Ali MarefatiPostdoctoral Fellow, , M.Sc., B.Sc.
Starch granules isolated from quinoa have been used to produce Pickering emulsions with excellent stability. It was shown that the barrier properties of this type of emulsions were enhanced by heating in situ since the surface coverage starch granules can be partially gelatinized creating a more impermeable layer at the droplet surface. The gelatinization process includes swelling of starch granules, amylose leakage from granules, and loss of molecular and crystalline order creating a cohesive starch layer at the oil water interface. By using the correct degree of heating and time, individual starch granules are fused together but retain some sort of structure that increased process stability of these capsules against freezing, thawing and drying (Marefati 2011, Advance Course report, Marefati 2012, Master Thesis report), as well as increased resistance to in vitro digestion (Hall 2011, Master Thesis Report, Timgren et al. 2011). However we believe that the gelatinized starch layer could be further manipulated by inducing starch recrystallization (in food systems normally referred to as retrogradation).
The main purpose of this project is to better understand and utilize and the special physicochemical properties of starch to make oil‐filled microcapsules, characterize their barrier properties with respect to mechanical, interfacial, and chemical properties, and to study the digestion and release of encapsulated components from single and double emulsions stabilized/encapsulated by starch particles.
Recent research outputs
Research output: Thesis › Doctoral Thesis (compilation)
Research output: Contribution to journal › Article