Colloidal properties and stability of olive oil-in water emulsions stabilized by starch particles

In this study, olive oil-in-water emulsions (30% oil, v/v) were prepared by using high-pressure homogenization and different concentrations of modified corn starch particles (6-10% w/v). After a preliminary physical characterization, the modified starch partides were used to produce olive oil-in water (o/w) emulsions whose droplet size and distribution, flow behavior, microstructure, and physical stability were evaluated. The stabilization by Pickering phenomena was observed, as well as the formation of a starch network able to entrap oil partides. Increasing the starch concentration enhanced the emulsion physical stability by improving the oil particles' stabilization within the starch network.

Automated summary

The study showed that increasing starch concentration can enhance the physical stability of emulsions by improving the stabilization of oil particles within the starch network.