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  • Title: Fabrication and characterization of oxidized starch-xanthan gum composite nanoparticles with efficient emulsifying properties.
    Author: Cai Z, Zhou W, Zhang R, Tang Y, Hu K, Wu F, Huang C, Hu Y, Yang T, Chen Y.
    Journal: Food Chem; 2024 Oct 15; 455():139679. PubMed ID: 38823125.
    Abstract:
    This study involved the preparation of nanoparticles by combining oxidized starch (OS) with xanthan gum (XG), and emulsions were prepared from this nanoparticle. The physical and chemical characteristics, as well as the emulsification properties of oxidized starch-xanthan gum composite nanoparticles (OGNP), were analyzed. The findings revealed that the OGNP retained spherical shape after the addition of XG, although their diameter increased from approximately 50-150 to 200-400 nm. Zeta potential decreased with XG content. Moreover, emulsions prepared from OGNP exhibited outstanding thermal stability, also showing enhanced storage stability. In addition, emulsions had different rheological properties at different pH values. The apparent viscosity and shear stress of emulsions under alkaline conditions were lower than that of neutral conditions. NaCl increased the apparent viscosity of OGNP-stabilized emulsions while reducing their thermal stability. The nanoparticles prepared in this study have efficient emulsification properties and can extend the application of OS.
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