Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions
The aim of this study was to fabricate edible gelatin enzymic digest (GED) based gel particles that can stabilize oil-in-water (O/W) microemulsions. The gel particles were generated by covalent crosslinking, with genipin, the individual protein molecules within tannic acid-induced gelatin hydrolysat...
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| Format: | Article |
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MDPI AG
2020-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/2/393 |
| _version_ | 1818964321294614528 |
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| author | Zhongyao Du Pengjie Wang |
| author_facet | Zhongyao Du Pengjie Wang |
| author_sort | Zhongyao Du |
| collection | DOAJ |
| description | The aim of this study was to fabricate edible gelatin enzymic digest (GED) based gel particles that can stabilize oil-in-water (O/W) microemulsions. The gel particles were generated by covalent crosslinking, with genipin, the individual protein molecules within tannic acid-induced gelatin hydrolysate (GED-TA) particles. The ability of the genipin-treated GED-TA (GP-GED-TA) to stabilize emulsions was evaluated by Turbiscan analysis and droplet-size changes. For comparison, gelatin hydrolysate (GE) and tannic acid-induced gelatin hydrolysate particles (GED-TA) were used as controls. The mean diameters of GED, GED-TA, and GP-GED-TA particles were 0.68 ± 0.1 nm, 66.2 ± 8.4 nm, and 66.9 ± 7.2 nm, respectively. Nanomechanic analysis using atomic force microscopy(AFM) indicated the average Young’s modulu of the GP-GED-TA particles was 760.8 ± 112.0 Mpa, indicating the GP-GED-TA were soft particles. The Turbiscan stability indexes (lower values indicate a more stable emulsion) of the emulsions stabilized with GED, GED-TA, and GP-GED-TA, after storage for three days, were 28.6 ± 1.5, 19.3 ± 4.8, and 4.4 ± 1.3, respectively. After one, or 60 days of storage, the volume-weighted mean diameters (D<sub>[4,3]</sub>) of oil droplets stabilized by GP-GED-TA were 1.19 ± 0.11 μm and 1.18 ± 0.1 µm, respectively. The D<sub>[4,3]</sub> of oil droplets stabilized by GED-TA, however, increased from 108.3 ± 5.1 μm to 164.3 ± 19.1 μm during the storage. Overall, the GP-GED-TA gel particles have considerable potential for stabilization of O/W emulsions in food products. |
| first_indexed | 2024-12-20T12:59:15Z |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-20T12:59:15Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-3ee7755ede3e489aacf1359ab53339e32022-12-21T19:39:57ZengMDPI AGMolecules1420-30492020-01-0125239310.3390/molecules25020393molecules25020393Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water EmulsionsZhongyao Du0Pengjie Wang1Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 10036, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 10036, ChinaThe aim of this study was to fabricate edible gelatin enzymic digest (GED) based gel particles that can stabilize oil-in-water (O/W) microemulsions. The gel particles were generated by covalent crosslinking, with genipin, the individual protein molecules within tannic acid-induced gelatin hydrolysate (GED-TA) particles. The ability of the genipin-treated GED-TA (GP-GED-TA) to stabilize emulsions was evaluated by Turbiscan analysis and droplet-size changes. For comparison, gelatin hydrolysate (GE) and tannic acid-induced gelatin hydrolysate particles (GED-TA) were used as controls. The mean diameters of GED, GED-TA, and GP-GED-TA particles were 0.68 ± 0.1 nm, 66.2 ± 8.4 nm, and 66.9 ± 7.2 nm, respectively. Nanomechanic analysis using atomic force microscopy(AFM) indicated the average Young’s modulu of the GP-GED-TA particles was 760.8 ± 112.0 Mpa, indicating the GP-GED-TA were soft particles. The Turbiscan stability indexes (lower values indicate a more stable emulsion) of the emulsions stabilized with GED, GED-TA, and GP-GED-TA, after storage for three days, were 28.6 ± 1.5, 19.3 ± 4.8, and 4.4 ± 1.3, respectively. After one, or 60 days of storage, the volume-weighted mean diameters (D<sub>[4,3]</sub>) of oil droplets stabilized by GP-GED-TA were 1.19 ± 0.11 μm and 1.18 ± 0.1 µm, respectively. The D<sub>[4,3]</sub> of oil droplets stabilized by GED-TA, however, increased from 108.3 ± 5.1 μm to 164.3 ± 19.1 μm during the storage. Overall, the GP-GED-TA gel particles have considerable potential for stabilization of O/W emulsions in food products.https://www.mdpi.com/1420-3049/25/2/393edible pickering stabilizeremulsifying propertygelatin hydrolysate hybridsoft gel particles |
| spellingShingle | Zhongyao Du Pengjie Wang Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions Molecules edible pickering stabilizer emulsifying property gelatin hydrolysate hybrid soft gel particles |
| title | Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions |
| title_full | Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions |
| title_fullStr | Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions |
| title_full_unstemmed | Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions |
| title_short | Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions |
| title_sort | gelatin hydrolysate hybrid nanoparticles as soft edible pickering stabilizers for oil in water emulsions |
| topic | edible pickering stabilizer emulsifying property gelatin hydrolysate hybrid soft gel particles |
| url | https://www.mdpi.com/1420-3049/25/2/393 |
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