Influence of charged polysaccharides and zein nanoparticles on the interfacial and emulsification properties of Pickering emulsions

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-11-26 DOI:10.1016/j.foodhyd.2024.110887

Duygu Aslan Türker

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引用次数: 0

Abstract

The stability of Pickering emulsions can be significantly improved through the synergistic interactions between colloidal particles and zein nanoparticles (ZNP). Moreover, the engagement of various charged polysaccharides (PS) with these particles at the interface can lead to the formation of distinct interfacial film structures, potentially affecting emulsion stability. Nonetheless, the current understanding of how the charge of polysaccharides influences the development and characteristics of these co-stabilized Pickering emulsions remains limited. This study explores the impact of ZNP in combination with different polysaccharides—cationic (chitosan), non-ionic (locust bean gum), and anionic (pectin)—on the interfacial and overall stability of Pickering emulsions. Initially, complexes of PS/ZNP were synthesized, and their crystalline structures and morphologies were analyzed. Subsequently, Pickering emulsions stabilized by these PS/ZNP complexes were prepared, and their emulsification characteristics, internal structures, and behavior at oil/water interfaces were examined. Variations in interfacial structure and wettability were assessed using confocal laser scanning microscopy (CLSM), along with contact angle and surface tension measurements. The cationic PS ZNP exhibited notable synergistic effects by substantially decreasing both interfacial and surface tension—key parameters for emulsion formation and stabilization. CLSM imaging indicated that the charge of the emulsifier influenced the interfacial structure of Pickering emulsions. In the absence of ZNP, Pickering emulsions stabilized only with PS showed large, unevenly distributed droplets. The inclusion of ZNP improved the contact angle values, enhancing the adsorption of PS at the oil-water interface and proving to be an effective stabilizer for Pickering emulsions. C-ZNP emerged as the most efficient surfactant, achieving the lowest surface tension of 37.02 mN/m. These findings could have important implications for optimizing the functionality of Pickering emulsions.

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带电多糖和玉米蛋白纳米颗粒对皮克林乳状液界面和乳化性能的影响

胶体颗粒与玉米蛋白纳米颗粒（ZNP）之间的协同作用可显著提高皮克林乳状液的稳定性。此外，各种带电荷的多糖（PS）与这些颗粒在界面处的接触可以导致形成不同的界面膜结构，潜在地影响乳液的稳定性。尽管如此，目前对多糖电荷如何影响这些共稳定皮克林乳剂的发展和特性的理解仍然有限。本研究探讨了ZNP与不同多糖——阳离子（壳聚糖）、非离子（刺槐豆胶）和阴离子（果胶）结合对皮克林乳状液界面和整体稳定性的影响。首先合成了PS/ZNP配合物，并对其晶体结构和形貌进行了分析。随后，制备了由这些PS/ZNP配合物稳定的Pickering乳液，并对其乳化特性、内部结构和油水界面行为进行了研究。使用共聚焦激光扫描显微镜（CLSM）以及接触角和表面张力测量来评估界面结构和润湿性的变化。阳离子PS - ZNP通过显著降低界面张力和表面张力表现出显著的协同效应，而界面张力是乳化液形成和稳定的关键参数。CLSM成像表明，乳化剂的电荷影响了皮克林乳状液的界面结构。在没有ZNP的情况下，仅用PS稳定的Pickering乳状液表现出较大且分布不均匀的液滴。ZNP的加入提高了接触角值，增强了PS在油水界面的吸附，是一种有效的Pickering乳状液稳定剂。C-ZNP是最有效的表面活性剂，表面张力最低为37.02 mN/m。这些发现可能对优化皮克林乳剂的功能具有重要意义。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

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.