Improvement of emulsifying properties of potato starch via complexation with nanoliposomes for stabilizing Pickering emulsion

The complexation between nanoliposomes (NL) and potato starch (PS) was investigated to evaluate the improvement of PS ability to stabilize the Pickering emulsion. The visual appearances and emulsification index values showed that a milky white and uniform appearance of NLPS-stabilized Pickering emulsions (NPPE) was formed, and the stability of NPPE significantly increased compared with that of PS-stabilized emulsions. Droplet size determination of emulsions displayed that the droplet size D (4, 3) of NPPE was smaller than that of PS-stabilized emulsions, and the droplet size distribution of NPPE was more uniform. CLSM results presented that NLPS was inclined to adsorb on the oil-water interfaces for NPPE stability. Furthermore, TEM and SEM images manifested that NLPS was irregular and could form a gel network, and NLPS mainly ranged between 50 nm and 500 nm in size. Interfacial characteristics and three-phase contact angle results indicated that the hydrophobicity and the amphiphilicity of PS enhanced after complexation with NL, and the surface tensions and interfacial tensions of NLPS significantly decreased. FTIR and Zeta-potential analysis of NLPS demonstrated that hydrogen bonds and electrostatic forces played a vital role in the interactions between NL and PS. The present study suggests that the complexation between NL and PS can be an effective strategy for improving the ability of PS to stabilize Pickering emulsions.