Starch granules isolated from quinoa have been used as emulsion stabilising particles. The granules were intact, 1–3 µm in diameter and modified with octenyl succinic anhydride to increase their hydrophobicity. Starch granules, as opposed to most other particles used to generate Pickering emulsions, are edible, abundant and derived from natural sources. RESULTS: Emulsions produced by high shear homogenisation had droplet sizes of 9–70 µm depending on the starch‐to‐oil ratio. Droplet size decreased with increasing starch‐to‐oil ratio, but was unaffected by the oil phase volume over a range of 5–33% oil (v/v). Although the drops were large and subject to creaming, their size remained unchanged over a period of 7 days. By adjusting the starch‐to‐oil ratio drops could be made to be buoyancy neutral to prevent creaming. Rheological characterisation indicated a gel structure with an elastic modulus in the range 200–2000 Pa depending on droplet size. CONCLUSION: This work has demonstrated the successful use of starch granules to stabilise emulsions which may find applications beyond that of food, for example in cosmetics and pharmaceutical formulations. Copyright © 2012 Society of Chemical Industry