Jingjing Ding , Xiaoyuan Qiu , Yunxing Li, Ying Wang, Yi Mao, Cheng Yang, Yajuan Sun
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引用次数: 0
Abstract
Herein, novel Pickering particles were fabricated by integrating tannic acid (TA) into Spirulina protein isolates (SPI) to enhance the oxidative stability of Pickering high internal phase emulsions (Pickering-HIPEs). The interactions between SPI and TA were examined using molecular docking simulation, attenuated total reflection Fourier-transform infrared (ATR-FTIR), and isothermal titration calorimetry (ITC). The interfacial properties of SPI-TA (ST) complex particles with different ratios of SPI to TA were characterized, and their emulsifying performances were also investigated with different oil volume fractions. The results revealed that hydrogen bonds may play a key role in the formation of ST complex particles. The presence of TA improved the wettability of SPI, and the resultant ST complex particles displayed a better emulsifying capacity, with the ability to emulsify up to 85 vol% of oil. Especially, ST complex particles stabilized Pickering-HIPEs exhibited a narrower size distribution, a stronger gel network, better stability upon long-term storage and UV exposure. Additionally, the oxidative stability of embedded oil and lipophilic bioactive compounds in Pickering-HIPEs was significantly improved regardless of exposure to room temperature or UV irradiation. Our research findings are expected to provide novel antioxidant Pickering particles for food-grade Pickering-HIPEs.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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