Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature. (15th February 2022)

• Record Type: Journal Article
• Authors: Li, Xiao-Long; Liu, Wen-Jie; Xu, Bao-Cai; Zhang, Bao
• Is Part Of: Food chemistry. Volume 370(2022)
• Publication Date: 2022-02-15
• Subjects: Nanoparticles -- Pickering HIPEs -- Microstructure -- Rheology -- Stability -- Flocculation; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130899
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: HIPEs were successfully prepared by PPI nanoparticles induced by potassium metabisulfite. A predominant elastic behavior was observed in gel-like Pickering HIPEs. The Pickering HIPEs had excellent stability in storage and centrifugation. The increase of ionic strength and temperature caused the reversible flocculation of emulsion. Abstract: The oil-in-water high internal phase emulsions (HIPEs) could be stabilized by pea protein isolate nanoparticles (PPINs) induced by potassium metabisulfite (K2 S2 O5 ). Confocal laser scanning microscope proved that PPINs were attached on the oil–water interface, indicating characteristic of Pickering HIPEs. The HIPEs stabilized by PPINs of higher concentration had smaller droplet size, better storage and centrifugal stability than that of PPINs of low concentration because there were enough particles to constitute the thick interface film. The storage modulus was higher than loss modulus indicating that HIPEs exhibited gel-like structure. At different temperatures and ionic strengths, HIPEs exhibited flocculation but still maintained a stable gel-like structure. The strain curve of HIPEs showed Type III nonlinear behavior due to the flocculation of emulsion droplets. HIPEs stabilized by PPINs might be a potential alternative to partially hydrogenated oils to reduce intake of trans fatty acids.