LAUSR

Pickering emulsions endow attractive features and a wide versatility in both food and non-food fields. In the last decades, a noticeable interest has emerged toward the use of OSA-starch to improve the long-term stability in such systems. In this review, instabilities were pointed out, where a new kinetic equilibrium was observed in Pickering emulsions assigned to migration and size variations of particles. These features were monitored using rheological measurements to understand microstructure and droplets mobility. The elastic modulus (G'), the viscous modulus (G") and tan(δ) values were attributed to the transition from solid to fluid and assigned to the instability of the formulation regardless of the type of the system configuration. The novelties in using OSA-modified starch, were also exposed. The chemical modification of starch decreased creaming for months. Interaction between OSA-modified starches and some ionic components (potassium, magnesium and calcium) as well as hydrocolloids and proteins reduced creaming and coalescence due to dense interfacial film. Furthermore, the key parameters (oil fraction, fatty acids composition, oxidative stress oil polarity and oil viscosity) that govern oil phase in Pickering emulsion, were analysed. These parameters were found to be positively correlated to the stability of Pickering emulsions.