Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength

Huang, Zhilian; Huang, Xiaobing; Zhou, Wei; Zhang, Li; Liu, Fei; Li, Jing; Peng, Shaodan; Cao, Yu; Li, Yahui; Li, Ruyi; Li, Jihua

doi:10.1111/ijfs.14975

Cited by 15 publications

(2 citation statements)

References 41 publications

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“…Moreover, the viscosity of emulsions rose gradually with increasing NaCl ionic strength, which was opposite to the trend of particle size. Similar results had also been presented in moringa seed residue protein [ 34 ].…”

Section: Resultssupporting

confidence: 89%

Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change

Xia

Zhang

et al. 2022

Foods

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Pickering high internal phase emulsions (HIPEs) are gel-like concentrated emulsions that have the potential to be an alternative to partially hydrogenated oil (PHO). In this study, egg yolk granules (EYGs), natural complexes of protein and lipid isolated from egg yolk, were used as an emulsifier to prepare Pickering HIPEs. Gel-like HIPEs with an oil phase volume fraction of 85% and with an emulsifier concentration of only 0.5% could be prepared by using EYGs as an emulsifier. The EYGs were able to form stable HIPEs at NaCl ionic strengths over 0.2 M and at pH over 5.0 with NaCl ionic strength of 0.3 M. The EYGs, which could stabilize HIPEs, were easily to adsorb and cover the oil-water interface to form emulsion droplets with small particle size. In addition, interacting EYGs in the aqueous phase formed a continuous network structure, and the oil droplets packed closely, exhibiting high elasticity and shear thinning behavior. Furthermore, the formed HIPEs had suitable storage stability with no significant changes in appearance and microstructure after storage for 60 days. This work can transform traditional oils from liquid-like to solid-like by using EYGs to enrich food processing diversity and improve the storage stability of oils while reducing the intake of PHO and providing a healthier diet for consumers.

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Section: Resultssupporting

confidence: 89%

Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change

Xia

Zhang

et al. 2022

Foods

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“…Pickering emulsions are stable emulsion systems composed of solid particles rather than surfactants and possess high stability, biocompatibility, and environmental friendliness compared with traditional surfactant‐stabilized emulsions. [ 1–3 ] The stability mechanism of Pickering emulsions is that the dynamic barrier prevents droplet coalescence through volume exclusion and steric hindrance. [ 4 ] In recent years, Pickering emulsions have been widely used in food, health products, cosmetics, pharmaceutical, and medical industries due to their advantages of low cost, environmental protection, controlled release, antiaggregation, and antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characteristics of Starch‐Based Pickering Emulsions: Effects of Rosin Acid and Starch Size

Zhao

Fan

2022

Starch Stärke

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This study aims to research the effects of rosin acid (RA) and size of starch on the properties of Pickering emulsifier. Potato (PS, 10–100 µm), corn (CS, 5–25 µm), and rice (RS, 3–8 µm) starches are modified with RA, and their starch ester is used to prepare Pickering emulsions. The results of scanning electron microscopy, X‐ray diffraction, and nuclear magnetic resonance hydrogen spectrum analysis reveal that the structure of native starch is largely destroyed, and esterification occurs between starch and RA. The starch‐based Pickering emulsion, which is esterified by RA, has the uniform particle size and higher stability than native starch. With prolonged storage, the emulsion of large‐sized RA–starch (PS and CS) show a stable gel phenomenon, and the emulsion of small‐sized RA–starch (RS) is a Newton fluid. In addition, the results indicate that RA–starch displays high viscosity and emulsifying properties.

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The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β‐carotene

Xiao,

Zhang,

Xie

et al. 2024

J Sci Food Agric

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BACKGROUNDβ‐Carotene (BC) is difficult to apply effectively in the food industry due to its low solubility and bioavailability. This work aimed to fabricate Moringa oleifera seed protein (MOSP) stabilized emulsions as delivery vehicles for BC and investigate the effect of aqueous phase conditions including pH and ionic strength on this system.RESULTSAll MOSP samples were positively charged and the particle size of MOSP increased with the increase of pH. At pH 5.0 and 0.2 mol L−1 sodium chloride (NaCl), the MOSP emulsion demonstrated the highest stability coefficient and minimal creaming index, while exhibiting a lower release rate in vitro digestion. The rheological behavior of all MOSP emulsions within the frequency range of 0.1–10 Hz was dominated by viscoelasticity, forming an elastic network structure through dispersed droplets. Additionally, the MOSP emulsion loaded with BC prepared at pH 5.0 and 0.2 mol L−1 NaCl displayed enhanced ultraviolet light stability (52.31 ± 0.03% and 51.86 ± 0.05%) as well as thermal stability (72.39 ± 8.67% and 86.78 ± 10.69%). Furthermore, the BC in the emulsion at pH 7.0 exhibited favorable stability (65.14 ± 0.02%) and optimal bioaccessibility (40.30 ± 0.04%) in vitro digestion.CONCLUSIONThe results provided reference data for utilizing MOSP as a novel emulsifier and broadening the application of BC in the food industry. © 2024 Society of Chemical Industry.

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Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength

Cited by 15 publications

References 41 publications

Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change

Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change

Preparation and Characteristics of Starch‐Based Pickering Emulsions: Effects of Rosin Acid and Starch Size

The construction of Moringa oleifera seed protein emulsion: in vitro digestibility and delivery of β‐carotene

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