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Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
MedLine Citation:
PMID:  22318925     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
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.
Authors:
Marilyn Rayner; Anna Timgren; Malin Sjöö; Petr Dejmek
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-2-8
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  -     ISSN:  1097-0010     ISO Abbreviation:  -     Publication Date:  2012 Feb 
Date Detail:
Created Date:  2012-2-9     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Society of Chemical Industry.
Affiliation:
Department of Food Technology Engineering and Nutrition, Lund University, Box 124, SE 221 00 Lund, Sweden. marilyn.rayner@food.lth.se.
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