Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives

被引：3

作者：

Yan, Xiaojia ^{[1
]}

Peng, Xiaoke ^{[1
]}

McClements, David Julian ^{[2
]}

Ma, Cuicui ^{[1
]}

Liu, Xuebo ^{[1
]}

Liu, Fuguo ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

[2] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

来源：

FOOD CHEMISTRY | 2024年 / 460卷

关键词：

Protein microgels; Sodium alginate; Interfacial adsorption; Pickering emulsions; Physicochemical stability; Delivery systems; NANOPARTICLES;

D O I：

10.1016/j.foodchem.2024.140761

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aims to investigate the effects of interfacial layer composition and structure on the formation, physicochemical properties and stability of Pickering emulsions. Interfacial layers were formed using pea protein isolate (PPI), PPI microgel particles (PPIMP), a mixture of PPIMP and sodium alginate (PPIMP-SA), or PPIMP-SA conjugate. The encapsulation and protective effects on different hydrophobic bioactives were then evaluated within these Pickering emulsions. The results demonstrated that the PPIMP-SA conjugate formed thick and robust interfacial layers around the oil droplet surfaces, which increased the resistance of the emulsion to coalescence, creaming, and environmental stresses, including heating, light exposure, and freezing-thawing cycle. Additionally, the emulsion stabilized by the PPIMP-SA conjugate significantly improved the photothermal stability of hydrophobic bioactives, retaining a higher percentage of their original content compared to those in non-encapsulated forms. Overall, the novel protein microgels and the conjugate developed in this study have great potential for improving the physicochemical stability of emulsified foods.

引用

页数：11