Application of modified corn starch in stabilization of ultrasonic-assisted pickering oil in water emulsion

Abstract

Starch is a sustainable and cheap raw material claimed as a good emulsion stabilizer for edible products either in food or pharmaceutical industry. To produce an emulsion stabilized by food based edible stabilizer, this study focused on the non-chemical starch modification for oil in water (O/W) emulsion stabilization produced by ultrasonic emulsification. The results showed that the finest emulsion was obtained at power rate of 500 W for 7 mins of sonication. The stability of the emulsion was investigated by turbidity, centrifugal stability values and droplet size. Pre-gelatinized corn starch (PCS) stabilizer showed better emulsion stability compared to gelatinized corn starch (GCS) due to the different polysaccharide components of the two modified cornstarch. GCS mainly contained amylose while the PCS contained both amylose and amylopectin. The emulsion, stabilized by 6 wt.% of PCS and addition of 3 wt.% of tween-80 exhibited excellent storage stability, along the 30 days storage. The results showed the lowest turbidity of 1.01 cm-1 , centrifugal stability value of 36.85% and average droplet diameter of 14.27 µm.