Preparation, Characterization, and Utilization of Crosslinked and Dual‐Modified Banana Starch for Stabilizing Pickering Emulsion

Abstract

AbstractThe effect of sodium trimetaphosphate (STMP, 1%–3%), STMP + dry heat (STMP‐DH, at 180 °C for 60 min), and octenyl succinic anhydride (OSA, 3%) on functional, structural, morphological, and thermo‐rheological properties of banana starch is studied. Similar Fourier‐transform infrared (FTIR) and X‐ray diffraction (XRD) patterns of modified starches indicate minor structural changes; however, the degree of crystallinity significantly of native starch (26.88%) reduces after crosslinking (16.32%) and dual modification (13.91%). The native granules are flattened, elongated, oval‐ellipsoidal, and compact granules, whereas STMP starches have smoother surfaces than STMP‐DH starches. Due to changes in structure and functional groups, swelling and solubility of granules decrease, which depreciate the viscosity curve during cooking. In addition, pasting temperature elevates after STMP modification (76.3–83.1 °C) and remains comparable after STMP‐DH (76.3–75.1 °C). The rheological analysis shows that native starch gel has more shear‐thinning behavior and dominant elastic component than modified starches. The modified edible starch particles are successfully used to stabilize oil‐in‐water Pickering emulsion. The 2% and 3% STMP starches show better storage stability comparable to 3% OSA starch for up to 30 days. However, the loss in functional groups and amphiphilic properties of STMP‐DH results in creaming and an inability to perform as desired.