Structure, interface properties and curcumin encapsulation of hogskin particles stabilized novel Pickering emulsions

被引：2
|
作者：
Lu, Dandan [1 ,2 ,3 ]
Zhang, Furong [1 ,2 ,3 ]
Hui, Fuyi [1 ,2 ,3 ]
Zeng, Xuefeng [1 ,2 ,3 ]
机构：
[1] Guizhou Univ, Coll Liquor & Food Engn, Guiyang 550025, Peoples R China
[2] Guizhou Prov Key Lab Agr & Anim Prod Storage & Pro, Guiyang 550025, Peoples R China
[3] Minist Educ, Key Lab Anim Genet Breeding & Reprod Plateau Mt Re, Guiyang 550025, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2023年 / 182卷
关键词：
Hogskin particles; Pickering emulsions; Stability; Interface properties; Curcumin retention; SIZE;
D O I：
10.1016/j.lwt.2023.114830
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Hogskin is a kind of natural and safe high-quality organic material, which can be used to prepare Pickering emulsion. However, its poor storage stability is a key technical problem that restricts its wide application. In this study, preparation and characterization of hogskin particles and stable hogskin Pickering emulsion were conducted, and the functional characteristics of curcumin embedding were also discussed. The results suggested that the Pickering emulsion had good storage stability within 2 months. Besides, diverse pH values and ionic strengths had little influence on the change in emulsion particle size, but zeta potential showed an opposite change trend. Observation under the microscopy showed that the hogskin particles were irreversibly adsorbed onto oil-water interface, and the emulsion exhibited shear thinning and elastic behaviors. After ultraviolet treatment for 7 h and storage for 8 days, curcumin exhibited a good retention rate in Pickering emulsion, and the final retention rate reached 87.54%.
引用
收藏
页数：10
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