In the current study, gelatinized potato starch was modified by decanoyl chloride and curcumin via esterification and pH-driven method at two pH levels (pH 8 and 12), respectively, followed by precipitation and formation of anionic nanoparticles. The effects of modifications on the various properties of starch nanoparticles were investigated. A decrease in mean particle diameter and branching degree as well as an increase in product mass, fatty acid substitution degree (0.043 to 0.049), curcumin encapsulation efficiency (83.0 % to 86.7 %), and absolute zeta-potential value (-30.3 to -41.2 mV) were observed at pH 12 compared to pH 8. The starch esterification process was confirmed by FTIR and H NMR analyses. XRD results revealed changes in the crystallinity index and the crystal pattern from B-type in native starch to V-type in modified starch nanoparticles. Contact angle values of different modified nanoparticles ranged from 85.9° to 130.9°. Pickering emulsions with a mean diameter of 6.79 μm and a zeta-potential value of -30.5 mV were stabilized by decanoyl chloride/curcumin-modified starch nanoparticles. Bright-field microscopy and confocal Raman spectral mapping of Pickering emulsion droplets confirmed the adsorption of modified starch nanoparticles at the interfacial layer. Tailored particle size and hydrophobicity might provide potential advantages for tuning the properties of Pickering emulsions stabilized by these nanoparticles.
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