Rayees Rahiya, Gani Asir, Gani Adil, Muzzaffar Sabeera
Department of Food Science and Technology, University of Kashmir, Hazratbal, Srinagar 190006, Jammu & Kashmir, India.
Department of Bioengineering & Food Technology, Shoolini University, Solan, Himachal Pradesh, India.
Int J Biol Macromol. 2024 Dec;282(Pt 4):137110. doi: 10.1016/j.ijbiomac.2024.137110. Epub 2024 Oct 31.
The usage of starch nanoparticles for Pickering emulsion stabilization has become more popular for various benefits. This work investigated the potential of nano reduced starch as stabilizer in Pickering emulsions. Two different concentrations of starch nanoparticles (2.5 % and 5 %) were used for stabilization of apricot seed oil-in-water Pickering emulsion. Emulsion stabilized by 5 % starch nanoparticles (PE (5 %)) displayed zeta potential of -46.92 mV and emulsions stabilized by 2.5 % starch nanoparticles (PE (2.5 %)) exhibited zeta potential of -15.33 mV. In PE (2.5 %) after 24 h, creaming index (CI) was 12 %. CI remained zero in PE (5 %) after 30 days of storage period.PE (2.5 %) and apricot oil (AO) showed higher peroxide value than PE (5 %). Malondialdehyde (MDA) content of AO was 156.02 mmol/kg oil after 30 day storage period at 45 °C. Comparatively, PE (5 %) possessed lower MDA content (36.02 mmol/kg oil). The findings revealed that starch nanoparticles can be used as stabilizer in Pickering emulsions for stabilization and preventing lipid oxidation in polyunsaturated fatty acid rich oils. This study introduces a sustainable approach to enhance the stability of apricot seed oil using underutilized starch nanoparticles.
由于具有多种益处，淀粉纳米颗粒在皮克林乳液稳定化中的应用变得越来越普遍。这项工作研究了纳米还原淀粉作为皮克林乳液稳定剂的潜力。使用两种不同浓度的淀粉纳米颗粒（2.5%和5%）来稳定杏仁籽油水型皮克林乳液。由5%淀粉纳米颗粒稳定的乳液（PE(5%)）的ζ电位为-46.92 mV，由2.5%淀粉纳米颗粒稳定的乳液（PE(2.5%)）的ζ电位为-15.33 mV。在PE(2.5%)中，24小时后的乳析指数（CI）为12%。在储存30天后，PE(5%)中的CI仍为零。PE(2.5%)和杏仁油（AO）的过氧化值高于PE(5%)。在45°C下储存30天后，AO的丙二醛（MDA）含量为156.02 mmol/kg油。相比之下，PE(5%)的MDA含量较低（36.02 mmol/kg油）。研究结果表明，淀粉纳米颗粒可作为皮克林乳液的稳定剂，用于稳定富含多不饱和脂肪酸的油并防止脂质氧化。本研究引入了一种可持续的方法，利用未充分利用的淀粉纳米颗粒提高杏仁籽油的稳定性。
