Preparation and properties of binary complexes of zein and nuclei of whey protein isolate for emulsion stabilization

Abstract

The stability of Pickering emulsions tends to be restricted when single colloidal particles are used as the sole stabilizing agents. Herein, the potential of enhancing the performance of Pickering emulsions by utilizing a blend of zein nanoparticles and nuclei prepared from whey protein isolate was explored. The properties and the emulsions stability of the binary complexes were explored using scanning electron microscopy (SEM), fourier-transform infrared spectroscopy (FTIR), and confocal laser scanning microscopy (CLSM), et. Compared with the native zein nanoparticles, the zein-nuclei binary complex (Z-W_pH2.0–2h) had a smaller particle size and higher zeta potential. Hydrogen bonding and hydrophobic interactions were the dominant forces involved in the formation of the Z-W_pH2.0–2h binary complexes. Compared with the native zein nanoparticles, the Z-W_pH2.0–2h binary complexes formed thicker and denser coatings around the oil droplets and resulted in smaller, more uniform emulsions. The Pickering emulsions prepared based on the Z-W_pH2.0–2h binary complexes showed good stability across various pH and ionic strength conditions along with heating and freeze-thawing treatments. The binary complexes open up new possibilities for practical applications in food systems, such as, coating systems for enhanced product quality, and delivery systems for water-insoluble components like oil-soluble vitamins.