The Influence of Combining Zinc Oxide Nanoparticles and Glycerol Monostearate for Stabilizing Two Different Water-In-Oil Pickering Emulsions

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-09-16 DOI:10.1111/1750-3841.70560

Esaka Juan Cessa, Azis Boing Sitanggang, Slamet Budijanto, Nanik Purwanti, Vallerina Armetha, Helena Listiarini

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Abstract

ABSTRACT

This study examined whether glycerol monostearate (GMS) can mimic the role of diacylglycerol (DAG) as a co-emulsifier by evaluating the combined effects of zinc oxide nanoparticles (ZnO-NPs) and GMS on the stability of water-in-oil Pickering emulsions (PEs) through the evaluation of their physical and chemical properties. Two formulations were tested: red palm oil (RPO)-based PEs (70% oil, 1% GMS, 0.5%–1% ZnO-NPs) and soybean oil (SO)-based PEs (70% oil, 3% GMS, 0.5%–1% ZnO-NPs). During 14 days of storage, all PEs darkened, with increased free fatty acids (0.21–0.25 to 0.35–1.12 mg/g), carotenoid degradation (63.97–467.26 to 15.15–382.87 ppm), and decreased water activity (0.9648–0.9726 to 0.9552–0.9674). Rheological analysis revealed shear-thinning behavior (n = 0.7), increased hysteresis area (6.97–21.29 to 9.40–24.86 Pa/s), decreased three-interval thixotropy test (3ITT) values for RPO-based PEs (55.62–70.46 to 51.90–48.50%), but increased 3ITT values for SO-based PEs (37.14–50.33 to 46%–70%). All emulsions exhibited a linear viscoelastic region below 1% strain and a damping factor (tan δ) ≪ 1, indicating solid-like behavior. Thermal analysis revealed shifts in crystallization (–22.85 to –18.93°C) and melting temperatures (–0.25°C to 0.3°C). FTIR spectra exhibited peaks at 3039, 2920, 2852, and 1744 cm⁻¹, with increasing transmittance at 3039 cm⁻¹ over time. These findings suggest GMS and ZnO-NPs contribute to PE stabilization, though their synergistic effect appears limited.

Practical Applications

This study explores the combination of glycerol monostearate (GMS) and zinc oxide nanoparticles (ZnO-NPs) in stabilizing water-in-oil (W/O) Pickering emulsions (PEs), addressing the lack of insight into their potential synergistic effects. W/O emulsions are particularly relevant in the formulation of lipid-based delivery systems for hydrophilic bioactives in functional foods. By enhancing emulsion stability and texture, this system shows promise for improving the protection, controlled release, and shelf life of sensitive compounds in products such as spreads, sauces, dressings, and nutraceutical emulsions.

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氧化锌纳米颗粒与单硬脂酸甘油复合对两种不同油包水酸洗乳剂稳定性的影响。

本研究通过评价氧化锌纳米颗粒（ZnO-NPs）和单硬脂酸甘油（GMS）对油包水Pickering乳状液（PEs）的理化性质，考察GMS是否可以模拟二酰基甘油（DAG）作为共乳化剂的作用。试验了两种配方：红棕榈油（RPO）基pe（70%油、1% GMS、0.5% ~ 1% ZnO-NPs）和大豆油（SO）基pe（70%油、3% GMS、0.5% ~ 1% ZnO-NPs）。贮藏14 d后，所有pe变暗，游离脂肪酸增加（0.21 ~ 0.25 ~ 0.35 ~ 1.12 mg/g），类胡萝卜素降解（63.97 ~ 467.26 ~ 15.15 ~ 382.87 ppm），水分活度降低（0.9648 ~ 0.9726 ~ 0.9552 ~ 0.9674）。流变学分析显示，rpo基pe具有剪切变薄的特性（n = 0.7），迟滞面积增加（6.97 ~ 21.29 ~ 9.40 ~ 24.86 Pa/s），三段触变性试验（3ITT）值降低（55.62 ~ 70.46 ~ 51.90 ~ 48.50%），而so基pe的3ITT值增加（37.14 ~ 50.33 ~ 46% ~ 70%）。所有乳剂均表现出低于1%应变的线性粘弹性区，且阻尼系数(tan δ)≪1，显示出类似固体的特性。热分析显示结晶温度（-22.85至-18.93°C）和熔化温度（-0.25°C至0.3°C）发生变化。FTIR光谱在3039、2920、2852和1744 cm-1处出现峰值，随着时间的推移，3039 cm-1处的透射率逐渐增加。这些发现表明GMS和ZnO-NPs有助于PE的稳定，尽管它们的协同作用似乎有限。实际应用：本研究探讨了单硬脂酸甘油（GMS）和氧化锌纳米颗粒（ZnO-NPs）在稳定油水（W/O）皮克林乳状液（PEs）中的组合，解决了对其潜在协同效应缺乏深入了解的问题。W/O乳剂在功能性食品中亲水性生物活性物质的脂基输送系统的配方中尤为重要。通过增强乳液的稳定性和质地，该系统有望改善涂酱、酱汁、调味品和营养保健乳液等产品中敏感化合物的保护、控释和保质期。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.