Construction and characterization of pickering emulsion gels stabilized by β-glucans microgel particles

Gong, Jiajia; Su, Yi; Lei, Jingnan; Zhu, Shuang; He, Yuan; Tan, Chin-Ping; Liu, Yuanfa; Xu, Yong-Jiang

doi:10.1016/j.foodhyd.2024.109778

Cited by 9 publications

(1 citation statement)

References 44 publications

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“…The wettability at the oil–water interface is a critical factor in the ability of MPs to stabilize the Pickering emulsions, quantified by the three-phase contact angle (θ ow ) . The θ ow of CPP MPs were investigated at pH 5.0, 7.0, and 9.0, respectively.…”

Section: Resultsmentioning

confidence: 99%

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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Section: Resultsmentioning

confidence: 99%

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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Impact of hydrophobically modified cellulose nanofiber on the stability of Pickering emulsion containing insect protein

Fan,

Wang,

Zhang

et al. 2024

J Sci Food Agric

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BACKGROUNDCellulose nanofiber (CNF) is an ideal Pickering emulsion stabilizer because of its high aspect ratio and flexibility. CNF was hydrophobically modified by dodecenyl succinic anhydride and used to stabilize the simulated food emulsion system containing insect protein. The prepared dodecenyl succinate nanofiber (D‐CNFs) was characterized by contact angle and laser particle size analyzer. The stability of the emulsion system under different conditions was characterized by zeta potential and appearance observation. Lastly, in vitro digestion simulation experiments were carried out to investigate whether the addition of D‐CNFs had an effect on the digestion and absorption of oil.RESULTSThe modification process for dodecenyl succinic anhydride to CNFs was that the system temperature was 40 °C, the system pH value was 8.5 and the reaction time was 6 h. The water contact angle of the modified CNFs increased to 83.2 ± 0.9°. D‐CNFs were introduced into the simulated food emulsion system containing insect protein. The increase in the concentration of D‐CNFs in the aqueous phase promoted the stability of the simulated emulsion system. Increasing the ratio of insect protein was not conducive to the stability of the emulsion. The final fat digestibility of the emulsion with D‐CNFs was lower than that of the emulsion without D‐CNFs.CONCLUSIONOverall, the analysis and characterization results show the potential of the modified CNF as a food simulant emulsion stabilizer containing insect protein, which can be used for the development of specific functional foods. © 2024 Society of Chemical Industry.

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Lipid digestion profiles of pickering emulsion gels stabilized by β-glucans microgel particles

Gong,

Dai,

Sun

et al. 2024

Food Bioscience

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Construction and characterization of pickering emulsion gels stabilized by β-glucans microgel particles

Cited by 9 publications

References 44 publications

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

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

Impact of hydrophobically modified cellulose nanofiber on the stability of Pickering emulsion containing insect protein

Lipid digestion profiles of pickering emulsion gels stabilized by β-glucans microgel particles

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