Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer

Abstract

Preparation of high internal phase Pickering emulsions (HIPPEs) from starch nanocrystals (SNCs) is currently a key area of research. However, the high cost of producing SNCs restricts their usage in the food industry. This study investigated the effectiveness of micron-sized esterified maize starch (M-NMS) as the sole stabilizer for the preparation of HIPPEs. It was found that stable, gel-like HIPPEs with an oil phase volume of 75–90% could be created by using M-NMS granules at a concentration of ≥3.0 wt%. At a pH of 5.0–9.0, the absolute value of zeta potential for all emulsions exceeded 61 mV, indicating high interfacial stability. The addition of NaCl at a concentration of 40–160 mmol/l had no significant effect on the emulsion's viscosity, viscoelasticity, or stability. The gel structure formed by the swollen M-NMS molecular chain predominantly determined the emulsion's performance, as shown by atomic force microscopy.