Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles
This study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were characterized with FITR, XRD, and TGA to prove its successfully crosslinking, then characterized by DLS system and scanning electro...
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| Format: | Article |
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/450 |
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| author | Jiaxin Lu Xiaojing Li Chao Qiu David Julian McClements Aiquan Jiao Jinpeng Wang Zhengyu Jin |
| author_facet | Jiaxin Lu Xiaojing Li Chao Qiu David Julian McClements Aiquan Jiao Jinpeng Wang Zhengyu Jin |
| author_sort | Jiaxin Lu |
| collection | DOAJ |
| description | This study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were characterized with FITR, XRD, and TGA to prove its successfully crosslinking, then characterized by DLS system and scanning electron microscopy showing the smallest average particle size was 434.2 ± 2.5 nm and it increased with the ratio of PA-CD to CS increasing. Pickering emulsions stabilized by CS-PA-CD nanoparticles was prepared and it showed the best stability at around pH 6. The particle concentration higher than 1.0% (<i>w</i>/<i>v</i>) and the oil fraction above 0.5% (<i>v</i>/<i>v</i>) could reach the emulsion stability. In addition, the Pickering emulsions were stable at various temperature (30–70 °C) and influenced by the certain change of ionic strength (0–500 mM). These CS-PA-CD Pickering emulsions showed great application in the formation of functional foods and pharmaceutical industries. |
| first_indexed | 2024-03-09T23:52:25Z |
| format | Article |
| id | doaj.art-39f1444db88b4326883072e408e79501 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:52:25Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-39f1444db88b4326883072e408e795012023-11-23T16:31:08ZengMDPI AGFoods2304-81582022-02-0111345010.3390/foods11030450Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin NanoparticlesJiaxin Lu0Xiaojing Li1Chao Qiu2David Julian McClements3Aiquan Jiao4Jinpeng Wang5Zhengyu Jin6State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, ChinaCollege of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, ChinaDepartment of Food Science, University of Massachusetts, Amherst, MA 01060, USAState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, ChinaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, ChinaThis study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were characterized with FITR, XRD, and TGA to prove its successfully crosslinking, then characterized by DLS system and scanning electron microscopy showing the smallest average particle size was 434.2 ± 2.5 nm and it increased with the ratio of PA-CD to CS increasing. Pickering emulsions stabilized by CS-PA-CD nanoparticles was prepared and it showed the best stability at around pH 6. The particle concentration higher than 1.0% (<i>w</i>/<i>v</i>) and the oil fraction above 0.5% (<i>v</i>/<i>v</i>) could reach the emulsion stability. In addition, the Pickering emulsions were stable at various temperature (30–70 °C) and influenced by the certain change of ionic strength (0–500 mM). These CS-PA-CD Pickering emulsions showed great application in the formation of functional foods and pharmaceutical industries.https://www.mdpi.com/2304-8158/11/3/450chitosan/cyclodextrinnanoparticlesPickering emulsionsrheological propertiesstabilityphytic acid |
| spellingShingle | Jiaxin Lu Xiaojing Li Chao Qiu David Julian McClements Aiquan Jiao Jinpeng Wang Zhengyu Jin Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles Foods chitosan/cyclodextrin nanoparticles Pickering emulsions rheological properties stability phytic acid |
| title | Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles |
| title_full | Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles |
| title_fullStr | Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles |
| title_full_unstemmed | Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles |
| title_short | Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles |
| title_sort | preparation and characterization of food grade pickering emulsions stabilized with chitosan phytic acid cyclodextrin nanoparticles |
| topic | chitosan/cyclodextrin nanoparticles Pickering emulsions rheological properties stability phytic acid |
| url | https://www.mdpi.com/2304-8158/11/3/450 |
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