Stable Spherical Starch Nanoparticles as Pickering Stabilizer for Oil-in-Water Emulsion

Herein, we report oil-in-water Pickering emulsions stabilized by cross-linked starch nanoparticle (CSTN) obtained by alkali freezing treatment method followed by thermal elimination method. Scanning electron microscopy and dynamic light scattering characterization indicated that the resulted solid nanoparticles have spherical shape with uniform size distribution of 141 nm. The CSTNs stabilized sunflower oil-in-water emulsions at all pH. Clear correlations exist between the properties of the CSTN in aqueous dispersion and the resulting emulsion characteristics. With increase in the pH, the mean droplet size (d3,2) along with the creaming index were decreased. This good creaming stability after months can be attributed to deprotonation of carboxyl groups (increasing in zeta potential) leads to electrostatic repulsion among CSTNs which in turn leads to decrease in emulsion droplet size

کلیدواژه ها:

Pickering emulsion ، Cross-linked starch nanoparticles ، Creaming Index ، Droplet size