Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

Wang, Qiang; Wei, Huaheng; Deng, Chaofang; Xie, Chenjing; Huang, Meigui; Zheng, Fang

doi:10.3390/foods9020123

Cited by 45 publications

(22 citation statements)

References 43 publications

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“…However, in terms of external conditions, including pH, ionic strength or temperature, the solubility and stabilizing behavior of soy protein in Pickering emulsions will be affected. In the research of Wang et al, a soy protein isolate/pectin binary complex particle with electrostatic interaction generated an environmental friendliness and emulsion containing quercetin with improved stability embedded by ultrasound treatment [ 49 ]. It was proposed that emulsion at pH 3.0 exhibited good freeze-thaw stability and viscoelasticity stability.…”

Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.

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Section: Structure and Composition Of Pickering Emulsionsmentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

149

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“…Pickering emulsions resist aggregation, flocculation, and Ostwald ripening, 5 and thus they could be utilized to overcome the adverse effects of foaming, and irritation caused by traditional emulsions that use surfactants 6 . Consequently, Pickering emulsions are widely used in the food industry to embed various biologically active substances, such as β ‐carotene, 7 curcumin, 8 and quercetin, 9 to protect, deliver, and release their functional components in a controlled manner.…”

Section: Introductionmentioning

confidence: 99%

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

Liu

Shan

et al. 2020

J Sci Food Agric

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BACKGROUND Zein particles are unsuitable as stabilizers of Pickering emulsions because of their high hydrophobicity. However, few studies have reported on the use of a strong hydrophilic neutral polysaccharide to regulate its wettability. In this work, zein/pullulan complex particles (ZPPs) were formulated by an anti‐solvent method to fabricate Pickering emulsions. RESULTS The presence of pullulan increased the size, decreased the zeta, and provided excellent resistance to the gravitational separation of zein. Scanning electron microscopy (SEM) revealed that the shape of zein particles changed from spherical as they became aggregated ZPP nanoparticles. Fourier transform infrared (FTIR) spectroscopy indicated that the flocculation phenomenon of ZPPs was related to the hydrogen bond between zein and pullulan. Moreover, the hydrophobicity of zein was modified by hydrophilic pullulan to endow the ZPPs with nearly neutral wettability when the mass ratio was 15:1, allowing for the preparation of stable Pickering emulsions. In contrast to zein, the ZPPs contributed to building a compact interface layer around the droplets and smaller emulsion droplets. Under a certain ZPP concentration, the size and viscosity of emulsion increased with an increase in the oil volume fraction, indicating that the Pickering emulsions stabilized by ZPPs showed better stability against coalescence. Confocal laser scanning microscopy (CLSM) revealed that the ZPPs constructed a dense filling layer on the surface of oil droplets, thus further emphasizing that ZPPs can potentially be used in fabricating Pickering emulsion gels. CONCLUSION Zein/pullulan complex particles are an excellent Pickering emulsion gel stabilizer that can be used in the delivery system of bioactive substances in food formulations. © 2020 Society of Chemical Industry

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“…As the pH approached the isoelectric point, aggregation and oil leakage commenced owing to a reduced electrostatic repulsion between the emulsions. As the pH continued to increase, the degree of oil droplet aggregation decreased and the shape became regular because the emulsion possessed high absolute potential and enhanced charge repulsion 41 …”

Section: Resultsmentioning

confidence: 99%

Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes

Liu

Zhang

et al. 2020

J Sci Food Agric

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BACKGROUND Chitin nanocrystals (ChN) are insoluble particles that can be used as stabilizers for Pickering emulsions. Their unique cationic properties and antibacterial activity have generated considerable interest among researchers. However, ChN have remained largely underexplored. Furthermore, the droplets of the emulsions stabilized by ChN are as large as 10–100 μm, and their physical stability requires further improvement. Some studies have shown that the spontaneous reaction of oppositely charged particles can effectively stabilize the emulsions. Positively charged ChN and negatively charged fucoidan (F) were therefore compounded to stabilize Pickering emulsions, and the stability of these emulsions was analyzed qualitatively. RESULTS The results showed that the composite particles comprising two polysaccharides in a mass ratio of 1:1 and at a pH of 2 (ChN1‐F1‐pH 2) possessed the lowest sulfate content (20.1%) and almost zero potential (−3 mV), indicating a high degree of neutralization of the positively charged amino group in ChN and the negatively charged sulfate group in F. Meanwhile, ChN1‐F1‐pH 2 displayed a dense network structure that improved the dispersibility and wettability (contact angle = 9.3°). Fourier transform infrared spectroscopy results confirmed that ChN and F were effectively combined through electrostatic interaction or neutralization to produce a polyelectrolyte complex. Furthermore, the particle size of the Pickering emulsion stabilized by ChN‐F was significantly reduced, and the maximum size did not exceed 10 μm; the physical and storage stability also improved. The ChN1‐F1‐pH 2 emulsion presented excellent storage stability; in particular, the emulsions stabilized by ChN1‐F1‐pH 5 and ChN1‐F1‐pH 6 exhibited excellent flocculation stabilities. CONCLUSION The size of the emulsion droplets stabilized by the oppositely charged polysaccharide particles (ChN‐F complexes) reduced significantly. Furthermore, by changing the mass ratio and pH, the microstructure and binding degree of the complexes can be adjusted, thereby promoting their adsorption on the oil–water interface and improving the stability of the Pickering emulsion. © 2020 Society of Chemical Industry

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Improving Stability and Accessibility of Quercetin in Olive Oil-in-Soy Protein Isolate/Pectin Stabilized O/W Emulsion

Cited by 45 publications

References 43 publications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

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

Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes

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