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

Food Research Pub Date : 2024-03-03 DOI:10.26656/fr.2017.8(s1).12

N. Aryanti, D. H. Wardhani, A. Nafiunisa, N.A.Y. Putri, R.A. Firmansyah, N.D. Cahyani, S. Nabila

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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.

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变性玉米淀粉在超声波辅助沥青油水乳化液稳定化中的应用

淀粉是一种可持续且廉价的原材料，被认为是食品或制药行业可食用产品的良好乳液稳定剂。为了用食品级可食用稳定剂生产乳液稳定剂，本研究重点关注通过超声乳化法生产水包油（O/W）乳液稳定剂的非化学淀粉改性。结果表明，在超声功率为 500 W、超声时间为 7 分钟的条件下，乳化效果最好。通过浊度、离心稳定性值和液滴大小考察了乳液的稳定性。与糊化玉米淀粉（GCS）相比，预糊化玉米淀粉（PCS）稳定剂显示出更好的乳液稳定性，这是因为两种改性玉米淀粉的多糖成分不同。GCS 主要含有直链淀粉，而 PCS 则同时含有直链淀粉和支链淀粉。经 6 wt.% 的 PCS 和 3 wt.% 的吐温-80 稳定的乳液在 30 天的储存过程中表现出极佳的储存稳定性。结果表明，该乳液的浊度最低，为 1.01 cm-1，离心稳定性值为 36.85%，平均液滴直径为 14.27 µm。

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Food Research

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