Freezing and freeze-drying of Pickering emulsions stabilized by starch granules

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Marefati, AliLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH (author)

Freezing and freeze-drying of Pickering emulsions stabilized by starch granules

Article/chapterEnglish2013

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Elsevier BV,2013

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LIBRIS-ID:oai:lup.lub.lu.se:8c760779-7b80-48e0-b052-1d4f80f2980f
https://lup.lub.lu.se/record/4212356URI
https://doi.org/10.1016/j.colsurfa.2013.07.015DOI

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Language:English
Summary in:English

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Subject category:ref swepub-contenttype

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The aim of this study was to investigate the possibility to produce novel powder materials based on chemically modified starch granule stabilized Pickering oil-in-water (O/W) emulsions. This study also investigated the effect of partial starch gelatinization in situ, dispersed phase type (two oil types with different melting points), freezing method and thawing, and freeze-drying and rehydrating on the overall properties of the emulsions. The emulsions showed high freeze thaw stability. The results of this study demonstrated the feasibility of the production of oil containing hydrocolloid-based powders, through combination of heat treated or even non-heat treated starch Pickering emulsions and freeze-drying. The final powders comprised high weight percentage of oil (over 80%, w/w). Upon rehydration of powders, the starch stabilized oil drops were found to be only moderately affected by the process with some aggregation observed. (C) 2013 Elsevier B.V. All rights reserved.

Subject headings and genre

TEKNIK OCH TEKNOLOGIER Annan teknik Livsmedelsteknik hsv//swe
ENGINEERING AND TECHNOLOGY Other Engineering and Technologies Food Engineering hsv//eng
Starch granules
Pickering emulsions
Hydrocolloid-based powders
Freeze
drying
Freeze-thaw stability

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Rayner, MarilynLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)ltkk-mra (author)
Timgren, AnnaLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)livs-ati (author)
Dejmek, PetrLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)ltkk-pde (author)
Sjöö, MalinLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)livt-mka (author)
LivsmedelsteknikAvdelningen för livsmedel och läkemedel (creator_code:org_t)

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In:Colloids and Surfaces A: Physicochemical and Engineering Aspects: Elsevier BV436, s. 512-5200927-7757

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By the author/editor: Marefati, Ali; Rayner, Marilyn; Timgren, Anna; Dejmek, Petr; Sjöö, Malin

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