Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

Food Hydrocolloids

Volumn 74, Issue , 2018, Pages 239-248

  Dai, Lei ^a   Sun, Cuixia ^a   Wei, Yang ^a   Mao, Like ^a   Gao, Yanxiang ^a  

^a China Agricultural University   (China)

Author keywords

Microstructure; Pickering emulsion gels; Rheological property; Wettability; Zein gum arabic complex nanoparticles

Indexed keywords

EID: 85040099092     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.07.040     Document Type: Article

References (36)

1. Ashby, N.P., Binks, B.P., Pickering emulsions stabilised by Laponite clay particles. Physical Chemistry Chemical Physics 2:24 (2000), 5640–5646.
2. Bai, L., Huan, S., Li, Z., McClements, D.J., Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum Arabic, beet pectin, and corn fiber gum. Food Hydrocolloids 66 (2017), 144–153.
3. Binks, B.P., Lumsdon, S.O., Catastrophic phase inversion of water-in-oil emulsions stabilized by hydrophobic silica. Langmuir 16:6 (2000), 2539–2547.
4. Binks, B.P., Muijlwijk, K., Koman, H., Poortinga, A.T., Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles. Food Hydrocolloids 63 (2017), 585–592.
5. Chen, X.W., Fu, S.Y., Hou, J.J., Guo, J., Wang, J.M., Yang, X.Q., Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives. Food Chemistry 211 (2016), 836–844.
6. Chen, H., Zhong, Q., Processes improving the dispersibility of spray-dried zein nanoparticles using sodium caseinate. Food Hydrocolloids 35 (2014), 358–366.
7. Chen, H., Zhong, Q., A novel method of preparing stable zein nanoparticle dispersions for encapsulation of peppermint oil. Food Hydrocolloids 43 (2015), 593–602.
8. Cherhal, F., Cousin, F., Capron, I., Structural description of the interface of Pickering emulsions stabilized by cellulose nanocrystals. Biomacromolecules 17:2 (2016), 496–502.
9. Dai, L., Sun, C., Wang, D., Gao, Y., The interaction between zein and lecithin in ethanol-water solution and characterization of zein–lecithin composite colloidal nanoparticles. PLoS One, 11(11), 2016, e0167172.
10. Feng, Y., Lee, Y., Surface modification of zein colloidal particles with sodium caseinate to stabilize oil-in-water Pickering emulsion. Food Hydrocolloids 56 (2016), 292–302.
11. de Folter, J.W., van Ruijven, M.W., Velikov, K.P., Oil-in-water Pickering emulsions stabilized by colloidal particles from the water-insoluble protein zein. Soft Matter 8:25 (2012), 6807–6815.
12. Gao, Z.M., Yang, X.Q., Wu, N.N., Wang, L.J., Wang, J.M., Guo, J., et al. Protein-based pickering emulsion and oil gel prepared by complexes of zein colloidal particles and stearate. Journal of Agricultural and Food Chemistry 62:12 (2014), 2672–2678.
13. Hoffmann, H., Reger, M., Emulsions with unique properties from proteins as emulsifiers. Advances in Colloid and Interface Science 205 (2014), 94–104.
14. Hu, K., McClements, D.J., Fabrication of biopolymer nanoparticles by antisolvent precipitation and electrostatic deposition: Zein-alginate core/shell nanoparticles. Food Hydrocolloids 44 (2015), 101–108.
15. Hu, Y.Q., Yin, S.W., Zhu, J.H., Qi, J.R., Guo, J., Wu, L.Y., Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles. Food Hydrocolloids 61 (2016), 300–310.
16. Joye, I.J., Nelis, V.A., McClements, D.J., Gliadin-based nanoparticles: Stabilization by post-production polysaccharide coating. Food Hydrocolloids 43 (2015), 236–242.
17. Liang, H., Zhou, B., He, L., An, Y., Lin, L., Li, Y., Li, B., Fabrication of zein/quaternized chitosan nanoparticles for the encapsulation and protection of curcumin. Rsc Advances 5:18 (2015), 13891–13900.
18. Linke, C., Drusch, S., Pickering emulsions in foods-opportunities and limitations. Critical Reviews in Food Science and Nutrition, 2017, 10.1080/10408398.2017.1290578.
19. Liu, F., Tang, C.H., Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening. Food Hydrocolloids 60 (2016), 620–630.
20. Liu, F., Tang, C.H., Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene. Food Hydrocolloids 56 (2016), 434–444.
21. Luo, Y., Teng, Z., Wang, Q., Development of zein nanoparticles coated with carboxymethyl chitosan for encapsulation and controlled release of vitamin D3. Journal of Agricultural and Food Chemistry 60:3 (2012), 836–843.
22. Luo, Y., Zhang, B., Whent, M., Yu, L.L., Wang, Q., Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study. Colloids and Surfaces B: Biointerfaces 85:2 (2011), 145–152.
23. McClements, D.J., Advances in fabrication of emulsions with enhanced functionality using structural design principles. Current Opinion in Colloid & Interface Science 17:5 (2012), 235–245.
24. Mwangi, W.W., Ho, K.W., Tey, B.T., Chan, E.S., Effects of environmental factors on the physical stability of pickering-emulsions stabilized by chitosan particles. Food Hydrocolloids 60 (2016), 543–550.
25. Patel, A.R., Bouwens, E.C., Velikov, K.P., Sodium caseinate stabilized zein colloidal particles. Journal of Agricultural and Food Chemistry 58:23 (2010), 12497–12503.
26. Soltani, S., Madadlou, A., Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels. Carbohydrate Polymers 136 (2016), 738–743.
27. Song, X., Pei, Y., Qiao, M., Ma, F., Ren, H., Zhao, Q., Preparation and characterizations of Pickering emulsions stabilized by hydrophobic starch particles. Food Hydrocolloids 45 (2015), 256–263.
28. Sun, C., Dai, L., Gao, Y., Formation and characterization of the binary complex between zein and propylene glycol alginate at neutral pH. Food Hydrocolloids 64 (2017), 36–47.
29. Tzoumaki, M.V., Moschakis, T., Kiosseoglou, V., Biliaderis, C.G., Oil-in-water emulsions stabilized by chitin nanocrystal particles. Food Hydrocolloids 25:6 (2011), 1521–1529.
30. Wang, L.J., Hu, Y.Q., Yin, S.W., Yang, X.Q., Lai, F.R., Wang, S.Q., Fabrication and characterization of antioxidant Pickering emulsions stabilized by zein/chitosan complex particles (ZCPs). Journal of Agricultural and Food Chemistry 63:9 (2015), 2514–2524.
31. Wang, L.J., Yin, S.W., Wu, L.Y., Qi, J.R., Guo, J., Yang, X.Q., Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs). Food Chemistry 213 (2016), 462–469.
32. Xiao, J., Li, Y., Huang, Q., Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends. Trends in Food Science & Technology 55 (2016), 48–60.
33. Xiao, J., Wang, X.A., Gonzalez, A.J.P., Huang, Q., Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior. Food Hydrocolloids 54 (2016), 30–39.
34. Zhao, Y., Dan, N., Pan, Y.J., Nitin, N., Tikekar, R.V., Enhancing the barrier properties of colloidosomes using silica nanoparticle aggregates. Journal of Food Engineering 118:4 (2013), 421–425.
35. Zheng, Z., Zheng, X., Wang, H., Du, Q., Macroporous graphene oxide–polymer composite prepared through Pickering high internal phase emulsions. ACS Applied Materials & Interfaces 5:16 (2013), 7974–7982.
36. Zou, Y., Guo, J., Yin, S.W., Wang, J.M., Yang, X.Q., Pickering emulsion gels prepared by hydrogen-bonded zein/tannic acid complex colloidal particles. Journal of Agricultural and Food Chemistry 63:33 (2015), 7405–7414.