Abstract Pickering emulsions were prepared by using native and modified (esterification with lauroyl chloride) amaranth starches as stabilizing particles of an oil phase formed with a mixture of canola oil and α-tocopherol (1% v/v). The effect of different concentrations of native (NS) and modified starch (MS) ranging from 2 to 30 %wt was evaluated in the emulsions regarding average droplet size, emulsion stability, zeta potential (ζ) and emulsification index. Optical microscopy showed that both NS and MS were adsorbed at the oil-water interface forming a barrier that delayed phase separation. The MS gave place to a smaller emulsion droplet size than NS, and no phase separation was detected for the emulsions prepared by using 20 and 30 % wt of NS or MS, producing stable emulsions.

中文翻译：

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用天然和月桂酰化苋菜淀粉稳定的 Pickering 乳液

摘要 Pickering 乳液是通过使用天然和改性（与月桂酰氯酯化）苋菜淀粉作为油相的稳定颗粒制备的，油相由菜籽油和 α-生育酚 (1% v/v) 的混合物形成。在乳液中评估了不同浓度的天然 (NS) 和改性淀粉 (MS) 的影响，范围为 2 至 30%wt，涉及平均液滴尺寸、乳液稳定性、zeta 电位 (ζ) 和乳化指数。光学显微镜显示 NS 和 MS 都吸附在油水界面，形成延迟相分离的屏障。MS 产生了比 NS 更小的乳液液滴尺寸，并且对于使用 20 和 30 % wt 的 NS 或 MS 制备的乳液没有检测到相分离，产生了稳定的乳液。