Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

In this study, the anti-solvent precipitation and a simple complex method were applied for the preparation of bacterial cellulose nanofiber/soy protein isolate (BCNs/SPI) colloidal particles. Fourier transform IR (FT-IR) showed that hydrogen bonds generated in BCNs/SPI colloidal particles via the anti-solvent precipitation were stronger than those generated in BCNs/SPI colloidal particles self-assembled by a simple complex method. Meanwhile, the crystallinity, thermal stability, and contact angle of BCNs/SPI colloidal particles via the anti-solvent precipitation show an improvement in comparison with those of BCNs/SPI colloidal particles via a simple complex method. BCNs/SPI colloidal particles via the anti-solvent precipitation showed enhanced gel viscoelasticity, which was confirmed by dynamic oscillatory measurements. Furthermore, high internal phase Pickering emulsions (HIPEs) were additionally stable due to their stabilization by BCNs/SPI colloidal particles via the anti-solvent precipitation. Since then, HIPEs stabilized by BCNs/SPI colloidal particles via the anti-solvent precipitation were used for the delivery of curcumin. The curcumin-loaded HIPEs showed a good encapsulation efficiency and high 2,2-diphenyl-1-picrylhydrazyl (DPPH) removal efficiency. Additionally, the bioaccessibility of curcumin was significantly increased to 30.54% after the encapsulation using the prepared HIPEs. Therefore, it can be concluded that the anti-solvent precipitation is an effective way to assemble the polysaccharide/protein complex particles for the stabilization of HIPEs, and the prepared stable HIPEs showed a potential application in the delivery of curcumin.

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High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective

Frontiers in Nutrition ◽

10.3389/fnut.2021.744234 ◽

2022 ◽

Vol 8 ◽

Author(s):

Wei Xu ◽

Zhifan Li ◽

Haomin Sun ◽

Shuqing Zheng ◽

He Li ◽

...

Keyword(s):

Xanthan Gum ◽

Colloidal Particles ◽

Physical Stability ◽

Pickering Emulsions ◽

High Concentration ◽

Internal Phase ◽

New Strategy ◽

Emulsion Systems ◽

The Common ◽

First Time

Food-grade high internal-phase Pickering emulsions (HIPPEs) stabilized by solid or colloidal particles with different advantages have attracted extensive attention nowadays. However, looking for new appropriate particle stabilizers is the common practice for HIPPEs preparation. It is crucial to find a new strategy for the development of functional HIPPEs with controllable properties. In this study, a high concentration of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) was used for the preparation of HIPPEs for the first time. Visual observations, creaming index (CI), microstructure, and rheology tests were carried out to investigate the potential of XG/Ly NPs as HIPPEs stabilizers. Results indicated that XG/Ly NPs could stabilize oil droplets in the concentration range of 0.5–4% (w/v). The HIPPEs with a minimal particle concentration of 1% exhibited remarkable physical stability. Rheological measurements showed that a high stability of solid-like HIPPEs was successfully obtained with a higher concentration of XG/Ly NPs. Overall, the HIPPEs stabilized by different concentrations of XG/Ly NPs exhibited excellent rheological and structural properties, which might provide a feasible strategy for the development of functional emulsion systems with controllable structures.

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Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.0c07800 ◽

2021 ◽

Author(s):

Yang Wei ◽

Zikun Liu ◽

Aixin Guo ◽

Alan Mackie ◽

Liang Zhang ◽

...

Keyword(s):

Cellulose Nanocrystals ◽

Colloidal Particles ◽

Pickering Emulsions ◽

Β Carotene

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Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery

Food & Function ◽

10.1039/c9fo02434d ◽

2020 ◽

Vol 11 (1) ◽

pp. 768-778 ◽

Cited By ~ 5

Author(s):

Jiang Yi ◽

Luyu Gao ◽

Guitian Zhong ◽

Yuting Fan

Keyword(s):

Whey Protein ◽

Chemical Stability ◽

Cross Linking ◽

Pickering Emulsions ◽

Internal Phase ◽

Effective Particle ◽

Protein Nanoparticles ◽

Β Carotene

WPI nanoparticles were fabricated with Ca2+ induced cross-linking and used as an effective particle stabilizer for HIPPE formulation aiming to improve the chemical stability and bioaccessibility of β-carotene.

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High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure

Food Chemistry ◽

10.1016/j.foodchem.2021.129251 ◽

2021 ◽

Vol 350 ◽

pp. 129251

Author(s):

Tingting Feng ◽

Xuejiao Wang ◽

Xingwei Wang ◽

Xiaoming Zhang ◽

Yao Gu ◽

...

Keyword(s):

Interfacial Properties ◽

Protein Isolate ◽

Pickering Emulsions ◽

Pea Protein ◽

Internal Phase ◽

Pea Protein Isolate

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Fabrication, characterization, and application of chitosan-NaOH modified casein nanoparticles and its stabilized long-term stable high internal phase Pickering emulsions

Food & Function ◽

10.1039/d1fo02202d ◽

2022 ◽

Author(s):

Jingbo Liu ◽

Jian Guo ◽

Hui Zhang ◽

Yinan Liao ◽

Shuaiyan Liu ◽

...

Keyword(s):

Storage Stability ◽

Delivery Systems ◽

Pickering Emulsions ◽

Long Term Storage ◽

Internal Phase ◽

Term Storage ◽

Β Carotene

The demand for facile delivery systems with long-term storage stability by natural biopolymers, and deliver liposoluble nutraceuticals like β-carotene (BC) is increasing. In this work, a facile and stable emulsifier...

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