Water-in-water PEG/DEX/protein microgel emulsions: Effect of microgel particle size on the rate of emulsion phase separation

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-08 DOI:10.1016/j.foodhyd.2025.111425

Andrzej Balis , Georgi Gochev , Domenico Truzzolillo , Dawid Lupa , Liliana Szyk-Warszynska , Jan Zawala

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引用次数: 0

Abstract

Protein nanoparticles have been proven to be highly effective stabilizers of water-in-water emulsions obtained from a number of different types of aqueous two-phase systems (ATPS). The emulsion stabilizing efficiency of such particles is attributed to their affinity to the water/water interface of relevant ATPS, and emulsion formulations with long-term stability were reported in the recent years. In this study we investigated the macroscopic dynamics of the early-stage time evolution of dextran-in-polyethylene glycol emulsions obtained from a single ATPS and containing β-lactoglobulin microgel particles of various diameters (ca. 40–190 nm). The results revealed the existence of a threshold in microgel size above which the water-in-water emulsion is stabilized, and that the process of segregative phase separation is determined by the interplay of droplets coalescence and sedimentation. Efficient droplet coalescence inhibition was found for microgel particles larger than 60 nm. Based on previous literature results, we discuss our coalescence-driven phase separation data in the context of the formation of durable particle layers on the emulsion droplets and the resulting droplet-droplet interactions.

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水包水PEG/DEX/蛋白微凝胶乳液：微凝胶粒径对乳液相分离速率的影响

蛋白质纳米粒子已被证明是多种不同类型的水性两相系统（ATPS）所产生的水包水乳剂的高效稳定剂。此类微粒的乳液稳定效率归功于它们对相关 ATPS 的水/水界面的亲和力，近年来，具有长期稳定性的乳液配方已有报道。在这项研究中，我们研究了由单一 ATPS 制成的、含有不同直径（约 40-190 nm）β-乳球蛋白微凝胶颗粒的聚乙二醇葡聚糖乳液早期阶段时间演变的宏观动态。结果表明，微凝胶粒径存在一个阈值，超过该阈值，水包水乳剂就会稳定，而分离相分离的过程是由液滴凝聚和沉降的相互作用决定的。我们发现大于 60 nm 的微凝胶颗粒能有效抑制液滴凝聚。根据之前的文献结果，我们从乳液液滴上持久颗粒层的形成以及由此产生的液滴-液滴相互作用的角度讨论了凝聚驱动的相分离数据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.