Spirulina platensis protein isolate nanoparticle stabilized O/W Pickering emulsions: Interfacial adsorption and bulk aggregation

Guo, Jiaxin; Cui, Lujie; Huang, Yizhou; Zong, Meng

doi:10.1016/j.foodres.2022.111815

Cited by 39 publications

(12 citation statements)

References 44 publications

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“…This was attributed to the interfering effect of protein microgels between the oil droplets, effectively preventing flocculation and agglomeration and resulting in stable emulsions. Similar findings were reported by Guo et al (2022) and Chu et al (2022) [30,31]. The SEM results were consistent with the properties of the gels obtained from rheological tests.…”

Section: Microstructure and Fractal Dimension Of Acid-mediated Spi Em...supporting

confidence: 92%

“…The distribution of soybean oil in the gel when used as an active ingredient was also visually explained. Similar findings were reported by Guo et al (2022), who observed that soybean oil droplets were small and uniformly surrounded by water when the soybean oil concentration was 2%, but gradually accumulated into clusters as the concentration increased [30]. A positive correlation was observed between the void space of the oil droplet volume protein network and the concentration of soybean oil.…”

Section: Microstructure and Fractal Dimension Of Acid-mediated Spi Em...supporting

confidence: 90%

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Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component

Zhou

et al. 2023

Foods

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In this study, the effect of soybean oil concentration on the rheology, water-holding capacity, and thermal stability of acid-mediated soy protein isolate (SPI) emulsion gels was investigated. The microstructure was analyzed and interpreted by CLSM and SEM observations. The results showed that the addition of soybean oil improved the elastic properties of the acid-mediated SPI emulsion gels. The storage modulus increased from 330 Pa (2% soybean oil concentration) to 545 Pa (8% soybean oil concentration) with a significant increase (p < 0.05). The increase in soybean oil concentration resulted in more SPI-coated oil droplets acting as active particles, enhancing the gel network. The acid-mediated SPI emulsion gels became more disordered as the soybean oil concentration increased, with the fractal dimension increasing from 2.92 (2%) to 2.95 (8%). The rheological properties, thermal analysis, and microstructure of 6% SPI gel and acid-mediated SPI emulsion gels with 2% to 8% soybean oil concentration were compared. The acid-mediated SPI emulsion gels with soybean oil as the active filler showed improved gel properties, greater thermal stability, and a homogeneous network structure compared to the acid-mediated SPI emulsion gels.

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Section: Microstructure and Fractal Dimension Of Acid-mediated Spi Em...supporting

confidence: 92%

Section: Microstructure and Fractal Dimension Of Acid-mediated Spi Em...supporting

confidence: 90%

Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component

Zhou

et al. 2023

Foods

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“…This trend of decreased Γ was caused by the increased surface areas brought by the raised φ, leading to the more significant burden of insufficient microgel particles adsorbed at the interface. 11 In the meantime, with the increase of pH from 5.0 to 9.0 of the emulsion at φ of 50% (v/ v), Γ has risen from 22.92 to 68.03 mg/m 2 , showing the same trend for the emulsions of 60, 70, and 75% (v/v) of φ, respectively. This trend of increased Γ further validated the enhanced adsorption and emulsification capacity of CPP MPs with an increased pH, resulting in smaller droplet sizes and more stable structures of the Pickering emulsions.…”

Section: Characterizations Of Cpp Mpsmentioning

confidence: 84%

Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach

Chen,

Jiang,

Zhang

2024

ACS Food Sci. Technol.

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A Camellia oil-based Oleogel, as a plant-based alternative to fats, was obtained by freeze-drying and shearing of Chlorella pyrenoidosa protein microgel particles (CPP MPs) and guar gum costabilized Pickering emulsions. CPP MPs (pH = 5.0 to 9.0) were prepared by a top-down method, possessing particle sizes ranging from 977.00 to 569.10 nm. The high desorption energy made CPP MPs stable adsorption. Pickering emulsions were prepared by two-step emulsification. Changes in pH (5.0−9.0) and oil phase fraction (φ, 50−75%) regulated the droplet size and rheological properties, enhancing the structural stability. Fourier transform infrared (FTIR) indicated hydrogen bonds occurred in oleogels and the effects of pH on the secondary structure of CPP MPs. MPs with higher pH provided oleogels with higher modulus, thermal stability, textural properties, oil-binding capacity, and oxidative stability but lower thixotropic recovery. These findings further promote the diversification of plant-based oleogels as fat simulants for food applications.

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“…13 Reportedly, the formation of a continuous aggregation network can promote emulsion stability. 14 Self-assembled interfacial emulsions can transport active substances and achieve a high performance. Multifunctional emulsions have been developed using host− guest interaction-mediated self-assembly to encapsulate and greatly improve the bioavailability of hydrophobic drugs.…”

Section: Introductionmentioning

confidence: 99%

“…Interfacial self-assembly is one of the effective methods to strengthen interfacial films and has generated widespread interest because it is simple, fast, and safe and can stabilize the emulsion . Reportedly, the formation of a continuous aggregation network can promote emulsion stability . Self-assembled interfacial emulsions can transport active substances and achieve a high performance.…”

Section: Introductionmentioning

confidence: 99%

Salinity-Driven Interface Self-Assembly of a Biological Amphiphilic Emulsifier to Form Stable Janus Core–Shell Emulsion for Enhancing Agrichemical Delivery

Wu,

Bao,

Zhang

et al. 2024

ACS Nano

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Agrichemical losses are a severe threat to the ecological environment. Additionally, some agrichemical compounds contain abundant salt, which increases the instability of formulations, leading to a lower agrichemical utilization and soil hardening. Fortunately, the biological amphiphilic emulsifier sodium deoxycholate alleviates these problems by forming stable Janus core−shell emulsions through salinity-driven interfacial self-assembly. According to the interfacial behavior, dilational rheology, and molecular dynamics simulations, Janus-emulsion molecules are more closely arranged than traditionalemulsion molecules and generate an oil−water interfacial film that transforms into a gel film. In addition, at the same spray volume, the deposition area of the Janus emulsion increased by 37.70% compared with that of the traditional emulsion. Owing to the topology effect and deformation, the Janus emulsion adheres to rice micropapillae, achieving better flush resistance. Meanwhile, based on response of the Janus emulsion to stimulation by carbon dioxide (CO 2 ), the emulsion lost to the soil can form a rigid shell for inhibiting the release of pesticides and metal ions from harming the soil. The pyraclostrobin release rate decreased by 50.89% at 4 h after the Janus emulsion was exposed to CO 2 . The Chao1 index of the Janus emulsion was increased by 12.49% as compared to coconut oil delivery in soil microbial community. The Janus emulsion ingested by harmful organisms can be effectively absorbed in the intestine to achieve better control effects. This study provides a simple and effective strategy, which turns waste into treasure, by combining metal ions in agrichemicals with natural amphiphilic molecules to prepare stable emulsions for enhancing agrichemical rainfastness and weakening environmental risk.

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Spirulina platensis protein isolate nanoparticle stabilized O/W Pickering emulsions: Interfacial adsorption and bulk aggregation

Cited by 39 publications

References 44 publications

Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component

Acid-Mediated Formation of Soybean Isolate Protein Emulsion Gels with Soybean Oil as an Active Component

Microgel Particles of Chlorella pyrenoidosa Protein to Fabricate Camellia Oil-Based Oleogels by Pickering Emulsion-Templated Approach

Salinity-Driven Interface Self-Assembly of a Biological Amphiphilic Emulsifier to Form Stable Janus Core–Shell Emulsion for Enhancing Agrichemical Delivery

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