Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

Abstract

This work attempted to engineer emulsions' interface using the special affinity between proline-rich gliadin and proanthocyanidins (PA), to develop surfactant-free antioxidant Pickering emulsions with digestive-resistant properties. This binding interaction between gliadin and PA benefited the interfacial adsorption of the particles to corn oil droplets. Pickering droplets as building units assembled into an interconnected three-dimensional network structure, giving the emulsions viscoelasticity and ultrastability. Oxidative markers in Pickering emulsions were periodically monitored under thermally accelerated storage. Lipid digestion and oxidation fates were characterized using in vitro gastrointestinal (GI) models. The interfacial membrane constructed by antioxidant particles served as a valid barrier against lipid oxidation and digestion, in a PA dose-dependent manner. Briefly, lipid oxidation under storage and simulated GI tract was retarded. Free fatty acid (FFA) fraction released decreased by 55% from 87.9% (bulk oil) to 39.5% (Pickering emulsion), implying engineering interfacial architecture potentially benefited to fight obesity. This study opens a facile strategy to tune lipid oxidation and digestion profiles through the cooperation of the Pickering principle and the interfacial delivery of antioxidants.

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

“…However, further applications of the emulsions are limited because of poor stability and the use of surfactants. At this time, Pickering emulsions stabilized by the solid particles, with the advantages of no surfactants, high stabilities, and low cost, have garnered exponentially increasing interest in recent years [5,6]. The stability mechanism of Pickering emulsion is mainly because of the limited coalescence, bridging of droplets by a monolayer of particles, and the formation of gel network or greater steric hindrance to inhibit flocculation, coalescence or Ostwald ripening of the emulsion [7].…”

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

“…Dynamic rheometer (ZX7M-AR1000, TA Instruments, New Castle, DE, USA) was used for the measurement of the rheological properties of BCNs/SPI colloidal particles and HIPEs ( 10 ). The linear viscoelastic domain of particles was determined via an oscillatory stress sweep at a fixed frequency (1 Hz) before carrying out the oscillatory measurements.…”

“…Recently, various food materials (such as proteins, polysaccharides, and lipids) have been widely used for the development of food-grade particles for Pickering emulsion (10)(11)(12). However, it has been demonstrated that the solid particles from proteins or polysaccharides alone display poor emulsification properties as these are used for the stabilization of HIPEs.…”

Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

“…The most frequently claimed advantage of this type of emulsion is that no surfactants are needed, droplets are avoided, and it is very stable. For example, Zhou et al [80] showed that the combination of gliadin and proanthocyanins as the stabilizer for Pickering emulsions enhanced the antioxidant activity of the emulsion. In a study by Ju et al [81], an anthocyanin complex with black rice and soy protein isolate was used to produce Pickering emulsions.…”