O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation

Pickering emulsions stabilized by OSA-modified quinoa starch granules resulted more stable against creaming phenomena. The rheological behaviour was influenced by the type and the amount of dispersed phase used. Resveratrol encapsulation results revealed that formulations based on starch Pickering emulsions are an appropriate resveratrol carrier system for further use in functional food formulations, better than surfactant stabilized emulsions, leading to encapsulation efficiency (EE) values up to 98%, being more than twice that of the surfactant stabilized systems.