Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

Abstract

In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (Tmelt), which is helpful to improve the thermal stability of emulsion gels. Cryo-scanning electron microscope (Cryo-SEM) images revealed that Pickering emulsion gel has a porous network structure, and the oil droplets were well wrapped in the pores. The hardness increased significantly with the increase of XG/Ly NPs and kC. In particular, the Pickering emulsion gel hardness was up to 2.9 Newton (N) when the concentration of kC and XG/Ly NPs were 2%. The results showed that self-gelling polysaccharides, such as kC, could construct and regulate the structure and characteristics of Pickering emulsion gel. This study provides theoretical support for potential new applications of emulsion gels as functional colloids and delivery systems in the food industry.

Investigating Baneh (Pistacia atlantica) gum properties and applying its particles for stabilizing Pickering emulsions

“…The difference between the samples of 0.3 %, 0.5 % and 0.7 % BGMPs was not significant (p > 0.05). These observations were consistent with the results of the studies by Xiong et al (2022) . They used different levels of xanthan gum/lysozyme nanoparticles (0.2 to 0.5 %) as carrageenan-Based Pickering Emulsion Gels.…”

“…If a sufficient concentration of BG is available, smaller and more stable particles will form. Sufficient BG particles formed a three-dimensional solid-like network in the continuous phase, which prevented the coalescence and formation of clots in the emulsion droplets ( Xiong et al, 2022 ).…”

“…They used different levels of xanthan gum/lysozyme nanoparticles (0.2 to 0.5 %) as carrageenan-Based Pickering Emulsion Gels. They found that the particle size decreased with increasing concentration of nanoparticles ( Xiong et al, 2022 ). Hedjazi and his colleagues (2018) evaluated the effect of cellulose nanoparticle concentration on the physicochemical properties of canthaxanthin Pickering emulsion droplet size.…”

“…This alteration creates an impermeable coating on the emulsion droplets after heating and causes high thermal stability of BG Pickering emulsion. This structure can improve the elasticity and water retention of the gel ( Xiong et al, 2022 ). According to the results, it can infer that the increase in BGMPs concentration can improve the thermal stability of Pickering emulsion.…”

Physicochemical stability of Pickering emulsion stabilised by green tea polysaccharide conjugates‐soy protein isolate complex and its delivery of curcumin

“…With the increase of shear frequency, the intersection of G′ and G″ appears. The intersection of the two indicates that the structure of the emulsion sample begins to change at this frequency, indicating that the colloid or internal structure of the sample locally collapses or collapses as a whole, gradually transforming from viscoelastic solids to liquids (Xiong et al ., 2022). It can be seen that the focus after treatment at different temperatures is before 25 °C.…”