Bibliographic citations
Pari, S., (2023). Estabilizante del almidón de cañihua (Chenopodium pallidaule) nativo y modificado por esterificación con ácido cítrico en emulsiones tipo pickering [Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/6174
Pari, S., Estabilizante del almidón de cañihua (Chenopodium pallidaule) nativo y modificado por esterificación con ácido cítrico en emulsiones tipo pickering []. PE: Universidad Nacional Agraria La Molina; 2023. https://hdl.handle.net/20.500.12996/6174
@misc{renati/932419,
title = "Estabilizante del almidón de cañihua (Chenopodium pallidaule) nativo y modificado por esterificación con ácido cítrico en emulsiones tipo pickering",
author = "Pari Choque, Sandra Rocio",
publisher = "Universidad Nacional Agraria La Molina",
year = "2023"
}
An emulsion is a colloidal system, product of the homogenization of two immiscible liquid phases; one of these phases is dispersed in the other, in the form of small spherical droplets whose stability is achieved by the incorporation of surface-active agents. In recent years, the use of particles of plant origin has attracted much interest as stabilizer due to their low toxicity, high stability and biodegradability compared to surface-active agents. These emulsions are called pickering and are characterized by the adsorption of particles at the interface that ideally retard and prevent coalescence and phase separation in the emulsion. Starches from various sources have been studied as alternatives due to their comparative advantages, identifying two ideal properties for this application: the size of the granules and their hydrophobicity. Although native starches are not hydrophobic, this can be incorporated through chemical modifications, such as esterification with citric acid. Research highlights interesting properties in the cañihua grain that make it suitable for this application, among them: the high content of starch, the very small size and the narrow range of its granules. Therefore, the objectives of the present investigation were: to characterize physicochemically and functionally the native starch of cañihua (AN) and modified by esterification with citric acid at 10% and 20% (AC10 and AC20) and to evaluate the stabilizing effect of these in emulsions (oil/water: 30/70) made from them (EAN, EAC10 and EAC20) under a concentration of 200 mg starch/ml oil. The cañihua starch (AN) was extracted by the wet method with washings with an alkaline solution of NAOH at 0,25%, obtaining a yield of 37,76%, it presented a high purity due to the low content of protein (0,69%), lipid and fiber not detected., high luminosity (95,77%) and whiteness index (96,46%). Amylose content was 14,94%. In the degree of substitution, AC20 (0,125) was significantly (p<0.05) higher than AC10 (0,065). AN had high values in swelling power and solubility, being significantly reduced in modified starches. AC10 and AC20 treatments did not exhibit gelatinization temperatures, unlike AN. The AN gel transmittance was low and did not vary significantly (p>0.05) from day 1 (1,5-1,3) presenting as an opaque gel. The cooling syneresis of the AN gel increased significantly (p<0.05) (from 1,90 to 5,81%). The AN gel exhibited non-newtonian flow behavior of a pseudoplastic nature. In the characterization of the pickering emulsions, it was observed that the modification improves the emulsifying functionality. There are significant differences (p<0.05) between the treatments, EAN presented the highest droplet size (D 4,3), decreasing with time (from 353,98 to 294,28 μm), contrary to EAC10 (from 47,89 to 57,56 μm) and EAC20 (from 92,03 to 111,77 μm). In the emulsification index (IE), all emulsions showed a decrease, with EAN having the lowest IE up to day 14 (39,93%), followed by EAC20 (49,58%) and EAC10 (63,51%). In the viscoelastic properties, EAC10 presented an increase in G' over time (more stiffness). It was evidenced that AC10 showed better results in physical stability, being able to be applied as pickering emulsion stabilizer in various industries.
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