Fabrication and characterization of low-fat Pickering emulsion gels stabilized by zein/phytic acid complex nanoparticles

被引：52

作者：

Cui, Song ^{[1
,2
]}

McClements, David Julian ^{[3
]}

Shi, Jiangli ^{[1
,2
]}

Xu, Xingfeng ^{[1
,2
]}

Ning, Fangjie ^{[1
,2
]}

Liu, Chaoran ^{[1
,2
]}

Zhou, Liyang ^{[1
,2
]}

Sun, Qingjie ^{[1
,2
]}

Dai, Lei ^{[1
,2
]}

机构：

[1] Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

[2] Qingdao Special Food Res Inst, Qingdao 266109, Peoples R China

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

来源：

FOOD CHEMISTRY | 2023年 / 402卷

关键词：

Zein; Phytic acid; Pickering emulsion gels; Curcumin; Nanoparticles; PHYTIC ACID; ZEIN; DELIVERY; PARTICLES; CURCUMIN; IMPACT;

D O I：

10.1016/j.foodchem.2022.134179

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pickering emulsion gels (PKEGs) are being explored as solid fat substitutes and delivery systems due to their semi-solid textures and high stabilities. However, these PKEGs have relatively high-fat content, which is unde-sirable for nutritional and cost reasons. Therefore, in this study, low-fat PKEGs (10 % oil content) were suc-cessfully fabricated using zein/phytic acid (ZPA) complex nanoparticles with zein to phytic acid mass ratio of 1:0.006. These nanoparticles have a mean diameter of around 161 nm and wettability of around 89 degrees. The for-mation of PKEGs were confirmed by the results of dynamic rheology (G ' > G ''). Confocal laser scanning mi-croscope showed that the complex nanoparticles formed a dense barrier on the surface of the oil droplets, which prevented the oil droplets against coalescence. The chemical stability of curcumin was greatly improved by encapsulation in the PKEGs. The low-fat PKEGs developed in this study may be effective delivery systems for hydrophobic bioactive substances.

引用

页数：9

共 37 条

[1] Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents [J].