Evaluation of native and modified Dioscorea hispida starches for use in Pickering emulsion stabilisation

Naturally abundance in the versatile functional properties has allowed starch to gain interest across industries like food, pharmaceuticals, and cosmetics.Dioscorea hispida Dennst.(D. hispida), a wild tuber, native to some regions, has been considered as potentially useful for industrial applications following its availability and unexplored attributes.This study explores the complementary effects of various modification methods, compromising heat (physical), octenyl succinic anhydride (OSA) esterification (chemical), and dual treatment, with D. hispida starch as the single stabiliser in Pickering emulsion system.Upon formulation as emulsifiers in the Pickering emulsions, the starches microstructure, creaming, stability upon centrifugation, rheological performance and colour were categorised.The molecular structure, crystallinity, morphology and thermal attributes of the starches were examined to assess their stability for emulsification.Modification of starches led to the increase of starch granules to 3.52 µm, from 3.04 µm.Lowest emulsion stability after four weeks was demonstrated by dual modification (78.26 %), associated with 23.84 µm of droplets' sizes.As indictment of their flow properties, all Pickering emulsion samples exhibited shear-thinning rheological behaviour.These findings implored that D. hispida starch is a promising substitution for traditional stabiliser, ensuring a green-label ingredient.Extensive research is recommended to evaluate its stability in the long run for further applications.