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Preparation and encapsulation properties of double Pickering emulsions stabilized by quinoa starch granules

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Author

Summary, in English

Double emulsions have potential applications in the food, cosmetic and pharmaceutical industries as vehicles for encapsulation and delivery of nutrients during food digestion or as drug release. The major drawback of this type of emulsions is that they are often difficult to stabilize. Particle stabilized emulsions, known as Pickering emulsions, show special features, such as being extremely stable with respect to coalescence. Starch granules have proved to be a suitable stabiliser for food grade Pickering emulsions. In this work, starch double W1/O/W2 Pickering emulsions were prepared and their encapsulation stability was studied as well as the impact of varying the lipophilic emulsifier (PGPR90) content and salt concentration in the W1 inner aqueous phase. Encapsulation properties were quantified by monitoring the release of a hydrophilic dye from the inner aqueous phase spectrophotometrically. Two double emulsion systems were studied, one with an inner aqueous phase with 0.1M NaCl and the other with 0.2M NaCl. The initial encapsulation efficiency was over 98.5% immediately after emulsification production. The encapsulation stability (ES) remained over 90% after 21 days for both systems studied, where 0.1 M NaCl W1 emulsion had a ES of 95.2% and the 0.2 M NaCl W1 emulsion had a ES of 91.1% respectively.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2013

Language

English

Pages

147-153

Publication/Series

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volume

423

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Double emulsions
  • starch granule
  • encapsulation
  • Pickering emulsions

Status

Published

Project

  • ANTIDIABETIC FOOD CENTRE

ISBN/ISSN/Other

  • ISSN: 0927-7757