Effect of starch categories and mass ratio of TA/starch on the emulsifying performance and stability of emulsions stabilized by tannic acid-starch complexes

This study compounded natural corn starch (CS), mung bean starch (MBS) and potato starch (PS) with tannic acid (TA) to stabilize O/W Pickering emulsion. The effect of TA/starch mass ratio (0–0.25) and three starch categories on particle properties, emulsifying properties, lipid oxidation, freeze-thaw stability, emulsion powder and digestive properties were comprehensibly investigated. In detail, the TA/starch complexes size increased gradually (91.14 nm–200.87 nm) and the hydrophobicity first increased and then decreased (TA/CS > TA/MBS > TA/PS) with increasing TA/starch mass ratio. In addition, the emulsifying ability of TA/starch complexes also increased first and then decreased with increasing mass ratio, especially TA/CS system was the best, which was the same as the hydrophobicity conclusion ( θ ow  = 80.46°). Moreover, four starch-based emulsion application characteristics were further evaluated to reveal interface structure. Compared to CS and PS system, TA/MBS emulsion had stronger ability to resist the oil oxidation (TBA = 2.54 μg/mL), destruction of ice crystal (whiter emulsion powder) and digestive enzymes (FFAs = 75.33 %). It mainly attributed to the crosslinking network structure and the highest surface load of TA/MBS complexes. This study would provide new ideas for the design and application of emulsifying properties and emulsion stability.