Heat stability promoted Pickering emulsions stabilized by glidian/sodium caseinate nanoparticles and konjac glucomannan

Xu, Wei; Ning, Yuli; Wu, Shuping; Wu, Guanchen; Sun, Haomin; Li, Cuiping; Jia, Yin; Luo, Denglin; Shah, Bakht Ramin

doi:10.1016/j.lwt.2023.114847

Cited by 13 publications

(6 citation statements)

References 15 publications

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“…The first stage occurs at 80°C, which is related to the hydrochloric acid nature of the functional group (Mirahmadi et al., 2023 ). The heating treatment causes the accumulation of PE and reduces emulsion stability (Xu et al., 2023 ). However, the antioxidant activity after heat treatment was noticeable.…”

Section: Resultsmentioning

confidence: 99%

“…The addition of CS hydrogel improved the thermal damage of the emulsion model due to higher viscoelasticity and a stronger gel network (Xu et al., 2023 ). The oil–water interface layer of the droplet became thicker, making it more stable against external stimuli.…”

Section: Resultsmentioning

confidence: 99%

“…The emulsion gel gets less affected by thermally induced flocculation when CS is added to the initial composition. On the other hand, the entanglement of CS with BGPE made a thicker film around the oil droplet interfacial and created high stability against droplet aggregation (Xu et al., 2023 ) and subsequently provided the conditions for the stability of the loaded curcumin. Furthermore, CS molar mass influenced the glass transition temperature ( T g ) of composite gel.…”

Section: Resultsmentioning

confidence: 99%

“…The addition of konjac glucomannan increases the melting temperature of the Pickering emulsion gel and helps improve the thermal stability of the emulsion gel. The three‐dimensional gel network structure formed by KGM after heating formed a dense interfacial layer on the droplet surface, forming a spatial barrier to prevent the accumulation of oil droplets (Xu et al., 2023 ). The previous study also reported that curcumin stability against thermal and photochemical treatment significantly improved emulsion gel structure (Liu et al., 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“…In a similar study, Xu and Academy evaluated the thermal stabil- formed by KGM after heating formed a dense interfacial layer on the droplet surface, forming a spatial barrier to prevent the accumulation of oil droplets (Xu et al, 2023). The previous study also reported that curcumin stability against thermal and photochemical treatment significantly improved emulsion gel structure (Liu et al, 2022).…”

Section: Ta B L E 1 Effect Of Cs Concentrationmentioning

confidence: 93%

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Application of Pistacia atlantica Pickering emulsion‐filled chitosan gel for targeted delivery of curcumin

Naji‐Tabasi,

Shakeri,

Modiri‐Dovom

et al. 2024

Food Science & Nutrition

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Emulsion‐filled hydrogels are a growing system in the food industry for delivering bioactive compounds. In this study, Baneh gum (BG) particles were prepared as a Pickering emulsion stabilizer for curcumin delivery. Then, BG Pickering emulsion was added to the chitosan solution (1.5%, 2.0%, and 2.5% w/w) in different Pickering emulsion (PE):hydrogel (HYD) ratios (1:3, 1:5, and 1:7) to create an emulsion‐filled gel. The highest amount of Cur stability after the 3rd week of storage was observed in the sample containing 2.0% CS and a 1:7 PE:HYD ratio (97.36%). Pickering emulsion and emulsion‐filled gel significantly protected the antioxidant activity of curcumin against the thermal process (p < .05). Curcumin loading in the emulsion‐filled gel provided better protection against the gastric condition compared to the emulsion system. The chitosan hydrogel swells in an acidic environment, but its combination with the anionic structure of the emulsion causes a lower release of curcumin in the stomach environment, which can help the stability of curcumin in the digestive system and have a controlled release in the gastrointestinal tract.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Ta B L E 1 Effect Of Cs Concentrationmentioning

confidence: 93%

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