Emulsifying properties and bioavailability of clove essential oil Pickering emulsions stabilized by octadecylaminated carboxymethyl curdlan

Thymol‐loaded Zein–pectin composite nanoparticles as stabilizer to fabricate Pickering emulsion of star anise essential oil for improved stability and antimicrobial activity

“…When the oil phase portion increased to 60%, large droplets appeared, possibly due to the reduction in spatial resistance mentioned above, which led to aggregation and flocculation of the droplets, similar to that reported by H. Li et al. (2022).…”

“…At 40%-50% (w/v), the droplets were uniformly dispersed spheres in size and shape, indicating that the Pickering emulsions made at this oil phase ratio had a stable emulsion morphology and that a green fluorescent layer was present around each sphere, indicating the presence of a stable interfacial layer and a uniformly distributed emulsion with greater thermodynamic stability. When the oil phase portion increased to 60%, large droplets appeared, possibly due to the reduction in spatial resistance men-tioned above, which led to aggregation and flocculation of the droplets, similar to that reported by H. Li et al (2022).…”

“…Furthermore, a higher G' than the G″ was more susceptible to changes in frequency, indicating that the ZTNPs-stabilized Pickering emulsions exhibited a solid viscoelastic behavior, which is a characteristic of weak gels, and a similar observation was reported by Yu et al (2022). The values of G' were also slightly higher than those of G″, which indicated the low possibility of deformation for the emulsion under the action of external forces; this may be related to the three-dimensional network structure formed by the particle-encapsulated droplets (Chevalier & Bolzinger, 2013;H. Li et al, 2022).…”

“…(2022). The values of G ' were also slightly higher than those of G″ , which indicated the low possibility of deformation for the emulsion under the action of external forces; this may be related to the three‐dimensional network structure formed by the particle‐encapsulated droplets (Chevalier & Bolzinger, 2013; H. Li et al., 2022). The oil phase concentration had a remarkable effect on the rheological properties of the emulsion; when it increased, the oil droplets approached, and the filling density increased, thereby increasing the G ' (Yuan et al., 2017).…”

Enhanced Bioaccessibility of Microencapsulated Puerarin Delivered by Pickering Emulsions Stabilized with OSA-Modified Hydrolyzed Pueraria montana Starch: In Vitro Release, Storage Stability, and Physicochemical Properties

“…Second, Ostwald ripening is arrested due to the formation of interfacial pressure and capillary forces at closely packed adjacent particles, which, in turn, impede mass transfer across the interface. In addition, Pickering emulsions (PE) have higher biocompatibility than surfactant-stabilized emulsions because side effects, such as toxicity and anaphylaxis, could be avoided by using PE [ 28 , 29 , 30 ]. As an alternative and promising approach, it could be considered that puerarin could be dissolved in MCT (medium-chain triglyceride) to fabricate oil-in-water Pickering emulsions.…”