Pickering emulsions stabilized by compound modified areca taro (Colocasia esculenta (L.) Schott) starch with ball-milling and OSA

The aim of this study was to compare the emulsifying capacity and stability of soybean oil-in-water (O/W) Pickering emulsions stabilized by different areca taro starches (native starch, OSA esterified starch, ball-milled starch, and compound modified starch with ball-milling and OSA), and investigate the stability mechanism of Pickering emulsions. It was found that the compound modified starch showed strong surface activity and high emulsion viscosity, resulted in the best emulsifying capacity and stability. It could be clearly seen that the starch particles adsorbed at the oil-water interface of droplets to form physical barriers, and the upper and middle emulsion phases were uniform and stable after storage for 30 d. Thus, the ball-milling combined with OSA modification can be used as a viable and effective method to produce better starch-based particle emulsifiers.