Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions: Role of Waxy Corn Starch Nanocrystals and Basil Seed Gum

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-04-23 DOI:10.1007/s11483-025-09962-x

Zahra Zamani, Seyed Mohammad Ali Razavi, Rodolphe Marie, Katsuyoshi Nishinari, Mohammad Amin Mohammadifar

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Abstract

Water-in-water (W/W) emulsions were made using waxy corn starch nanocrystal (WCSN) and basil seed gum (BSG) at various concentrations, and their stability, rheological, tribological characteristics, and microstructure were investigated in detail at pH ≈ 7. Increasing the WCSN concentration (0.5%–2% w/w) at a constant level of BSG (0.2% w/w) resulted in a decrease in the Z-average particle size from 376.38 nm to 212.31 nm, while significantly increasing the absolute value of the zeta potential from -49.09 mV to -55.0 mV, which indicates improved electrostatic stability. Rheological analysis revealed a significant increase (p < 0.05) in elastic modulus (G′) from 0.325 Pa to 1.355 Pa, accompanied by a decrease in tanδ_LVE from 0.775 to 0.335, indicating a more elastic response. These changes, observed in stress sweep tests at 25 °C, were further supported by an increase in critical stress (τ_c) from 0.020 Pa to 0.060 Pa, demonstrating greater resistance to external mechanical forces. The tribological experiment also showed that with increasing the concentration of WCSN, the friction coefficient decreases due to smaller droplet size and ball-bearing effect. Confocal laser scanning microscopy (CLSM) imaging confirmed the formation of a denser network at higher WCSN concentrations, leading to increased viscosity and steric stabilization, effectively preventing coalescence. After 28 days of storage, emulsions with 0.2% BSG and 0.5%–2% WCSN exhibited no visible phase separation. The findings suggested the formation of a nanocrystal-mediated gel-like network that entrapped BSG molecules. These results demonstrate the potential of WCSN-BSG systems for stable W/W emulsions in food and pharmaceutical applications.

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水包水乳液的稳定机制、流变学和摩擦学表征：蜡质玉米淀粉纳米晶和罗勒籽胶的作用

以不同浓度的蜡质玉米淀粉纳米晶（WCSN）和罗勒籽胶（BSG）为原料制备水包水（W/W）乳液，并在pH≈7的条件下对其稳定性、流变性、摩擦学特性和微观结构进行了详细研究。在恒定BSG浓度（0.2% w/w）的情况下，增加WCSN浓度（0.5% ~ 2% w/w）可使z -平均粒径从376.38 nm减小到212.31 nm， zeta电位绝对值从-49.09 mV显著增加到-55.0 mV，表明静电稳定性得到改善。流变学分析显示，弹性模量（G′）从0.325 Pa显著增加到1.355 Pa (p < 0.05)， tanδLVE从0.775下降到0.335，表明弹性响应更强。在25°C的应力扫描试验中观察到的这些变化进一步得到了临界应力（τc）从0.020 Pa增加到0.060 Pa的支持，表明对外部机械力的抵抗更大。摩擦学实验还表明，随着WCSN浓度的增加，由于液滴尺寸变小和球轴承效应，摩擦系数减小。共聚焦激光扫描显微镜（CLSM）成像证实，在较高的WCSN浓度下，形成了更致密的网络，导致粘度和空间稳定性增加，有效地防止了聚结。储存28 d后，含0.2% BSG和0.5% ~ 2% WCSN的乳状液无明显相分离现象。研究结果表明，形成了一种纳米晶体介导的凝胶状网络，可以捕获BSG分子。这些结果证明了WCSN-BSG体系在食品和制药应用中稳定的W/W乳液的潜力。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.