Zein Colloidal Particles and Cellulose Nanocrystals Synergistic Stabilization of Pickering Emulsions for Delivery of β-Carotene

Abstract

In this study, we utilized different types of particles to stabilize β-carotene-loaded Pickering emulsions: spherical hydrophobic zein colloidal particles (ZCPs) (517.3 nm) and rod-shaped hydrophilic cellulose nanocrystals (CNCs) (115.2 nm). Either of the particles was incapable of stabilizing Pickering emulsions owing to their inappropriate wettability. When the mass ratio of ZCPs and CNCs was 1:4, the Pickering emulsion showed the best physical and photothermal stability. Compared to the ZCPstabilized Pickering emulsion (9.29%), the retention rate of β-carotene in the Pickering emulsion costabilized by ZCPs and CNCs was increased to 60.23% after 28 days of storage at 55 °C. Confocal microscopy and cryoscanning electron microscopy confirmed that different types of particles could form a multilayered structure or induce the formation of an interparticle network. Furthermore, the complexation of ZCPs and CNCs delayed the lipolysis of the emulsion during in vitro digestion. The free fatty acid (FFA) release rate of Pickering emulsions in the small intestinal phase was reduced from 19.46 to 8.73%. Accordingly, the bioaccessibility of βcarotene in Pickering emulsions ranged from 9.14 to 27.25% through adjusting the mass ratio and addition sequence of distinct particles at the interface. The Pickering emulsion with the novel particle−particle complex interface was designed in foods and pharmaceuticals for purpose of enhanced stability, delayed lipolysis, or sustained nutrient release.

Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin

“…In Figure 2 A, the WPINs–SW–PE formed spherical aggregates with uniform size distribution. Since the WPINs–SW was closely arranged on the surface of the oil droplets, a large amount of electrostatic repulsion was provided between the PE particles, which made the WPINs–SW–PE very dense and oil droplets disperse independently [ 49 ]. However, the particle sizes of WPINs–H–PE were different, whereby one part was dispersed and the other part was aggregated, which meant that the oil droplets were loosely wrapped by WPINs–H, and the oil droplets were aggregated together.…”

“…As shown in Figure 2 D, the EAI of WPINs–SW–PE was 186.63 m 2 /g, and the EAI of the WPINs–H–PE was 151.79 m 2 /g. The hydrophobic and electrostatic interactions between droplets were increased because the protein mass ratio was 5%, so the WPINs exhibited the best emulsification activity [ 49 ]. The fibrosis of WPI became more complete under the pressure of SW, and the emulsifying activity of PE was increased.…”

Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review

“…The emulsions were also equally efficient in protecting β-carotene during storage, with retentions of around 94.3% and 70.1% after one-month storage at 25 and 37 • C, respectively (k 25 • C not reported, Table 1) [77]. β-carotene-loaded Pickering emulsions were also obtained using spherical hydrophobic zein colloidal particles and rod-shaped hydrophilic cellulose nanocrystals [78]. The Pickering emulsion solely stabilized by zein colloidal particles showed the largest droplet size, equal to 5.11 µm, while the droplet size of the cellulose nanocrystal-stabilized Pickering emulsion was 3.14 µm, and that of the combined zein and nanocellulose particles at 1:4 ratio was 3.7 µm.…”

“…Hence, the combination of nanoparticles represents an approach to vary the surface charge and dimension of the particles. Regarding stability, maximum β-carotene retention upon storage at 55 • C was observed for the combined zein and nanocellulose particles at a 1:4 ratio, with β-carotene's half-life higher than 28 d (k 55 • C not reported, Table 1) [78].…”

Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study

“…With growing consumer demand for more plant-based food products, there has been an increasing attention on plant protein-based particles, such as soy glycinin [15], soy protein nanoparticles [16], kafirin nanoparticles [17], zein colloidal particles (ZCPs) [18,19], peanut protein nanoparticles [20], and pea protein particles [21,22] as Pickering emulsion stabilizers. Although Pickering emulsions, in general, have proved to be more resistant to lipolysis due to the high energy barrier to their displacement from the interface by bile salts, studies using plant protein-based microgel particles are relatively scarce [23].…”