The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour

Abstract

Pickering emulsion gels have potential application as solid fat substitutes and nutraceutical carriers in foods, but a safe and easily available food-derived particle emulsifier is the bottleneck that limits their practical application. In this study, the function of sorghum flour as a particle emulsifier to stabilize the oil-in-water (O/W) Pickering emulsion gels with medium chain triglycerides (MCT) in the oil phase was introduced. Sorghum flour had suitable size distribution (median diameter, 21.47 μm) and wettability (contact angle, 38°) and could reduce the interfacial tension between MCT and water. The oil phase volume fraction (φ) and the addition amount of sorghum flour (c) had significant effects on the formation of Pickering emulsion gels. When c ≥ 5%, Pickering emulsion gels with φ = 70% could be obtained. Microstructure analysis indicated that sorghum flour not only played an emulsifying role at the O/W interface but also prevented oil droplets from coalescing through its viscous effect in the aqueous phase. With increases in c, the droplet size of the emulsion gel decreased, its mechanical properties gradually strengthened, and its protective effect on β-carotene against UV irradiation also improved.

Preparation and Characterization of a Novel Natural Quercetin Self-Stabilizing Pickering Emulsion

“…Due to their surfactant-free nature, high stability, and good delivery capacity, Pickering emulsions, or particle-stabilized emulsions, have good prospects for application in food and pharmaceutical fields [ 1 , 2 , 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 ]. Traditional Pickering emulsions are mostly stabilized by inorganic particles, such as silica, which are limited in applications in food and other industries.…”

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

“…Commonly formed by filling gel matrix in continuous phase or dispersed phase, it forms a spatial network, to result in a semisolid texture. The simple method of gel formation generally uses easy-gelatinized protein and polysaccharide [ 15 , 16 , 17 ]. For example, Li provided a simple method to construct Pickering emulsion gels based on chitosan hydrochloride-carboxymethyl starch nanogels stabilized Pickering emulsions coupled curdlan gelation.…”

Fabrication and characterization of Pickering high internal phase emulsion stabilized by mung bean flour

“…The supernatant was dropped into a colorimetric dish containing MCT by syringe to form the oil/water interface. Axisymmetric droplet shape analysis was used to calculate the interfacial tension with distilled water as control (Song et al, 2022).…”

“…The contact angle of mung bean flour was measured by a Theta Lite optical contact angle meter (Biolin Scientifific, Stockholm, Sweden). Using a tablet press, mung bean flour was pressed into a thin film under 20 MPa and placed in a colorimetric dish containing MCT, then a drop of water was extruded from the syringe and released onto the film surface, the drop image was automatically recorded, and the contact angle was calculated using the ellipse fitting method (Song et al, 2022).…”

“…Lu et al (2022) found that red rice and black rice particles could not only stabilize Pickering emulsion, but also significantly improve the antioxidant properties of emulsions (Lu & Huang, 2020;Lu et al, 2022). Song et al (2022) found that sorghum flour could stabilize the oil-in-water (O/W) Pickering emulsion gels with medium chain triglycerides (MCT) as the oil phase (Song et al, 2022). Inspired by this, the feasibility of mung bean flour stabilizing Pickering HIPEs was evaluated, and the effect of its concentration on the structure, mechanical properties and β-carotene protective ability of Pickering HIPEs were also investigated.…”