Lwt - Food Science and Technology | 2021
Effect of temperature, pH, and ionic strength on the structure and physical stability of double emulsions prepared with starch
Abstract
Abstract To developed stable double emulsions (DEs) that were resistant to environmental stress, native corn starch (NCS) or high-amylose starch was used as material to prepare starch-based double emulsions (SDEs). The effects of temperature (4–60\xa0°C, pH 7.0, 0\xa0mmol/L NaCl), pH (2.0–8.0, 25\xa0°C, 0\xa0mmol/L NaCl), and NaCl concentration (10–100\xa0mmol/L, 25\xa0°C, pH 7.0) on the droplet size distribution, particle size, microstructure, interfacial rheology, and interfacial tension of the SDEs were evaluated. Results revealed that DEs stabilized by NCS of 7\xa0g/100\xa0mL concentration (7% NCS DEs) had the small mean particle size (4.80\xa0±\xa00.56\xa0μm) with type-A structure, a high elasticity (14.98\xa0Pa) and toughness (132.85\xa0Pa) interfacial film. Moreover, the relationship between the different SDEs structures and their physical stability confirmed that 7%NCS DE exhibited excellent physical stability and was resistant to heat, acid and alkali conditions, and salt, owing to their dense network structure (Tanδ