Interfacial characterization of an oxidative pickering emulsion stabilized by polysaccharides/polyphenol complex nanogels via a multiscale study

Tang, Haiyun; Yang, Shujuan; Chang, Jie; Zhao, Xinyu; Huang, Junhao; Yu, Gaobo; Ye, Feng; Zhou, Xueqing; Li, Jiacheng

doi:10.1016/j.colsurfa.2022.130791

Cited by 5 publications

(1 citation statement)

References 40 publications

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“…By mixing purple corn bract anthocyanins with hydroxypropyl CS and Alg formed nanoparticles through hydrogen bonding resulted in strong antioxidant capacity. These nanoparticles could form a high‐density interfacial layer at the oil–water interface, improving the physical and oxidative stability of the emulsion (Figure 7B,C) (Tang, Yang, et al., 2023).…”

Section: Noncovalent Interactions Facilitate Biomolecules For Constru...mentioning

confidence: 99%

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Yuan,

Chen,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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The use of biomolecules, such as proteins, polysaccharides, saponins, and phospholipids, instead of synthetic emulsifiers in food emulsion creation has generated significant interest among food scientists due to their advantages of being nontoxic, harmless, edible, and biocompatible. However, using a single biomolecule may not always meet practical needs for food emulsion applications. Therefore, biomolecules often require modification to achieve ideal interfacial properties. Among them, noncovalent interactions between biomolecules represent a promising physical modification method to modulate their interfacial properties without causing the health risks associated with forming new chemical bonds. Electrostatic interactions, hydrophobic interactions, and hydrogen bonding are examples of noncovalent interactions that facilitate biomolecules' effective applications in food emulsions. These interactions positively impact the physical stability, oxidative stability, digestibility, delivery characteristics, response sensitivity, and printability of biomolecule‐based food emulsions. Nevertheless, using noncovalent interactions between biomolecules to facilitate their application in food emulsions still has limitations that need further improvement. This review introduced common biomolecule emulsifiers, the promotion effect of noncovalent interactions between biomolecules on the construction of emulsions with different biomolecules, their positive impact on the performance of emulsions, as well as their limitations and prospects in the construction of biomolecule‐based emulsions. In conclusion, the future design and development of food emulsions will increasingly rely on noncovalent interactions between biomolecules. However, further improvements are necessary to fully exploit these interactions for constructing biomolecule‐based emulsions.

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Section: Noncovalent Interactions Facilitate Biomolecules For Constru...mentioning

confidence: 99%

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Yuan,

Chen,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

Applications and advancements of polysaccharide-based nanostructures for enhanced drug delivery

Kareemi,

Likhitkar

2024

Colloids and Surfaces B: Biointerfaces

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Protection against cancer therapy-induced cardiovascular injury by planed-derived polyphenols and nanomaterials

Liao

Meng

2023

Environmental Research

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Interfacial characterization of an oxidative pickering emulsion stabilized by polysaccharides/polyphenol complex nanogels via a multiscale study

Cited by 5 publications

References 40 publications

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review

Applications and advancements of polysaccharide-based nanostructures for enhanced drug delivery

Protection against cancer therapy-induced cardiovascular injury by planed-derived polyphenols and nanomaterials

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