Scholarlink

<p>This study investigated the stabilization of oil-in-water (O/W) <i>Pickering</i> emulsions using starch nanocrystals (SNC) derived from autoclaved red rice starch (A3), with and without quercetin addition, across different storage temperatures (4, 25, and 40&#xa0;°C) for 21 days. A key innovation was the use of autoclaving (121&#xa0;°C, 10&#xa0;min) as a pretreatment before acid hydrolysis (3.16&#xa0;M H₂SO₄) for SNC production. Autoclaving induced structural modifications in the native starch, partially disrupting its crystalline regions and enhancing susceptibility to acid hydrolysis, which facilitated the controlled formation of SNC with improved emulsifying properties. The optimal emulsion stability was achieved with 3% SNC at 25&#xa0;°C, exhibiting minimal sedimentation, low turbiscan stability index (TSI: 16.97), a creaming index of (CI ~ 40%), and the smallest droplet size (73.14&#xa0;μm) after 21 days. Notably, quercetin supplementation further enhanced stability by reducing droplet size (67.62&#xa0;μm at 4&#xa0;°C) and improving uniformity across all temperatures, likely due to its interfacial activity and antioxidant effects, which reinforced the <i>Pickering</i> emulsion system. The combination of autoclaving pretreatment and quercetin incorporation represents a novel approach, as autoclaving optimized starch hydrolysis efficiency while quercetin provided both physical stabilization and oxidative protection, broadening the applicability of SNC-stabilized emulsions under diverse storage conditions. These findings highlight the potential of modified red rice SNC, coupled with bioactive compounds, for developing robust <i>Pickering</i> emulsions in food and pharmaceutical applications.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Stabilization of Pickering emulsions with starch nanocrystals from autoclaved red rice starch: effects of storage temperature and Quercetin addition

  • 期刊论文

  • 发表日期：

    2025年11月10日

查看全文
  • Raphael Lucas Jacinto Almeida,
  • Newton Carlos Santos,
  • Shênia Santos Monteiro,
  • Carlos Eduardo de Araújo Padilha,
  • Nathália Saraiva Rios,
  • Everaldo Silvino dos Santos

摘要

This study investigated the stabilization of oil-in-water (O/W) Pickering emulsions using starch nanocrystals (SNC) derived from autoclaved red rice starch (A3), with and without quercetin addition, across different storage temperatures (4, 25, and 40 °C) for 21 days. A key innovation was the use of autoclaving (121 °C, 10 min) as a pretreatment before acid hydrolysis (3.16 M H₂SO₄) for SNC production. Autoclaving induced structural modifications in the native starch, partially disrupting its crystalline regions and enhancing susceptibility to acid hydrolysis, which facilitated the controlled formation of SNC with improved emulsifying properties. The optimal emulsion stability was achieved with 3% SNC at 25 °C, exhibiting minimal sedimentation, low turbiscan stability index (TSI: 16.97), a creaming index of (CI ~ 40%), and the smallest droplet size (73.14 μm) after 21 days. Notably, quercetin supplementation further enhanced stability by reducing droplet size (67.62 μm at 4 °C) and improving uniformity across all temperatures, likely due to its interfacial activity and antioxidant effects, which reinforced the Pickering emulsion system. The combination of autoclaving pretreatment and quercetin incorporation represents a novel approach, as autoclaving optimized starch hydrolysis efficiency while quercetin provided both physical stabilization and oxidative protection, broadening the applicability of SNC-stabilized emulsions under diverse storage conditions. These findings highlight the potential of modified red rice SNC, coupled with bioactive compounds, for developing robust Pickering emulsions in food and pharmaceutical applications.