Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability.

Abstract

Banana starch was esterified with octenylsuccinic anhydride (OSA) at different degree substitution (DS) and used to stabilize emulsions. Morphology, emulsion stability, emulsification index, rheological properties and particle size distribution of the emulsions were tested. Emulsions dyed with Solvent Red 26 showed affinity for the oil phase. Backscattering light showed three regions in the emulsion where the emulsified region was present. Starch concentration had higher effect in the emulsification index (EI) than the DS used in the study because similar values were found with OSA-banana and native starches. However, OSA-banana presented greater stability of the emulsified region. Rheological tests in emulsions with OSA-banana showed G'>G" values and low dependence of G' with the frequency, indicating a dominant elastic response to shear. When emulsions were prepared under high-pressure conditions, the emulsions with OSA-banana starch with different DS showed a bimodal distribution of particle size. The emulsion with OSA-banana starch and the low DS showed similar mean droplet diameter than its native counterpart. In contrast, the highest DS led to the highest mean droplet diameter. It is concluded that OSA-banana starch with DS can be used to stabilize specific emulsion types.

DOI: 10.1016/j.carbpol.2015.06.042

Cite this paper

@article{BelloPerez2015EffectOT, title={Effect of the degree of substitution of octenyl succinic anhydride-banana starch on emulsion stability.}, author={Luis A Bello-Perez and Christopher A Bello-Flores and Mar{\'i}a del Carmen Nu{\~n}ez-Santiago and Claudia P. Coronel-Aguilera and Jos{\'e} {\'A}lvarez-Ram{\'i}rez}, journal={Carbohydrate polymers}, year={2015}, volume={132}, pages={17-24} }