High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective

Abstract

Food-grade high internal-phase Pickering emulsions (HIPPEs) stabilized by solid or colloidal particles with different advantages have attracted extensive attention nowadays. However, looking for new appropriate particle stabilizers is the common practice for HIPPEs preparation. It is crucial to find a new strategy for the development of functional HIPPEs with controllable properties. In this study, a high concentration of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) was used for the preparation of HIPPEs for the first time. Visual observations, creaming index (CI), microstructure, and rheology tests were carried out to investigate the potential of XG/Ly NPs as HIPPEs stabilizers. Results indicated that XG/Ly NPs could stabilize oil droplets in the concentration range of 0.5–4% (w/v). The HIPPEs with a minimal particle concentration of 1% exhibited remarkable physical stability. Rheological measurements showed that a high stability of solid-like HIPPEs was successfully obtained with a higher concentration of XG/Ly NPs. Overall, the HIPPEs stabilized by different concentrations of XG/Ly NPs exhibited excellent rheological and structural properties, which might provide a feasible strategy for the development of functional emulsion systems with controllable structures.

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

“…Compared with traditional emulsion, Pickering emulsion stabilized by ultrafine solid particles has the advantages of reducing toxicity and improving emulsion stability [ 2 , 3 ]. As a typical particle stabilizer, protein/polysaccharide systems are attractive in food, cosmetics, and medicine due to their distinct advantages such as the natural ingredients, good emulsifying properties, and stability [ 4 , 5 ]. According to our previous studies, XG/Ly NPs are formed by self-assembly with good interfacial activity and emulsifying performance.…”

Pectin Stabilized Fish Gelatin Emulsions: Physical Stability, Rheological, and Interaction Properties

“…The rheological properties of emulsions were determined based on the procedure using the Paar-Physica MCR 302 rheometer (Anton Paar, Ostfildern, Germany) described by Xu et al ( 21 ) with some modifications.…”

Preparation and Application of High Internal Phase Pickering Emulsion Gels Stabilized by Starch Nanocrystal/Tannic Acid Complex Particles

“…On the other hand, colloidal particle-stabilized high internal phase Pickering emulsions (HIPPEs) are more stable and biocompatible when compared to surfactant-stabilized HIPEs. Along with large surface area and adjustable viscoelasticity, HIPPE gels have a variety of potential applications, including delivery carriers [2], solid-like foodstuffs [3], catalyst supports [4], porous scaffolds [5], and 3D printing [6].…”