Antioxidant Pickering emulsions stabilised by zein/tannic acid colloidal particles with low concentration |
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| Authors: | Bin Zhou Sihai Gao Xiuting Li Hongshan Liang Shugang Li |
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| Affiliation: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 102488 China;2. College of Food Science and Technology, Huazhong Agriculture University, Wuhan, 430070 China;3. Key Laboratory of Fermentation Engineering, Ministry of Education, Glyn O. Phillips Hydrophilic Colloid Research Center, School of Biological Engineering and Food, Hubei University of Technology, Wuhan, 430068 China |
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| Abstract: | Pickering emulsions are widely used as a carrier and protective systems in many fields for encapsulation-specific bioactive substances. In this current study, we fabricated an antioxidant Pickering emulsions stabilised by zein/tannic acid nanoparticle. Results showed that coalescence and creaming stability of the emulsion highly depended on the concentration of the particles and the zein to TA ratio in the formulation. A 0.3% concentration of zein and a 1:1 zein to TA ratio was found to exhibit optimal stabilising capability. Given the intrinsic antioxidant activity of tannic acid, which forms a protective shell, the oxidative deterioration of the oil in the emulsion could be significantly prevented. These data suggest that the ZTNPs established in the present study are a promising emulsifier in the Pickering emulsion. It is promising as a green, safe, high-performance particle stabiliser and a novel food ingredient for use in interface-oriented food systems. |
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| Keywords: | Oxidative stability Pickering emulsion tannic acid zein |
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