Fabrication and characterization of <scp>Pickering</scp> emulsion gels stabilized by zein/pullulan complex colloidal particles

Liu, Qian; Xu, Chunju; Shan, Yang; Fu, Fuhua; Ding, Shenghua

doi:10.1002/jsfa.10992

Cited by 40 publications

(17 citation statements)

References 66 publications

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“…This result indicated that the emulsion structure loading with PMFs was destroyed during shearing, which weakened the interaction between the oil droplets. 28 This phenomenon was consistent with our previously reported result, 17 and an analogous observation was also confirmed by Dammak et al, 29 which reported that the apparent viscosity of all Pickering emulsions loading with hesperidin gradually decreased with the increase of shear rate. For all Pickering emulsions, the storage modulus (G 0 ) was substantially higher than the loss modulus (G 00 ) within 0.1-10 Hz (Fig.…”

Section: Rheological Propertiessupporting

confidence: 92%

“…In our previous study, ZPPs were formulated by anti-solvent method as a new stabilizer for Pickering emulsions. 17 ZPPs was close to neutral wettability when the zein-to-pullulan ratio was 15:1, which is conducive to the preparation of stable emulsion. The results exhibited that the Pickering emulsion has long-term stability against coalescence and Ostwald ripening.…”

Section: Introductionmentioning

confidence: 87%

“…ZPP nanogel dispersions were prepared with a mass ratio of zein to pullulan was 15:1 (m/m) according to our previous method. 17 First, zein colloidal particles were prepared using the anti-solvent method. Briefly, 2.4 g zein was dissolved in 80 mL 75% (v/v) aqueous ethanol solution under magnetic stirring to form a stock solution.…”

Section: Preparation Of Zppsmentioning

confidence: 99%

“…The rheological properties of Pickering emulsion loading with three PMFs were measured at 25 °C using a rheometer (Kinexus Pro, Malvern Instruments, Malvern, UK) equipped with steel parallel plate geometry (40 mm diameter, 1 mm gap) according to the method previously reported by Liu et al 17 With regard to the dynamic oscillation experiment, the linear viscoelastic region of Pickering emulsion was determined by dynamic strain scanning. A dynamic frequency sweep test was carried out under a fixed strain amplitude of 0.1% (within the linear viscoelastic region), and storage modulus (G 0 ) and loss modulus (G 00 ) of Pickering emulsions with a frequency range of 0.1-10 Hz were recorded.…”

Section: Rheological Propertiesmentioning

confidence: 99%

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Zein/pullulan complex colloidal particle‐stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion

et al. 2022

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BACKGROUND: Polymethoxylated flavones (PMFs) show multiple biological functions, while their high hydrophobicity leads to a low bioaccessibility and limits their wide applications. The design of a reasonable food-grade drug delivery system is an effective strategy to improve the low bioaccessibility of PMFs. In this study, sinensetin, tangeretin and nobiletin were encapsulated in Pickering emulsions stabilized by zein/pullulan complex colloidal particles (ZPPs), and the protection effect and in vitro digestion were characterized.RESULTS: Rheological analysis revealed that ZPP-Pickering emulsion loading with PMFs maintained a strong gel-like network structure. Moreover, the ability to scavenge free radicals of PMFs was improved by the emulsion delivery system. The antioxidant activity of PMFs encapsulated in Pickering emulsion was positively correlated with the oil volume fraction (φ). ZPP-Pickering emulsion loading with PMFs can effectively delay lipid oxidation, and the φ (70%) of Pickering emulsion showed the most pronounced effects, in which the lipid hydroperoxide content and malondialdehyde content decreased by 64.3% and 38.3% after 15 days of storage, compared with the bulk oil group, respectively. The bioaccessibility of the three PMFs has been increased by ZPP-Pickering emulsion simultaneously and it presented the highest values as its φ was 50%, in which the bioaccessibility of sinensetin, tangeretin and nobiletin increased by 2.5, 3.2 and 3.9 times, compared with the bulk oil group, respectively. CONCLUSION: Pickering emulsion stabilized by ZPPs is an excellent nutrient delivery system for delivering three PMFs simultaneously and imparting functional properties to bioactive delivery systems.

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Section: Rheological Propertiessupporting

confidence: 92%

Section: Introductionmentioning

confidence: 87%

Section: Preparation Of Zppsmentioning

confidence: 99%

Section: Rheological Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Zein/pullulan complex colloidal particle‐stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion

et al. 2022

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“…The Pickering particles stabilized emulsion gels enhanced the bioaccessibility of the impregnated curcumin by 22.2%, indicating gels as an effective delivery system for lipophilic bioactive substances. ( 74 ) fabricated Pickering emulsion gels by encapsulating medium chain triglyceride oil (50-60%) stabilized by complex colloidal particles (zein-pullulan - 2 wt%). The resultant gels showed excellent stability against coalescence and phase separation and no oil leakage was noticed even after 30-days of storage at room temperature.…”

Section: Mixed Emulsion Gelsmentioning

confidence: 99%

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

2022

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Gels are functional materials with well-defined structures (three-dimensional networks) assembled from the dispersed colloids, and capable of containing a large amount of water, oil, or air (by replacing the liquid within the gel pores), known as a hydrogel, oleogel, and aerogel, respectively. An emulsion gel is a gelled matrix filled with emulsion dispersion in which at least one phase, either continuous phase or dispersed phase forms spatial networks leading to the formation of a semisolid texture. Recently, the interest in the application of gels as functional colloids has attracted great attention in the food industry due to their tunable morphology and microstructure, promising physicochemical, mechanical, and functional properties, and superior stability, as well as controlled release, features for the encapsulated bioactive compounds. This article covers recent research progress on functional colloids (emulsion gels), including their fabrication, classification (protein-, polysaccharide-, and mixed emulsion gels), and properties specifically those related to the gel-body interactions (texture perception, digestion, and absorption), and industrial applications. The emerging applications, including encapsulation and controlled release, texture design and modification, fat replacement, and probiotics delivery are summarized. A summary of future perspectives to promote emulsion gels' use as functional colloids and delivery systems for scouting potential new applications in the food industry is also proposed. Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.

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Fat analogue emulsions stabilized by peanut protein microgel particles: microscale and nanoscale structure and stabilization process analysis

Du,

Li,

Meng

2024

J Sci Food Agric

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BACKGROUNDBiopolymer‐based microgels are being regarded increasingly as promising building blocks in food applications. This study aimed to clarify the evolution process of the network for fat analogue emulsions stabilized by peanut protein isolate (PPI) microgel particles. It also investigated the interfacial structure and characteristics of emulsions (50% oil phase, w/w) stabilized by microgels under different pH conditions.RESULTSThere was an increasing interfacial adsorption capacity for PPI microgels over time (from 85.26% to the maximum of 89.78% at 24 h of storage) due to the aggregation of microgels around droplets and the development of cross‐linking microgel chains between adjacent interfaces. The increased β‐sheet content (from 35.51% to 41.12%) of adsorbed microgels indicated unfolding and the enhanced aggregation of microgels, which led to stronger droplet interaction. The network evolution observed with different microscopes clarified the transition to a self‐supporting emulsion. The uneven adsorption of large microgel aggregates at the oil–water interface promoted larger and deformed droplets, so more fat‐like medium internal phase emulsion stabilized by PPI microgel could be obtained by adjusting the microgel pH to 4.5. The interfacial membranes observed by scanning electron microscopy were thicker and coarser at pH 3.0 and 4.5 than those at pH 7.0 and 9.0. The adsorption of PPI microgel aggregates enhanced the structural strength and improved emulsion stability.CONCLUSIONThis work could form a basis for further studies relating physical properties to the design of plant protein‐based fat analogues. © 2024 Society of Chemical Industry.

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Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles

Cited by 40 publications

References 66 publications

Zein/pullulan complex colloidal particle‐stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion

Zein/pullulan complex colloidal particle‐stabilized Pickering emulsions for oral delivery of polymethoxylated flavones: protection effect and in vitro digestion

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review

Fat analogue emulsions stabilized by peanut protein microgel particles: microscale and nanoscale structure and stabilization process analysis

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