Abstract
This study investigated the formation and destabilization of emulsions with different interfacial assemblies of octenyl succinic anhydride starch (OSAS) and chitosan (CS) at critical pH values. All emulsion droplets were connected to each other via bridging of interfacial percolation and observed to form gel network structures during prolonged storage. In addition, partial pH-dependent flocculation occurred during preparation and decreased the degree of coalescence and creaming of emulsions. Compared to bilayer (OSAS-CS and CS-OSAS) emulsions, the complex (OSAS/CS)-stabilized emulsions were more resistant to coalescence, creaming, and lipid oxidation because of their thick interfacial layers (∼2 μm) and tight percolation networks. The layer-by-layer adsorption of OSAS and CS at the interface may lead to reduced homogeneity and stability of the bilayers, making them relatively susceptible to destabilization. Moreover, an appropriate pH (6.0) facilitated the oxidation stability of emulsions by influencing inter-droplet electrostatic interactions. For complex-stabilized emulsions, the lipid hydroperoxide content at pH 6.0 was reduced by approximately 22.85% and 12.26% respectively compared with that at pH 5.5 and pH 6.5. This work may provide promising insights into the rational design of emulsions with desirable stability by combing biopolymers.
Published Version
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