Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation

Lv, Peifeng; Wang, Di; Chen, Yulu; Zhu, Shaoxin; Zhang, Jingbo; Mao, Like; Gao, Yanxiang; Yuan, Fang

doi:10.1016/j.foodhyd.2020.105992

Cited by 109 publications

(26 citation statements)

References 52 publications

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“…According to Figure 5, the ζ-potential of complexes were negative, which is because the negatively charged FSG molecules interacted with the ZNP through electrostatic force and aggregates on the surface of positively charged ZNP, resulting in charge reversal. Similar results were found in the study on complexes of WPI gel-chitosan and zein-carboxymethyl dextrin [28,51].…”

Section: ζ-Potentialsupporting

confidence: 89%

“…The resultant emulsions were stored at 4 • C for further characterization. According to the method of Lv et al [28], the particle size of the complexes was analyzed by dynamic light scattering using a Zetasizer (Nano-ZS90, Malvern Instruments Co., Ltd., Worcestershire, UK) at a fixed detector angle of 90 • . Samples were diluted 50 times by the distilled water at pH 4 adjusted by 0.1 M HCl or NaOH solutions.…”

Section: Preparation Of Pickering Emulsionsmentioning

confidence: 99%

“…The effect of ionic strength on the formation of complexes was determined as described by Lv et al [28]. The absorbance value of samples with different salt ion concentrations (50,100,200, 300, 400, 500, and 1000 mmol/L) was measured at 600 nm to study the stability changes.…”

Section: Salt Ionic Stability Measurementmentioning

confidence: 99%

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The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

et al. 2021

Foods

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Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion, which prepared by ultrasonicated FSG were extremely unstable, and the phase separation phenomenon of the emulsion was observed 30 min after preparation. The above conclusions are also in line with the findings obtained from the properties of the corresponding emulsions, such as the droplets size, microstructure, freeze-thaw stability, and storage stability. It is, therefore, clear that to produce stable Pickering emulsion, ultrasonication should be avoided to apply together at the end of ZNP-FGS complex preparation. It is worth noticing that the emulsions prepared by complex with ultrasonicated zein (ZNPU-FSG)H are smaller, distributed more uniformly, and are able to encapsulate oil droplets well. It was found that the emulsions prepared with ZNPU-FSG remained stable without serum phase for 14 days and exhibited improved stability at low-temperature storage. The current study will provide guidance for the preparation of protein–polysaccharide complexes and Pickering emulsions for future work.

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Section: ζ-Potentialsupporting

confidence: 89%

Section: Preparation Of Pickering Emulsionsmentioning

confidence: 99%

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The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

et al. 2021

Foods

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“…It was clearly observed that the red fluorescence was wrapped around by green fluorescence, which supported the O/W type of emulsion. Moreover, the proteins stained by red color were uniformly and tightly distributed around the oil droplets, which effectively prevented the coalescence (32).…”

Section: Ability Of the Proteins In The Head Of Giant Freshwater Prawn To Stabilize Emulsionsmentioning

confidence: 99%

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

Wang

et al. 2021

Front. Nutr.

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The aim of this work was to develop a food-grade emulsion that stabilized by the by-product proteins in the head of giant freshwater prawn. The physicochemical properties of protein particles were characterized, and the stability of proteins-stabilized emulsions under different environmental stresses was evaluated. Results showed that the proteins were relatively hydrophilic and preferentially resided in the aqueous phase to form oil/water emulsions. On this basis, the proteins exhibited superior ability to stabilize the emulsions, and remarkably, the emulsions stabilized by 2% proteins and 3:7 oil/water ratio efficiently resisted the freeze-thaw treatment and the change of pH (3–9), salt addition (NaCl, 50–400 mM), and storage temperatures (4–60°C). Furthermore, the emulsions showed a matched long-term stability with the existing biopolymers-stabilized emulsions. Consequently, this is the first finding of the by-product proteins in the head of giant freshwater prawn as an excellent emulsifier to stabilize emulsions, which help to improve the stability of food-grade emulsions and the added value of aquatic products.

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“…Pickering emulsions or particle-stabilized emulsions present high resistance to coalescence and Oswald ripening due to the tight fixation of the particles to the droplets surface [16]. Several food-grade particles have been studied, namely particles based on proteins [17], polysaccharides [18], and protein/polysaccharide complexes [19]. Furthermore, natural emulsifiers from microbial origin such as biosurfactants and bioemulsifiers are also potential alternatives to be explored in food emulsions [20,21].…”

Section: Introductionmentioning

confidence: 99%

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

Santamaria‐Echart¹,

Fernandes²,

Silva³

et al. 2022

Natural Food Additives

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The food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.

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Pickering emulsion gels stabilized by novel complex particles of high-pressure-induced WPI gel and chitosan: Fabrication, characterization and encapsulation

Cited by 109 publications

References 52 publications

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

The Role of Ultrasound in the Preparation of Zein Nanoparticles/Flaxseed Gum Complexes for the Stabilization of Pickering Emulsion

Characterization of a Novel Food Grade Emulsion Stabilized by the By- Product Proteins Extracted From the Head of Giant Freshwater Prawn (Macrobrachium rosenbergii)

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

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