Comparative study of Pickering emulsions stabilised by starch particles from different botanical origins

Summary Starch botanical origin is a key factor for the characteristics of Pickering emulsion. Starches with different sizes from rice (2.9–7.6 µm), waxy corn (9.3–25.0 µm), wheat (11.4–33.7 µm) and potato (24.4–54.1 µm) were esterified by octenyl succinic anhydride. The modified starch particles were used as stabilisers to produce oil‐in‐water Pickering emulsions. The physical stability, microstructures and rheological properties of different emulsions were compared. Results indicated that the emulsion stabilised with rice starch particles had the minimum droplet size of 83.6 µm and best physical stability during 30 days of storage. Moreover, starch particle size was negatively correlated with emulsion stability ( P < 0.05). The particles (3.85% of the emulsion, w/w) built up wall‐like structures around oil droplets, which prevented them from freely moving. All emulsions showed pseudoplastic fluid behaviours and presented gel properties, but elastic modulus ( G ′) and loss modulus ( G ″) were mainly affected by starch botanical origins.