Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties. (1st July 2021)

• Record Type: Journal Article
• Authors: Jiang, Yang; Zhang, Chen; Yuan, Jinghe; Wu, Yayun; Li, Feng; I. N. Waterhouse, Geoffrey; Li, Dapeng; Huang, Qingrong
• Is Part Of: Food chemistry. Volume 349(2021)
• Publication Date: 2021-07-01
• Subjects: Gellan gum -- Composite nanoparticles -- High internal-phase Pickering emulsion; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129112
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Zein/gellan gum composites (ZGPs) were constructed as Pickering emulsion stabilizers. The stability emulsion was improved through the robust network structure of ZGPs. ZGPs could stabilize Pickering emulsions at extreme acid-base environment (pH3 and pH9). O/W interface was visualized by combined utilization of CLSM, STED and cryo-SEM. Abstract: Zein/low-acyl gellan gum (GG) composite particles (ZGPs) were fabricated to stabilize Pickering emulsions (termed "ZGPEs"). The wettability of ZGPs was manipulated simply by adjusting the concentration of GG. The effects of GG concentration, oil fraction and pH on ZGPEs were systematically evaluated by confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM), dynamic light scattering technique, stimulated emission depletion (STED) nanoscopy and rheology. The results showed that ZGPEs exhibited robust colloidal properties and distinct advantage over other previously reported zein-polysaccharide-based Pickering emulsions. CLSM, STED and cryo-SEM analyses revealed that the network structures formed by GG and ZGPs at the continuous phase and oil–water interface were the main contributors to the emulsion's characteristics. This study provides insights into the fabrication of food-grade Pickering emulsions with distinct characteristics that impart favorable properties to various foods and bioactive delivery systems.