Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing

2022 ◽  
Vol 124 ◽  
pp. 107265
Tingting Feng ◽  
Chunli Fan ◽  
Xuejiao Wang ◽  
Xingwei Wang ◽  
Shuqin Xia ◽  
Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 479 ◽  
Xin Feng ◽  
Hongjie Dai ◽  
Liang Ma ◽  
Yong Yu ◽  
Mi Tang ◽  

In this paper, the food-grade gelatin nanoparticles (GNPs) were prepared by a two-step desolvation method and using genipin as a cross-linker. The GNPs with narrow size distribution and good dispersion could be obtained only at pH 12. The effect of the genipin dosage (8–12 wt%) on the GNPs was systematically investigated. The results showed that the cross-linking degree of the GNPs increased with the increasing dosage of genipin, thus leading to a more obvious cross-linking morphology observed from scanning electron microscope (SEM). The obtained GNPs showed a good dispersibility with a size range of 386–438 nm. However, the GNPs cross-linked by 8 wt% genipin dosage revealed a relatively higher size because of the aggregation induced by hydrogen bond. The 10 wt% group had good thermal stability and storage stability. The optical microscopy results showed that the Pickering emulsions (30–50 vol% internal phase) stabilized by the GNPs had good uniformity and stability, even after 30 days of storage time, suggesting that the stable GNPs had great potential in food-grade Pickering emulsions.

2021 ◽  
pp. 107418
Tao Ma ◽  
Ranran Cui ◽  
Shuyu Lu ◽  
Xinna Hu ◽  
Bo Xu ◽  

2020 ◽  
Vol 12 (40) ◽  
pp. 45493-45503 ◽  
Xiang Li ◽  
Xianbing Xu ◽  
Liang Song ◽  
Anqi Bi ◽  
Chao Wu ◽  

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

2021 ◽  
Vol 9 (11) ◽  
pp. 4076-4090
Qiulan Tong ◽  
Zeng Yi ◽  
Yaqin Ran ◽  
Xiangyu Chen ◽  
Guangcan Chen ◽  

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