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Stabilizing emulsions using high-pressure-treated corn starch

2015; Elsevier BV; Volume: 52; Linguagem: Inglês

10.1016/j.foodhyd.2015.07.031

1873-7137

Gina Villamonte, Vanessa Jury, Marie de Lamballerie,

Microencapsulation and Drying Processes

Suspensions of corn starch (5–40 mg/mL) were treated and gelatinized at high pressure (600 MPa, 6 min, 20 °C). The treatment induced granular swelling without disruption of starch granules. Emulsions (sunflower oil/starch dispersion, 30/70, v/v) were prepared by homogenization and were characterized (emulsion stability, droplet size and flow behavior). The structure of corn starch was disrupted in the presence of oil by the homogenization process. The starch fragments and the released starch molecules stabilized the oil droplets. The increased concentration of treated starch enhanced the consistency index and reduced the emulsion droplet size, improving the emulsion stability. The presence of sodium chloride at a high concentration (0.6 M NaCl) promoted a larger droplet size without modifying the flow behavior. Thus, high-pressure treated corn starch could be used to form and stabilize emulsions created by a homogenization process.