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Interfacial engineering of Pickering emulsions stabilized by pea protein-alginate microgels for encapsulation of hydrophobic bioactives.
Yan, Xiaojia; Peng, Xiaoke; McClements, David Julian; Ma, Cuicui; Liu, Xuebo; Liu, Fuguo.
Afiliación
  • Yan X; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
  • Peng X; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
  • McClements DJ; Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
  • Ma C; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China. Electronic address: guocui2007@163.com.
  • Liu X; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
  • Liu F; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China. Electronic address: fuguo@nwafu.edu.cn.
Food Chem ; 460(Pt 3): 140761, 2024 Dec 01.
Article en En | MEDLINE | ID: mdl-39137575
ABSTRACT
This study aims to investigate the effects of interfacial layer composition and structure on the formation, physicochemical properties and stability of Pickering emulsions. Interfacial layers were formed using pea protein isolate (PPI), PPI microgel particles (PPIMP), a mixture of PPIMP and sodium alginate (PPIMP-SA), or PPIMP-SA conjugate. The encapsulation and protective effects on different hydrophobic bioactives were then evaluated within these Pickering emulsions. The results demonstrated that the PPIMP-SA conjugate formed thick and robust interfacial layers around the oil droplet surfaces, which increased the resistance of the emulsion to coalescence, creaming, and environmental stresses, including heating, light exposure, and freezing-thawing cycle. Additionally, the emulsion stabilized by the PPIMP-SA conjugate significantly improved the photothermal stability of hydrophobic bioactives, retaining a higher percentage of their original content compared to those in non-encapsulated forms. Overall, the novel protein microgels and the conjugate developed in this study have great potential for improving the physicochemical stability of emulsified foods.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alginatos / Emulsiones / Interacciones Hidrofóbicas e Hidrofílicas / Proteínas de Guisantes / Microgeles Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alginatos / Emulsiones / Interacciones Hidrofóbicas e Hidrofílicas / Proteínas de Guisantes / Microgeles Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido