Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles

Wei, Zihao; Huang, Qingrong

doi:10.1016/j.foodhyd.2018.11.037

Cited by 137 publications

(57 citation statements)

References 35 publications

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“…It can be also inferred that the apparent viscosity of the emulsions increased as the nanoparticles concentration increases, indicating the formation of a stronger structural network. This behavior was described in studies using other Pickering stabilizers, such as kafirin (Xiao, Wang et al, 2016), ovotransferrin/gum Arabic (Wei & Huang, 2019), and octylgrafted alginate amide gel particles (Yang et al, 2017). This can be attributed to the fact that increasing the concentration of Pickering Fig.…”

Section: Rheology Of Pickering Emulsionsmentioning

confidence: 62%

“…Sharkawy, et al Carbohydrate Polymers 224 (2019) 115190 particles causes the emulsion droplets to be in closer proximity, and thus packed in a denser way. This dense distribution of emulsion droplets results in higher viscosity and makes them more resistant to deformation (Wei & Huang, 2019). Furthermore, all the formulations have shown higher G′ values in comparison with G′′ ( Fig.…”

Section: Rheology Of Pickering Emulsionsmentioning

confidence: 87%

“…It can be concluded from both assays that the oil volume fraction had a significant impact on the rheological properties of the Pickering emulsions. Furthermore, it is generally accepted that the presence of gel-like structure stabilizes the emulsion droplets by hindering their free movement, and thus prevent the occurrence of phase separation (Wei & Huang, 2019). In addition, according to Stokes' law, gravitational separation rate is related to the system viscosity; as phase separation increases when viscosity decreases.…”

Section: Rheology Of Pickering Emulsionsmentioning

confidence: 99%

“…The particles were formed through electrostatic attraction between the two oppositely charged polymers and hydrogen bonding between them. In another study, (Wei & Huang, 2019) stabilized edible Pickering emulsions using gum Arabic/ovotransferrin glycoprotein nanoparticles. However, no studies documented the complexation of gum Arabic with another polysaccharide biopolymer to produce nanoparticles with near-neutral wettability, which is a crucial prerequisite required to achieve high Pickering stabilization.…”

Section: Introductionmentioning

confidence: 99%

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Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Sharkawy

Barreiro

Rodrigues

2019

Carbohydrate Polymers

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A B S T R A C TRecently, there has been a renewed interest in Pickering emulsions owing to their surfactant-free nature, and the use of natural-based particles as stabilizers became a priority due to the applications they can enable. In this work, chitosan/gum Arabic (CH/GA) nanoparticles were synthesized and tested as novel stabilizers. Among the tested CH/GA weight ratios, the particles prepared using 1:1 ratio exhibited near-neutral wettability, an average size of 108.6 nm and a zeta potential of 56.3 mv. Pickering emulsions prepared from these particle dispersions (1.5% w/v), and high oil volume fractions (φ = 0.6, 0.7), have shown high storage stability. Moreover, confocal laser scanning microscopy confirmed the o/w type and the effective adsorption of the nanoparticles at the oil/ water interface forming a barrier against droplets coalescence. The emulsions have shown shear-thinning and elastic-like behavior. These findings open new avenues for using these emulsions as novel delivery systems, e.g. in cosmetic and food applications.

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Section: Rheology Of Pickering Emulsionsmentioning

confidence: 62%

Section: Rheology Of Pickering Emulsionsmentioning

confidence: 87%

Section: Rheology Of Pickering Emulsionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Sharkawy

Barreiro

Rodrigues

2019

Carbohydrate Polymers

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“…Unlike classical emulsions coated by surfactants, Pickering emulsions are defined as emulsions stabilised by particles (Wu & Ma, ). Due to intriguing features such as controllable stability, desirable biocompatibility and adjustable permeability, Pickering emulsions have found versatile applications in petroleum, food, cosmetic and pharmaceutical industries (Frelichowska et al ., ; Sharma et al ., ; Wei & Huang, , ). However, a lot of Pickering emulsions are stabilised by non‐food‐grade particles such as clays (Reger et al ., ), which seriously limits application of Pickering emulsions in food systems.…”

Section: Introductionmentioning

confidence: 99%

Development of high internal phase Pickering emulsions stabilised by ovotransferrin–gum arabic particles as curcumin delivery vehicles

Wei

2019

Int J of Food Sci Tech

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This study explored feasibility of preparing high internal phase Pickering emulsions (HIPEs) as curcumin delivery vehicles. Particles assembled from ovotransferrin (OVT) and gum arabic (GA) could stabilise HIPEs successfully, and OVT-GA particle-stabilised HIPEs with extremely high oil fraction of 0.90 were stable. Droplet size and rheological properties of OVT-GA particle-stabilised HIPEs were dependent on both particle concentration and oil fraction. Either increasing particle concentration or decreasing oil fraction resulted in a decrease of droplet size. Increase in storage modulus and viscosity of HIPEs could be achieved by increasing particle concentration or oil fraction. Food structures with controlled shape could be constructed by OVT-GA particle-stabilised HIPEs. When compared with bulk MCT oil, OVT-GA particle-stabilised HIPEs improved both extent of lipolysis and curcumin bioaccessibility significantly. These findings provided novel insight into potential application of HIPEs with extremely high oil fractions in nutraceutical delivery systems.Keywords Controlled shape, curcumin bioaccessibility, emulsion droplet size, extent of lipolysis, in vitro gastrointestinal digestion, rheological property.

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Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment

Wen,

Dai,

et al. 2024

J Sci Food Agric

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BackgroundHigh internal phase emulsions (HIPEs) are unique emulsion systems, which transform liquid oil into solid‐like fats, thus avoiding the use of saturated fat and leading to a healthier and more sustainable food system for consumers. HIPEs with oil volume fraction (ϕ) of 75%–85% were fabricated with mung bean protein isolate (MPI) under different pH shift treatments at 1.0% concentration through the one‐step method. We investigated the physical properties, microstructures, processing properties, storage stability and rheology properties of HIPEs in the present work.ResultsThe results suggested that the properties of MPI under different pH shift treatments were improved to different degrees, stabilizing HIPEs (ϕ = 75%–85%) with various processability to meet food processing needs. Under alkali shift treatment conditions, the particle size of MPI was significantly reduced with better solubility. Moreover, the exposure of hydrophobic groups increased the surface hydrophobicity of MPI, awarding MPI better emulsifying properties, which could stabilize the HIPEs with higher oil phase fraction. In addition, the MPI under pH 12 shift treatment (MPI‐12) had the best oil‐carrying ability to form the stable HIPEs with oil volume fraction (ϕ) up to 85%, which was the highest oil phase in preparing the HIPEs by using plant protein solely at a low concentration under neutral conditions.ConclusionA series of stable HIPEs with different processing properties were simply and feasibly fabricated, which are of great potential in applying edible HIPEs.This article is protected by copyright. All rights reserved.

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Edible Pickering emulsions stabilized by ovotransferrin–gum arabic particles

Cited by 137 publications

References 35 publications

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Preparation of chitosan/gum Arabic nanoparticles and their use as novel stabilizers in oil/water Pickering emulsions

Development of high internal phase Pickering emulsions stabilised by ovotransferrin–gum arabic particles as curcumin delivery vehicles

Improvement of processable properties of plant‐based high internal phase emulsions by mung bean protein isolate based on pH shift treatment

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