Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

High‐Internal‐Phase Pickering Emulsions Stabilized Solely by Peanut‐Protein‐Isolate Microgel Particles with Multiple Potential Applications

“…prepared HIPPEs stabilized by gelatin particles with an internal‐phase of 80 %. Zeng et al . reported an antioxidant HIPPE stabilized by gliadin/chitosan hybrid particles with an internal phase up to 83 %.…”

“…The clean‐label HIPPEs applicable in the food industry should be composed of food‐grade materials, including both oils and emulsifiers. HIPPEs composed of food‐grade particles, water, and edible oil have a margarine‐like appearance and can be of similar composition to margarine formulations, which makes food‐grade HIPPEs good substitutes for margarine containing partially hydrogenated oils (PHOs). Serious food safety hazards mean that PHOs have been forbidden by the FDA to be used in food production in the USA after 2018…”

High‐Internal‐Phase Pickering Emulsions Stabilized Solely by Peanut‐Protein‐Isolate Microgel Particles with Multiple Potential Applications

“…There is ag rowing interest in natural food-grade Pickering emulsions owing to their long shelf life and their ability to deliver functionally active substances, [13,14] and af ew studies have been concerned with HIPPEs.T an et al [15] prepared HIPPEs stabilized by gelatin particles with an internal-phase of 80 %. Zeng et al [16] reported an antioxidant HIPPE stabilized by gliadin/chitosan hybrid particles with an internal phase up to 83 %. However,n one of the particles in the aforementioned studies were fabricated without using organic solvents (acetone,e thyl alcohol, or glutaraldehyde) or other reagents.T he incorporation of organic solvents or residual reagents is ab ig concern when claims are made that the HIPPEs can be applied in the food industry.C apron and Cathala [6a] also reported high-internal-phase emulsions stabilized by cellulose nanocrystals,but the oil used was not edible, thus impeding application in the food industry.T he cleanlabel HIPPEs applicable in the food industry should be composed of food-grade materials,i ncluding both oils and emulsifiers.HIPPEs composed of food-grade particles,water, and edible oil have amargarine-like appearance and can be of similar composition to margarine formulations, [17] which makes food-grade HIPPEs good substitutes for margarine [16] containing partially hydrogenated oils (PHOs).…”

Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

“…Lipid oxidation can be measured with different methods including spectrophotometry for conjugated dienes (Liégeois et al 2000) and 2-thiobarbituric acid (TBA) value (Zeng et al 2017), Rancimat method for oil stability index (Tavakoli et al 2019), chromatographic analysis for changes in reactants (Bazina & He 2018), Fourier transform infrared (FTIR) method for peroxide value; differential scanning calorimetry (DSC), iodometric titration, and others (Shahidi & Zhong 2005). Conjugated dienes with strong absorption of UV radiation at 234 nm are produced during oxidation of lipid that contains dienes or polyenes, which is a good index for measuring lipid oxidation (Vieira & Regitano-D'arce 1998).…”