A novel Pickering emulsion stabilized solely by hydrophobic agar microgels

被引：35

作者：

Xiao, Qiong ^{[1
,2
,3
]}

Chen, Zizhou ^{[1
,2
,3
]}

Xie, Xiangji ^{[5
]}

Zhang, Yonghui ^{[1
,2
,3
,4
]}

Chen, Jun ^{[1
,2
,3
,4
]}

Weng, Huifen ^{[1
,2
,3
]}

Chen, Fuquan ^{[1
,2
,3
]}

Xiao, Anfeng ^{[1
,2
,3
,4
]}

机构：

[1] Jimei Univ, Coll Ocean Food & Biol Engn, Xiamen 361021, Peoples R China

[2] Natl R&D Ctr Red Alga Proc Technol, Xiamen 361021, Peoples R China

[3] Fujian Prov Engn Technol Res Ctr Marine Funct Food, Xiamen 361021, Peoples R China

[4] Xiamen Key Lab Marine Funct Food, Xiamen 361021, Peoples R China

[5] Sanming Inspection & Testing Ctr Prod Qual, Sanming 365000, Peoples R China

来源：

CARBOHYDRATE POLYMERS | 2022年 / 297卷

关键词：

Agar; Hexanoic anhydride; Modification; Microgel particles; Pickering emulsions gel; FOOD; FABRICATION; PARTICLES; WATER;

D O I：

10.1016/j.carbpol.2022.120035

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A novel agar-based Pickering emulsion stabilizer was developed through the hydrophobic modification and microgelation of agar. After hexanoylation, the three-phase contact angle of hexanoylated agar (HAG) particles was adjusted from approximately 60?to 96? closing to neutral wettability. After microgelation, the particle size of the modified agar microgel was approximately 2 mu m and Zeta potential reached 23.63 mV. Confocal laser microscopy and cryogenic scanning electron microscopy showed that HAG microgels formed a gel network or embedded on the surface of oil droplets, thus providing a dense barrier for oil droplets to coalesce and Ostwald ripening. The oil volume fraction and particle concentration had a significant effect on the droplet size and rheological properties of the Pickering emulsion. Pickering emulsion gels with long-term storage stability was prepared at low particle concentrations (0.7 wt%) and lower oil fractions (phi =0.3- 0.5), which might become a new effective delivery system for bioactive substances.

引用

页数：12

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