Stability and tribological properties of oil-in-water emulsions stabilized with native corn starch and olive leaves phenolic extracts

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2025-10-01 Epub Date: 2025-03-25 DOI:10.1016/j.foodhyd.2025.111382

Umer Farooq , Elke Scholten , Carla Di Mattia , Marco Faieta , Paola Pittia

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Abstract

In this work, the tribological behaviour of o/w model emulsions stabilized by native corn starch particles in association with a surface-active olive leaf phenolic extract (OLE) was studied. Preliminarily, starch particles were submitted to a high-pressure homogenization pre-treatment and were then separated, by sedimentation, into small (<5 μm, centered on 2.5 μm) and large (<50 μm, centered on 17 μm) particles. Oil-in-water emulsions (10 % dispersed phase, w/v) were prepared using native corn starch particles in the presence of OLE as an emulsifier and characterized for particle size, microstructure and tribological behaviour. OLE and starch particles were both needed for system structuration, providing stability with different mechanisms. OLE triggered oil droplet formation acting as a low molecular weight emulsifier, while starch particles played a different role in the stabilization of the emulsions based on their size: the small starch particles provide stability by adsorbing onto the o/w interface, while the large particles provide stability by forming an interconnected network in the continuous phase, which embedded OLE-stabilized oil droplets. The tribological study showed that emulsions stabilized by small particles showed higher friction coefficients. In these emulsions, the stable emulsion droplets provided particle lubrication. In emulsions stabilized by large particles, lower friction coefficients were observed, which was due to the low stability of the oil droplets. The oil droplets could easily coalesce under flow, causing the formation of an oil film, which was more efficient in lowering the friction coefficient than the oil droplets stabilized with smaller particles. Such findings demonstrated that the size of starch particles played an important role in the stabilization mechanism of the emulsions as well as of their lubrication properties, and can be used to control different properties of emulsions.

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天然玉米淀粉和橄榄叶酚提取物稳定水包油乳剂的稳定性和摩擦学性能

在这项工作中，研究了由天然玉米淀粉颗粒与表面活性橄榄叶酚提取物（OLE）联合稳定的o/w模型乳剂的摩擦学行为。初步将淀粉颗粒进行高压均质预处理，然后沉淀分离成小颗粒（<5 μm，以2.5 μm为中心）和大颗粒（<50 μm，以17 μm为中心）。采用天然玉米淀粉颗粒作为乳化剂，在OLE的存在下制备了10%分散相（w/v）的水包油乳液，并对其粒径、微观结构和摩擦学性能进行了表征。体系结构都需要OLE和淀粉颗粒，提供不同机理的稳定性。OLE作为低分子量乳化剂触发了油滴的形成，而淀粉颗粒根据其大小在乳液的稳定中发挥了不同的作用：小的淀粉颗粒通过吸附在o/w界面上提供稳定性，而大颗粒通过在连续相中形成相互连接的网络来提供稳定性，其中嵌入OLE稳定的油滴。摩擦学研究表明，小颗粒稳定的乳剂具有较高的摩擦系数。在这些乳剂中，稳定的乳剂液滴提供颗粒润滑。在由大颗粒稳定的乳液中，观察到较低的摩擦系数，这是由于油滴的低稳定性。油滴在流动过程中容易聚结，形成油膜，比用小颗粒稳定的油滴更有效地降低摩擦系数。这说明淀粉颗粒的大小对乳剂的稳定机理和润滑性能起着重要的作用，可以用来控制乳剂的不同性能。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.