Waxy maize starch nanoparticles incorporated tea polyphenols to stabilize Pickering emulsion and inhibit oil oxidation

Waxy maize starch (WMS) and tea polyphenols (TPs) were combined to prepare WMS/TP nanoparticles through precipitation. Physicochemical properties and emulsifying capacity of the WMS/TP nanoparticles were investigated. The results showed that the addition of TPs enhanced the hydrophobicity of the WMS nanoparticles, and the size of the WMS/TP nanoparticles increased with increasing TP addition (from 5 % to 15 %). The emulsions stabilized by the WMS/TP nanoparticles exhibited excellent physical stability. After 15 days of storage, the emulsified phase volume fraction remained at 100 % in the emulsion stabilized by the WMS/TP nanoparticles (15 % of TPs). Moreover, the WMS/TP nanoparticles also enhanced the oxidative stability of the emulsions characterized by a lower peroxide value and thiobarbituric acid reactive substances. The results of this study demonstrate that WMS/TP nanoparticles are potential food-grade Pickering emulsifiers with the capacity not only to stabilize emulsions but also to inhibit oil oxidation of the emulsions.