Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability
Lipid oxidation is still a major problem complicating the development of food emulsions. In this study, an antioxidant Pickering emulsion stabilized by resveratrol-grafted zein (Z-R) conjugates and pectin (P) complex particles was prepared. The hydrophilic pectin successfully adjusted the wettabilit...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/23/3851 |
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| author | Gerui Ren Ying Zhu Jieyu Shi Jiacheng Liu Ying He Yufan Sun Yujing Zhan Junfei Lv Min Huang Hujun Xie |
| author_facet | Gerui Ren Ying Zhu Jieyu Shi Jiacheng Liu Ying He Yufan Sun Yujing Zhan Junfei Lv Min Huang Hujun Xie |
| author_sort | Gerui Ren |
| collection | DOAJ |
| description | Lipid oxidation is still a major problem complicating the development of food emulsions. In this study, an antioxidant Pickering emulsion stabilized by resveratrol-grafted zein (Z-R) conjugates and pectin (P) complex particles was prepared. The hydrophilic pectin successfully adjusted the wettability of Z-R; when the mass ratio of Z-R to P was 2:1 (Z-R/P<sub>2:1</sub>), the three-phase contact angle was 90.68°, and the wettability of the particles was close to neutral. Rheological analysis showed that the emulsion formed an elastic gel structure. FTIR spectra indicated that there was a hydrogen bond and electrostatic interaction between Z-R and P. The disappearance of characteristic infrared peaks of corn oil was due to a dense protective film formed on the surface of oil drops by Z-R/P<sub>2:1</sub> particles, which was confirmed by confocal laser scanning microscopy. The emulsion stabilized by Z-R/P<sub>2:1</sub> had excellent physical stability at a wide range of pH values (4–9), salt ion concentrations (0.04–0.15 mol·L<sup>−1</sup>) and storage times (0–30 days). The anti-lipid oxidation ability of the emulsion was outstanding; after storage for 14 days at room temperature, the MDA content in the emulsion was only 123.85 μmol/kg oil. In conclusion, the Z-R/P<sub>2:1</sub> particles prepared in this study can effectively stabilize a Pickering emulsion and expand the usability of the method for constructing antioxidant Pickering emulsions. |
| first_indexed | 2024-03-09T17:47:10Z |
| format | Article |
| id | doaj.art-1ac9250f3be1461ca3d1d25bea605332 |
| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-09T17:47:10Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-1ac9250f3be1461ca3d1d25bea6053322023-11-24T10:59:45ZengMDPI AGFoods2304-81582022-11-011123385110.3390/foods11233851Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative StabilityGerui Ren0Ying Zhu1Jieyu Shi2Jiacheng Liu3Ying He4Yufan Sun5Yujing Zhan6Junfei Lv7Min Huang8Hujun Xie9School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaSchool of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, ChinaLipid oxidation is still a major problem complicating the development of food emulsions. In this study, an antioxidant Pickering emulsion stabilized by resveratrol-grafted zein (Z-R) conjugates and pectin (P) complex particles was prepared. The hydrophilic pectin successfully adjusted the wettability of Z-R; when the mass ratio of Z-R to P was 2:1 (Z-R/P<sub>2:1</sub>), the three-phase contact angle was 90.68°, and the wettability of the particles was close to neutral. Rheological analysis showed that the emulsion formed an elastic gel structure. FTIR spectra indicated that there was a hydrogen bond and electrostatic interaction between Z-R and P. The disappearance of characteristic infrared peaks of corn oil was due to a dense protective film formed on the surface of oil drops by Z-R/P<sub>2:1</sub> particles, which was confirmed by confocal laser scanning microscopy. The emulsion stabilized by Z-R/P<sub>2:1</sub> had excellent physical stability at a wide range of pH values (4–9), salt ion concentrations (0.04–0.15 mol·L<sup>−1</sup>) and storage times (0–30 days). The anti-lipid oxidation ability of the emulsion was outstanding; after storage for 14 days at room temperature, the MDA content in the emulsion was only 123.85 μmol/kg oil. In conclusion, the Z-R/P<sub>2:1</sub> particles prepared in this study can effectively stabilize a Pickering emulsion and expand the usability of the method for constructing antioxidant Pickering emulsions.https://www.mdpi.com/2304-8158/11/23/3851resveratrolcovalent bindingprotein modificationPickering emulsionantioxidantstability |
| spellingShingle | Gerui Ren Ying Zhu Jieyu Shi Jiacheng Liu Ying He Yufan Sun Yujing Zhan Junfei Lv Min Huang Hujun Xie Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability Foods resveratrol covalent binding protein modification Pickering emulsion antioxidant stability |
| title | Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability |
| title_full | Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability |
| title_fullStr | Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability |
| title_full_unstemmed | Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability |
| title_short | Fabrication of Antioxidant Pickering Emulsion Based on Resveratrol-Grafted Zein Conjugates: Enhancing the Physical and Oxidative Stability |
| title_sort | fabrication of antioxidant pickering emulsion based on resveratrol grafted zein conjugates enhancing the physical and oxidative stability |
| topic | resveratrol covalent binding protein modification Pickering emulsion antioxidant stability |
| url | https://www.mdpi.com/2304-8158/11/23/3851 |
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