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
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
收藏
页数:12
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