Stabilisation of water in water Pickering emulsion containing gelatin and maltodextrin by bitter vetch protein nanoparticles

Abstract

The incompatibility between water soluble polymers is one of the interactions between the different constituents of the food systems, which eventually leads to system instability due to phase separation. The use of natural nanoparticles under the Pickering mechanism is a promising technique for the stabilisation of water-in-water (W/W) emulsions. In this study, bitter vetch protein nanoparticles (BPNs), which was produced by ultrasonic treatment, was used to stabilise W/W emulsion. Then additional tests were performed to investigate the structure and properties of the nanoparticles and stabilised emulsion. Scanning electron microscopy (SEM) images showed the size of BPNs to be about 60 nm. The zeta potential of protein nanoparticle solution was about 50 mV. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and simultaneous thermal analysis (STA) confirmed that chemical structure and thermal behaviour of BPNs did not change during nanoparticle preparation process. BPNs could stabilise W/W emulsion containing gelatin and maltodextrin. Confocal laser scanning microscopy (CLSM) images confirmed the stability of gelatin/maltodextrin emulsion containing BPNs. The drop test confirmed the presence of maltodextrin in the continuous phase of the emulsion. The stabilised W/W emulsion had 100% stability against stress and temperature of 80 °C. Rheology analysis showed the viscoelastic nature and pseudoplastic behaviour of the stabilised emulsion.

Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin

“…According to Lorén and Hermansson (2000), phase separation may occur because maltodextrin may be physically trapped in the gelatin matrix, and random coils may eventually link together to form triple helixes. So, these micrographs confirm the findings of the DLS and studies, in these types of emulsions, gelatin may act as both a continuous and dispersed phase, depending on the chemical characteristics and the relative volumes of the two biopolymers (Ansari & Shekarchizadeh, 2022;Beldengrün et al, 2018;Kasapis, Morris, Norton, & Clark, 1993a). Kasapis, Morris, Norton, and Clark (1993a) reported that the mixture of gelatin and maltodextrin may quickly become cloudy at high concentrations but appear absolutely transparent at low concentrations.…”

“…So, these micrographs confirm the findings of the DLS and Zeta potential experiments, which indicate that the system may become unstable following melting at 37°C. According to previous studies, in these types of emulsions, gelatin may act as both a continuous and dispersed phase, depending on the chemical characteristics and the relative volumes of the two biopolymers (Ansari & Shekarchizadeh, 2022; Beldengrün et al, 2018; Kasapis, Morris, Norton, & Clark, 1993a). Kasapis, Morris, Norton, and Clark (1993a) reported that the mixture of gelatin and maltodextrin may quickly become cloudy at high concentrations but appear absolutely transparent at low concentrations.…”

Recent advances on water-in-water emulsions in segregative systems of two water-soluble polymers

“…The particles can be very varied, and recent examples include cellulose microfibrils or nanocrystals in maltodextrin-in-dextran emulsions [19,20], β-lactoglobulin in dextran and hydroxypropyl methylcellulose aqueous mixtures [21], and platelet-like starch nanocrystals in PEG-in-dextran (P/D) emulsions [22], among other examples [23][24][25]. Stabilization of W/W requires an accurate control of particle adsorption at the interface (Figure 1).…”

Synthesis of Lignin Nanoparticles and Their Application in the Stabilization of Water‐in‐Water Pickering Emulsions: A New Technology for Valorization of Lignin from Sugarcane Bagasse

“…Te stabilization of w/w emulsions is an area that has recently attracted the interest of researchers and can trigger technological innovations, especially in the food industry [21][22][23][24][25], pharmaceutical [26], and biomedicine [27]. Te formulation of functional foods with a low fat content from w/w emulsions can mean new applications in the food industry [28].…”