Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles

Pickering emulsions are based on small solid particles coating the droplets of the dispersed phase in the emulsion interface. Because of their excellent biocompatibility, Pickering emulsions have interesting applications in food science as a nanostructured lipid carrier or as a fat replacer. Unfortunately, the most common food-grade particles from natural–abundant and cheaper resources, such as cellulose, chitosan, or starch, do not meet the requirements for achieving the stabilization of these emulsions. In this opinion, we will focus on starch derivatives because there are good reasons. The main obstacle is related to its poor hydrophobicity, hence, modifications to incorporate groups such as octenyl succinic anhydride are of paramount interest for the development of applications in the food industry.