Preparation and characterization of pH-responsive Pickering emulsion stabilized by grafted carboxymethyl starch nanoparticles

Xiao, Zhigang; Wang, Lishuang; Lv, Chunyue; Guo, Shenyang; Lu, Xuanxuan; Tao, Liwei; Duan, Qinglin; Yang, Qingyu; Luo, Zhigang

doi:10.1016/j.ijbiomac.2019.10.261

Cited by 52 publications

(15 citation statements)

References 43 publications

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“…Xiao et al used grafted carboxymethyl starch nanoparticles to stabilize pH-responsive Pickering emulsion. Herein, the Pickering emulsion had highly viscous and strong stability at pH 6.0 and 10.0 [ 99 ]. However, due to the weak charge of starch, emulsion droplets exhibited flocculation at low pH value near its isoelectric point.…”

Section: Stability Mechanism Degradation Mechanism and Stabilitymentioning

confidence: 99%

“…Pickering emulsion can also be used in soups, sauces, gluten free rice bread and other products, where Pickering emulsion can substitute some ingredients of these products, to improve food quality and maintain food shelf life [ 17 , 124 ]. Pickering emulsion can also be used to prepare various sensitive materials such as temperature, pH, ion, electric, and magnetic, and these materials have potential to be applied in food science [ 99 , 125 ]. In addition, Pickering emulsion system can keep hydrophobic health-promoting agents (such as vitamins, minerals, essential fatty acids, and phytochemicals) with good stability in clear beverages [ 5 ].…”

Section: Applications Of Pickering Emulsion In Food Fieldmentioning

confidence: 99%

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Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

139

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In recent years, Pickering emulsions have emerged as a new method and have attracted much attention in the fields of food sciences. Unlike conventional emulsions, Pickering emulsions are stabilized by solid particles, which can irreversibly adsorb on the oil-water interface to form a dense film to prevent the aggregation of droplets. The research and development of food-grade solid particles are increasingly favored by scientific researchers. Compared with conventional emulsions, Pickering emulsions have many advantages, such as fewer using amounts of emulsifiers, biocompatibility and higher safety, which may offer feasibility to have broad application prospects in a wide range of fields. In this article, we review the preparation methods, stabilization mechanism, degradation of Pickering emulsions. We also summarize its applications in food sciences in recent years and discuss its future prospects and challenges in this work.

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Section: Stability Mechanism Degradation Mechanism and Stabilitymentioning

confidence: 99%

Section: Applications Of Pickering Emulsion In Food Fieldmentioning

confidence: 99%

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Chen

et al. 2020

Molecules

139

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“…Moreover, the pH‐sensitive nanoparticles could be used to stabilize and develop stimulus‐sensitive Pickering emulsions (Hao et al., 2018; Pei et al., 2019; Zhu, Jiang, Liu, Cui, & Binks, 2015). When the pH increased from 2.0 to 10.0, the size of grafted CMS nanoparticles decreased from 125 to 75 nm, the droplet size of the nanoparticle‐stabilized emulsion decreased from 31.2 to 6.71 µm, and the interface stability of Pickering emulsions improved (Xiao et al., 2020).…”

Section: Stimuli‐responsive Starch‐based Nanoparticlesmentioning

confidence: 99%

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Wang

et al. 2020

Comp Rev Food Sci Food Safe

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In recent years, starch‐based nanoparticles have attracted great interest due to their small size, good biocompatibility, and environmental friendliness, as well as their potential applications in foods, drug delivery carriers, and biodegradable edible films. Compared with nonstarch polysaccharides, starch can be enzymatically hydrolyzed into glucose in vivo, so it can be used as an enzyme‐responsive carrier. The recent research progress of starch‐based nanoparticles, including starch nanoparticles, starch nanospheres, starch micelles, starch vesicles, starch nanogels, and starch nanofibers, are reviewed in this paper. The main focus is on their responsiveness, digestibility, toxicity, interactions with other components, and applications. Starch‐based nanoparticles are nontoxic and responsive to pH, temperature, light, and other stimuli. It can interact with proteins, antioxidants, and lipids through electrostatic interactions and hydrogen bonding interactions. Starch‐based nanoparticles have a wide range of applications, including enhancing the mechanical properties of films and gels, stabilizing emulsions, as a fluorescent indicator, a catalyst, and a nanocarrier to control the release of active ingredients and drugs.

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“…The emulsion stabilized by ChN 1 ‐F 1 ‐pH 2 exhibited a slight increase in its D 4,3 values after 42 days of storage and showed no macroscopic delamination. This is because the strong electrostatic interaction between the composite particles increased the repulsive force between the droplets, and the network structure completely covered the droplet surface, effectively avoiding phase separation within the emulsion 48 . The D 4,3 of the emulsion stabilized by ChN‐F‐pH 3 and ChN‐F‐pH 4 (close to the isoelectric point) increased significantly, and the emulsions appeared delaminated, owing to the uneven distribution and aggregation of oil droplets in the emulsions.…”

Section: Resultsmentioning

confidence: 99%

Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes

Liu

Zhang

et al. 2020

J Sci Food Agric

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BACKGROUND Chitin nanocrystals (ChN) are insoluble particles that can be used as stabilizers for Pickering emulsions. Their unique cationic properties and antibacterial activity have generated considerable interest among researchers. However, ChN have remained largely underexplored. Furthermore, the droplets of the emulsions stabilized by ChN are as large as 10–100 μm, and their physical stability requires further improvement. Some studies have shown that the spontaneous reaction of oppositely charged particles can effectively stabilize the emulsions. Positively charged ChN and negatively charged fucoidan (F) were therefore compounded to stabilize Pickering emulsions, and the stability of these emulsions was analyzed qualitatively. RESULTS The results showed that the composite particles comprising two polysaccharides in a mass ratio of 1:1 and at a pH of 2 (ChN1‐F1‐pH 2) possessed the lowest sulfate content (20.1%) and almost zero potential (−3 mV), indicating a high degree of neutralization of the positively charged amino group in ChN and the negatively charged sulfate group in F. Meanwhile, ChN1‐F1‐pH 2 displayed a dense network structure that improved the dispersibility and wettability (contact angle = 9.3°). Fourier transform infrared spectroscopy results confirmed that ChN and F were effectively combined through electrostatic interaction or neutralization to produce a polyelectrolyte complex. Furthermore, the particle size of the Pickering emulsion stabilized by ChN‐F was significantly reduced, and the maximum size did not exceed 10 μm; the physical and storage stability also improved. The ChN1‐F1‐pH 2 emulsion presented excellent storage stability; in particular, the emulsions stabilized by ChN1‐F1‐pH 5 and ChN1‐F1‐pH 6 exhibited excellent flocculation stabilities. CONCLUSION The size of the emulsion droplets stabilized by the oppositely charged polysaccharide particles (ChN‐F complexes) reduced significantly. Furthermore, by changing the mass ratio and pH, the microstructure and binding degree of the complexes can be adjusted, thereby promoting their adsorption on the oil–water interface and improving the stability of the Pickering emulsion. © 2020 Society of Chemical Industry

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Preparation and characterization of pH-responsive Pickering emulsion stabilized by grafted carboxymethyl starch nanoparticles

Cited by 52 publications

References 43 publications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Food-Grade Pickering Emulsions: Preparation, Stabilization and Applications

Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components

Oil‐in‐water Pickering emulsion stabilization with oppositely charged polysaccharide particles: chitin nanocrystals/fucoidan complexes

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