Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Abstract

The aim of this study was to fabricate edible gelatin enzymic digest (GED) based gel particles that can stabilize oil-in-water (O/W) microemulsions. The gel particles were generated by covalent crosslinking, with genipin, the individual protein molecules within tannic acid-induced gelatin hydrolysate (GED-TA) particles. The ability of the genipin-treated GED-TA (GP-GED-TA) to stabilize emulsions was evaluated by Turbiscan analysis and droplet-size changes. For comparison, gelatin hydrolysate (GE) and tannic acid-induced gelatin hydrolysate particles (GED-TA) were used as controls. The mean diameters of GED, GED-TA, and GP-GED-TA particles were 0.68 ± 0.1 nm, 66.2 ± 8.4 nm, and 66.9 ± 7.2 nm, respectively. Nanomechanic analysis using atomic force microscopy(AFM) indicated the average Young’s modulu of the GP-GED-TA particles was 760.8 ± 112.0 Mpa, indicating the GP-GED-TA were soft particles. The Turbiscan stability indexes (lower values indicate a more stable emulsion) of the emulsions stabilized with GED, GED-TA, and GP-GED-TA, after storage for three days, were 28.6 ± 1.5, 19.3 ± 4.8, and 4.4 ± 1.3, respectively. After one, or 60 days of storage, the volume-weighted mean diameters (D[4,3]) of oil droplets stabilized by GP-GED-TA were 1.19 ± 0.11 μm and 1.18 ± 0.1 µm, respectively. The D[4,3] of oil droplets stabilized by GED-TA, however, increased from 108.3 ± 5.1 μm to 164.3 ± 19.1 μm during the storage. Overall, the GP-GED-TA gel particles have considerable potential for stabilization of O/W emulsions in food products.

New Pickering emulsions stabilized with chitosan/collagen peptides nanoparticles: Synthesis, characterization and tracking of the nanoparticles after skin application

“…It can be noticed that the size of the emulsion droplets is much larger than the size of the nanoparticles (as shown previously in the TEM images in Fig. 1), which is in agreement with the prerequisite that the size of the particles should be at least one order of magnitude smaller than the oil droplets for the Pickering emulsions to be formed [56]. Additionally, Fig.…”

“…The formulation of cosmetic products containing sustainable and biodegradable materials can be extremely challenging due to instability constraints [1]. The stability of emulsions is determined by the creaming index (CI%) and the size variation of the emulsion droplets during storage [56]. Pickering emulsions are generally known to have higher stability than classical emulsions.…”

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“…The fresh Pickering emulgels at 0.5% ( w / v ) GNPs showed a certain degree of fluidity at an early stage such as semiliquid state ( Figure 1 b), while the Pickering emulgels changed from liquid to gel-like state and exhibited a state of a plastic gel when the concentration of GNPs was more than 0.75% ( w / v ) ( Figure 1 b). The increase of plasticity might be due to a considerable increase in the amount of colloid particles adsorbed at the oil–water interface [ 26 ]. However, it is worth noting that the high concentration of GNPs could enhance the gel strength and gel rate.…”

Eco-Friendly Cinnamaldehyde Based Emulsion for Phytopathogenic Bacterial Growth Inhibitor

“…When the laser intensity reached 10% to 20%, the measurement was started. The average droplet size was expressed in terms of volume mean diameter D [43].…”