TY - JOUR
T1 - Rheology, microstructure, and storage stability of emulsion-filled gels stabilized solely by maize starch modified with octenyl succinylation and pregelatinization
AU - Jo, Myeongsu
AU - Chang, Min Jea
AU - Goh, Kelvin K.T.
AU - Ban, Choongjin
AU - Choi, Young Jin
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/4
Y1 - 2021/4
N2 - We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of the emulsion-filled gels was evaluated. Confocal fluorescence images showed that OSA-PGS stabilized the emulsion, indicated by the formation of a thick layer surrounding the oil droplets, and simultaneously gelled the aqueous phase. All of the emulsions exhibited shear-thinning flow behavior, but only those with 10% w/v OSA-PGS were categorized as Herschel–Bulkley fluids. The rheological behavior of the emulsion-filled gels was significantly affected by both the OSA-PGS concentration and Φ. The mean diameters (D1,0, D3,2, and D4,3 ) of oil droplets with 10% w/v OSA-PGS were stable during 30 days of storage under ambient conditions, indicating good stability. These results provide a basis for the design of systems with potential applications within the food industry.
AB - We prepared emulsion-filled gels stabilized using octenyl succinic anhydride-modified and pregelatinized maize starch (OSA-PGS). The effect of the oil volume fraction (Φ, 0.05–0.20) and OSA-PGS concentration (3–10% w/v) on the rheological and microstructural properties of the emulsion-filled gels was evaluated. Confocal fluorescence images showed that OSA-PGS stabilized the emulsion, indicated by the formation of a thick layer surrounding the oil droplets, and simultaneously gelled the aqueous phase. All of the emulsions exhibited shear-thinning flow behavior, but only those with 10% w/v OSA-PGS were categorized as Herschel–Bulkley fluids. The rheological behavior of the emulsion-filled gels was significantly affected by both the OSA-PGS concentration and Φ. The mean diameters (D1,0, D3,2, and D4,3 ) of oil droplets with 10% w/v OSA-PGS were stable during 30 days of storage under ambient conditions, indicating good stability. These results provide a basis for the design of systems with potential applications within the food industry.
KW - Emulsion-filled gels
KW - Microstructure
KW - Octenyl succinic anhydride-modified and pregelatinized maize starch
KW - Rheological property
KW - Storage stability
UR - http://www.scopus.com/inward/record.url?scp=85104132976&partnerID=8YFLogxK
U2 - 10.3390/foods10040837
DO - 10.3390/foods10040837
M3 - Article
AN - SCOPUS:85104132976
SN - 2304-8158
VL - 10
JO - Foods
JF - Foods
IS - 4
M1 - 837
ER -