Article
Food Science & Technology
M. Matos, A. Marefati, P. Barrero, M. Rayner, G. Gutierrez
Summary: Resveratrol, a photosensitive bioactive molecule, has low solubility in water or triglyceride oils, but can be solubilized in essential oils for use in emulsions. This study found that stable Pickering emulsions could be prepared using OSA-modified rice starch granules, even with partial coverage. Emulsions containing 30% v/v mixture of orange oil in Miglyol as the dispersed phase were suitable as a resveratrol carrier system, achieving encapsulation efficiency values close to 90%.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Mejo Kuzhithariel Remanan, Fan Zhu
Summary: Pickering emulsions stabilized with octenyl succinic acid modified starch nanoparticles were used as a delivery system for rutin. Starch nanoparticles were prepared from quinoa, maize, and potato and modified to stabilize the emulsions. The emulsions showed good stability and rutin was effectively encapsulated in the emulsions. In vitro studies showed sustained release of rutin from the emulsions.
Article
Polymer Science
Fengchao Zhou, Mingyang Dong, Jianhui Huang, Guorong Lin, Jie Liang, Shibin Deng, Chenqi Gu, Qingyu Yang
Summary: Native starch from different botanical origins was modified by octenyl succinic anhydride (OSA) to introduce octenyl succinic (OS) groups, resulting in different OS-starch with varying levels and degree of substitution. The structural properties of the OS-starch and its ability to stabilize Pickering emulsions were studied. It was found that OSA modification had no effect on the morphology or crystal structure of the starch, but significantly increased contact angle and particle size distribution. The emulsifying capacity was improved by OSA, with higher levels of modification leading to better stability of the emulsions.
Article
Chemistry, Applied
Wenxiu Zheng, Lin Ren, Wenzhuo Hao, Changhong Liu, Lei Zheng
Summary: This study developed Pickering emulsions to encapsulate hydrophobic bioactive compound I3C and enhance its storage stability. The results showed that modified starch with a higher degree of substitution was more effective in improving stability and protecting I3C against ultraviolet light. These food-grade Pickering emulsions have potential for use as a nutrient or dietary supplement in food applications.
Article
Chemistry, Applied
Mejo Kuzhithariel Remanan, Fan Zhu
Summary: This study investigated high internal phase Pickering emulsions (HIPPEs) stabilized by modified starch nanoparticles (SNPs) as a delivery system for ferulic acid (FA). Quinoa (Q, 153 nm) and maize (M, 221 nm) SNPs were prepared and modified with nonenyl succinic anhydride (NSA) and octenyl succinic acid (OSA). The obtained FA-encapsulated HIPPEs showed excellent stability and sustained release of FA. The results indicated the potential of using modified SNPs to efficiently encapsulate FA in HIPPEs.
Article
Food Science & Technology
Ana Gabriela da Silva Anthero, Talita Aline Comunian, Eveling Oliveira Bezerra, Guilherme de Figueiredo Furtado, Miriam Dupas Hubinger
Summary: This study evaluated the individual and combined use of gum Arabic, OSA-modified corn starch, and stearic acid-modified malt as emulsifiers for Capsicum oleoresin emulsions. The results showed that the synergistic effect of these emulsifiers led to stable emulsions with improved capsaicin retention and increased viscosity.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Chemistry, Applied
Eun Byul Ko, Jong-Yea Kim
Summary: Increasing the content of SNPs and adding chitosan can enhance the stability of the Pickering emulsion, inhibiting oiling-off phenomenon. Moreover, stability of the emulsion can be further improved by decreasing pH.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Tian Xu, Chengchen Jiang, Zehao Huang, Zhengbiao Gu, Li Cheng, Yan Hong
Summary: We demonstrated the formation, structure, and stability of Pickering emulsions stabilized by OSA-S/CS complexes and explored their potential as templates for porous materials. The stability of the emulsions is influenced by the oil fraction and complex concentration. Porous materials prepared using these emulsions as templates exhibit varying pore sizes and networks.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Ahmad Azfaralariff, Fazial Farahfaiqah, Lim Seng Joe, Shazrul Fazry, Mazlan Mohamed, Muhammad Faizan Nazar, Azwan Mat Lazim
Summary: This study isolates SNC from sago starch and investigates its performance in oil-in-water emulsions, showing significant impact on droplet size distribution and confirming the optimum stability with 4.0 wt% SNC. The findings suggest that SNC can be used as an alternative solid emulsifier for producing stable emulsions with desired properties for various applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Mingduo Mu, Pothiyappan Karthik, Jianshe Chen, Melvin Holmes, Rammile Ettelaie
Summary: The study found that the amylose content of hydrophobically modified starch significantly affects emulsion stability, with different amylose contents resulting in different emulsion behaviors. Starches with lower amylose content showed better stability under various conditions, while starches with higher amylose content were more prone to flocculation.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Liang Zhang, Ting Xiong, Xian-Fen Wang, Dong-Ling Chen, Xu-Dong He, Chen Zhang, Chunsen Wu, Qian Li, Xiangli Ding, Jian-Ya Qian
Summary: Quinoa starch was developed as a new Pickering emulsifier through enzymatic modification, with studies conducted on its structural characteristics, hydrophilic properties, and emulsifying properties. It was found that the smallest particle size and closest angle to 90 degrees resulted in the best emulsifying performance of EM-9. Additionally, EM quinoa starch showed higher emulsifying capacity at a higher oil volume fraction, indicating potential use in products with higher oil content.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Liang Zhang, Dong-Ling Chen, Xian-Fen Wang, Liang Xu, Jian-Ya Qian, Xu-Dong He
Summary: This article studied the enzymatically modified quinoa starch-based emulsion gel as a carrier for curcumin. It was found that the gel had good emulsifying stability and protective effect, improving the bioaccessibility of curcumin.
Article
Food Science & Technology
Zafarullah Muhammad, Rabia Ramzan, Ruifen Zhang, Dong Zhao, Nazia Khalid, Mei Deng, Lihong Dong, Mahwash Aziz, Rizwana Batool, Mingwei Zhang
Summary: The aim of this study was to prepare modified-starch-stabilized Pickering emulsions containing microencapsulated puerarin with improved bioaccessibility. Through the study of modified starch, we successfully prepared emulsions with higher stability and demonstrated their potential application in functional foods.
Article
Chemistry, Applied
Yunxiang Ma, Min Li, Zidi Chen, Juan Feng, Ruixi Chen, Zhipeng Wang, Jinfeng Chen, Shenggui Zhang
Summary: In this study, butyric acid modified porous starch was successfully synthesized and used as stabilizers for Pickering emulsions encapsulating paclitaxel. The emulsions produced by higher substituted BA-modified porous starch showed smaller particle size and better stability. Furthermore, using higher substituted BA-modified porous starch significantly improved the encapsulation efficiency, retention rate, and release performance of paclitaxel during digestion. Therefore, BA-modified porous starch has potential application as an emulsifier in the food industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yanhong Chen, Yu Liu, Huitao Liu, Yuan Gao
Summary: This paper proposes a method to prepare cold-water swelling esterified starch (M-HAMS) by modifying high-amylose maize starch (HAMS) with lauric acid in an ethanol solvothermal system. Oil-in-water Pickering emulsions were prepared using M-HAMS as a granule stabilizer, and the factors affecting the oxidation stability of the emulsion were studied. Atomic force microscopy analysis showed that M-HAMS granules form a three-dimensional network barrier in the emulsion, increasing the viscosity and reducing the peroxide value. The influence of pH value and NaCl concentration on the emulsion's viscosity and stability was also weakened.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Ali Marefati, Malin Sjoo, Anna Timgren, Petr Dejmek, Marilyn Rayner
FOOD HYDROCOLLOIDS
(2015)
Article
Chemistry, Applied
Ali Marefati, Mariannick Bertrand, Malin Sjoo, Petr Dejmek, Marilyn Rayner
FOOD HYDROCOLLOIDS
(2017)
Article
Chemistry, Multidisciplinary
Cathy E. McNamee, Yu Sato, Berthold Wiege, Ippei Furikado, Ali Marefati, Tommy Nylander, Michael Kappl, Marilyn Rayner
FRONTIERS IN CHEMISTRY
(2018)
Article
Chemistry, Applied
A. Marefati, M. Matos, B. Wiege, N. U. Haase, M. Rayner
CARBOHYDRATE POLYMERS
(2018)
Article
Multidisciplinary Sciences
Maria Matos, Ali Marefati, Gemma Gutierrez, Marie Wahlgren, Marilyn Rayner
Review
Pharmacology & Pharmacy
Marie Wahlgren, Magdalena Axenstrand, Asa Hakansson, Ali Marefati, Betty Lomstein Pedersen
Article
Chemistry, Applied
Ali Marefati, Berthold Wiege, Nabilah Abdul Hadi, Petr Dejmek, Marilyn Rayner
FOOD HYDROCOLLOIDS
(2019)
Article
Food Science & Technology
Nabilah Abdul Hadi, Berthold Wiege, Sebastian Stabenau, Ali Marefati, Marilyn Rayner
Article
Chemistry, Applied
Sareh Boostani, Seyed Mohammad Hashem Hosseini, Mohammad-Taghi Golmakani, Ali Marefati, Nabilah Binti Abdul Hadi, Marilyn Rayner
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
N. Abdul Hadi, A. Marefati, M. Matos, B. Wiege, M. Rayner
CARBOHYDRATE POLYMERS
(2020)
Review
Chemistry, Multidisciplinary
Diana Moran, Gemma Gutierrez, Maria Carmen Blanco-Lopez, Ali Marefati, Marilyn Rayner, Maria Matos
Summary: Starch nanoparticles (SNPs) are gaining attention as a sustainable alternative to common nanomaterials due to their natural, renewable, and biodegradable properties. The synthesis method and operational conditions strongly influence the properties of SNPs, which are used as a vehicle for controlled release of bioactive compounds in various fields. The size of SNPs plays a significant role in encapsulation properties and releasing processes of bioactive compounds.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Karolina Ostbring, Maria Matos, Ali Marefati, Cecilia Ahlstrom, Gemma Gutierrez
Summary: Rapeseed proteins can serve as a natural emulsifier, with higher stability observed at near-neutral pH. The precipitation pH during the extraction process strongly influences emulsion stability.
Article
Chemistry, Applied
A. Marefati, B. Wiege, N. U. Haase, M. Matos, M. Rayner
CARBOHYDRATE POLYMERS
(2017)
Article
Chemistry, Applied
Maria Matos, Ali Marefati, Romain Bordes, Gemma Gutierrez, Marilyn Rayner
CARBOHYDRATE POLYMERS
(2017)