The selective encapsulation and stabilization of cinnamaldehyde and eugenol in high internal phase Pickering emulsions: Regulating the interfacial properties. (1st February 2023)

• Record Type: Journal Article
• Authors: Feng, Tingting; Wang, Xinshuo; Fan, Chunli; Wang, Xuejiao; Wang, Xingwei; Cui, Heping; Xia, Shuqin; Huang, Qingrong
• Is Part Of: Food chemistry. Volume 401(2023)
• Publication Date: 2023-02-01
• Subjects: High internal phase Pickering emulsion -- Cinnamaldehyde -- Eugenol -- Interfacial properties -- Confocal Raman spectroscopy -- Water and oil distribution; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134139
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The retention rate of cinnamaldehyde was 15 %∼20 % higher than that of eugenol. The Schiff base reaction led to formation of elastic-dominated interfacial layers. The viscous dominant weak interfacial layers were formed in the presence of eugenol. The addition of tea seed oil improved storage stability and retention rate of HIPPEs. Cinnamaldehyde-loaded HIPPEs had better storage stability than eugenol-loaded HIPPEs. Abstract: This work aimed to investigate the encapsulation and stabilization mechanism of cinnamaldehyde and eugenol in high internal phase Pickering emulsions (HIPPEs) through regulating their interfacial rheological properties and interfacial microstructure. With the incorporation of cinnamaldehyde, the Schiff base reaction between the cinnamaldehyde and proteins favored the formation of the predominantly elastic and solid-like interfacial layers. In contrast, the hydrogen bonds between eugenol and proteins resulted in the transformation of interfacial layers to viscous dominant with weak viscoelastic responses. Thus, cinnamaldehyde-loaded HIPPEs had a better storage stability than eugenol-loaded HIPPEs, and the retention rate was increased by about 15 %∼20 %. The addition of tea camellia seed oil inhibited the mobility of immobilized water and improved the retention rates of cinnamaldehyde and eugenol by approximately 6 % and 12 % (30 days at 25 °C), respectively. These findings will be beneficial for the development and design of effective essential oil encapsulation systems in the food industry.