Rheological properties, microstructure and stability of oil-in-water emulsions prepared with mango kernel starch (var. Sugar and Tommy)

In the present work, the emulsification capacity of the mango kernel starch var Sugar (Sg) and Tommy (To) was investigated. Oil-in-water emulsions were elaborated with Sg and To starch. The chemical composition of the Sg and To showed significant differences (p < 0.05) in the phenolic compounds, proteins and amylose content. The microstructure of the emulsions for each concentration of Sg and To (1.5, 3.5 and 6%w/v) showed a packing of the oil droplets and a reduction in their size with increasing oil content. A phase separation was observed for a Sg and To concentration of 1.5%w/v and an oil concentration of 40 and 60%v/v, indicating that there was not a good integration of the oil within the starch gel matrix. The emulsions showed pseudoplastic behaviour (n < 1). The consistency index, apparent viscosity, firmness, stickiness and spreadability were higher for the emulsions prepared with the highest oil content. The results obtained provide information on the composition of Sg and To and its capacity for the stabilisation of O/W emulsions, showing an advantage over other starches, which have to be modified to improve their emulsification capacity, thus indicating the great potential of these starches for the development and formulation of new food products