Rheological and stability of mayonnaise‐based Pickering emulsions stabilised by modified rice starch granules as a plant‐based emulsifier

Summary Polysaccharide‐based particles present a promising alternative emulsifier to egg yolk to stabilise mayonnaise. Starch granules, inherently hydrophilic, can be modified to enhance their wettability. This study aimed to characterise the rheological and stability of mayonnaise‐based Pickering emulsions stabilised by native and modified rice starch granules. The mayonnaise was formulated with 50% (w/w) olive oil and 50% (w/w) lemon juice, with varying starch concentrations (200 and 400 mg starch mL −1 of oil). The emulsifying capacity and stability of mayonnaise, such as droplet size, morphology, emulsion index, accelerated stability, rheological behaviour and long‐term storage stability of the mayonnaise were investigated at time intervals (1, 7 and 14 days). The result showed that mayonnaise stabilised by pre‐gelatinised rice starch at low‐starch concentrations (200 mg mL −1 ) exhibited a higher emulsion index of 100% and a smaller droplet size of 17.0 ± 10.55 μm compared to emulsions stabilised by native and OSA rice starch. All mayonnaise‐based Pickering emulsions exhibited shear‐thinning properties, with emulsions stabilised by pre‐gelatinised rice starch exhibited the highest viscosity and viscoelastic properties (G′ > G″). Thus, it contributed to greater stability in the Pickering emulsion system with longer storage stability. This study offers valuable insights into the potential of modified starch granules as an alternative plant‐based emulsifier in food applications. The use of plant‐based emulsifier (solid particles) instead of egg yolk as emulsifiers provide an insight for food industry in providing healthy plant‐based emulsion formulations.