|
|||||
|
|
Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite |
|
| Authors: | Wenjing Li Dongjie Huang Yang Jiang Yuqian Liu Feng Li Qingrong Huang Dapeng Li |
| Affiliation: | 1. Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, 271018 P.R. China
Contribution: Conceptualization (equal), Data curation (lead), Formal analysis (lead), ?Investigation (lead), Methodology (lead), Project administration (lead), Software (lead), Supervision (equal), Writing - original draft (lead), Writing - review & editing (lead);2. Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, 271018 P.R. China Contribution: Data curation (equal), ?Investigation (equal), Software (equal);3. Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, 271018 P.R. China;4. Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, 271018 P.R. China Contribution: Formal analysis (supporting), Supervision (supporting), Writing - review & editing (supporting);5. Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian, 271018 P.R. China Contribution: Conceptualization (supporting), Project administration (supporting), Supervision (equal);6. Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ, 08901 USA |
| Abstract: | This paper introduced a kind of binary composite particle constructed by zein particles and grape seed proanthocyanidins (PAs). The physicochemical performance of the zein/PAs complex colloidal particles (ZPAPs) was systematically evaluated. Fourier transform infrared spectroscopy (FTIR) showed that the interactions between zein and PAs were mainly hydrogen bonds and hydrophobic interactions. The three-phase contact angle (θo/w) of zein particles was around 120.7 ± 0.7°, and it was decreased to 100.8 ± 0.6° after the addition of PAs, indicating that ZPAPs were more suitable for stabilising Pickering emulsion. ZPAPs stabilised peanut oil Pickering emulsion (ZPAPEs) at 0.5–0.7 (v/v) oil fractions had no obvious phase separation during a 30-day storage, indicating its good storage stability. Rheological results showed that ZPAPEs had excellent plasticity and viscoelasticity. Confocal laser scanning microscopy (CLSM) showed that particles had stably anchored on the surface of oil droplets which could effectively prevent from Ostwald ripening. The incorporation of PAs to zein endowed zein with stronger affinity, thus enhancing the stability of Pickering emulsion. This research constructed a new novel food-grade emulsifier to prepare Pickering emulsion with potential applications, and further broaden the bioavailability of PAs. |
| Keywords: | Physicochemical performance pickering emulsion zein/PAs complex colloidal particles |