Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin

Lv, Peifeng; Wang, Di; Dai, Lei; Wu, Xiaojing; Gao, Yanxiang; Yuan, Fang

doi:10.1016/j.foodres.2020.109032

Cited by 106 publications

(38 citation statements)

References 49 publications

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“…Lv et al reported that whey protein isolate (WPI) gel particles could be prepared via high hydrostatic pressure (HHP) treatment, which is a novel non-thermal and environmentally friendly technology with little effects on the quality of foods. In the research, WPI gel particles were used as stabilizers to fabricate the curcumin-loaded Pickering emulsions with desired stability [ 40 ].…”

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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“…Both G ′ and G ″ values of the emulsions at different SPI/BPC ratios increased with the increasing frequency ranging from 0.01 to 10 Hz, indicating that the modulus was frequency-dependent ( 43 ). In addition, with the ratio of BPC in the complex increased from 4:1 to 1:1, the G ′ value was gradually increased to 3.66 Pa, suggesting a progressive enhancement in the gel-like structures ( 44 ).…”

Section: Resultsmentioning

confidence: 99%

“…The apparent viscosity (η) of the emulsions stabilized by SPI/BPC complex at various mass ratios gradually decreased with the shear rates increasing from 0.1 to 100 s −1 ( Figure 6B ), indicating a typical non-Newtonian pseudoplastic behavior. As the ratio of BPC increased from 1:0 to 1:1, the η value of the complex stabilized emulsions varied from 0.005 to 0.154 Pa·s at a shear rate of 10 s −1 , which could lead to enhanced interaction between the droplets ( 44 ).…”

Section: Resultsmentioning

confidence: 99%

“…Both G ′ and G ′′ values of the emulsions at different SPI/BPC ratios increased with the increasing frequency ranging from 0.01 to 10 Hz, indicating that the modulus was frequency-dependent (43). In addition, with the ratio of BPC in the complex increased from 4:1 to 1:1, the G ′ value was gradually increased to 3.66 Pa, suggesting a progressive enhancement in the gel-like structures (44). The apparent viscosity (η) of the emulsions stabilized by SPI/BPC complex at various mass ratios gradually decreased with the shear rates increasing from 0.1 to 100 s −1 (Figure 6B), indicating a typical non-Newtonian pseudoplastic behavior.…”

Section: Rheology Of Emulsionsmentioning

confidence: 92%

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Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

Ai-ping

Wang

et al. 2021

Front. Nutr.

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The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in the complex, a tighter network layer structure of the complex was formed due to the rearrangement of proteins, and the emulsions showed a progressive enhancement in the gel-like structures. At the SPI/BPC ratio of 2:1, the emulsions had smaller droplet size and lower creaming index of 230 nm and 30%, and the emulsifying activity and stability indices of the emulsions were 803.72 min and 11.85 g/m2, respectively, indicating a better emulsifying activity and stability of emulsions. Meanwhile, the emulsions stabilized by the complex at the ratio of 2:1 showed better storage and antioxidant stability. These findings are expected to develop the application of bamboo shoots in emulsion-based food products such as mayonnaise, salad dressings, and sauces.

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“…103 During particle preparation using high hydrostatic pressure, the diameters of the WPM particles varied greatly depending on the pH of the aqueous conditions. 104 As the pH approached the isoelectric point (pI), the z-potential of the gel particles reached a point of zero charge. This led to less electrostatic repulsion occurring (Fig.…”

Section: Proteins In Pickering Emulsionsmentioning

confidence: 99%