Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles
The stabilization of Pickering emulsions by nanoparticles has drawn great interest in the field of food science and technology. In this study, α-Lactalbumin nanoparticles prepared by the desolvation and cross-linking method from protein solutions with initial pH values of 9 and 11 were used to stabi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/1998 |
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| author | Andrea P. Cuevas-Gómez Berenice González-Magallanes Izlia J. Arroyo-Maya Gustavo F. Gutiérrez-López Maribel Cornejo-Mazón Humberto Hernández-Sánchez |
| author_facet | Andrea P. Cuevas-Gómez Berenice González-Magallanes Izlia J. Arroyo-Maya Gustavo F. Gutiérrez-López Maribel Cornejo-Mazón Humberto Hernández-Sánchez |
| author_sort | Andrea P. Cuevas-Gómez |
| collection | DOAJ |
| description | The stabilization of Pickering emulsions by nanoparticles has drawn great interest in the field of food science and technology. In this study, α-Lactalbumin nanoparticles prepared by the desolvation and cross-linking method from protein solutions with initial pH values of 9 and 11 were used to stabilize squalene-rich amaranth oil Pickering o/w emulsions. The effect of different concentrations of nanoparticles on the size, size distribution, ζ potential, and emulsion stability was evaluated using dynamic light scattering, electron microscopy, and light backscattering. Dependence of the emulsions’ droplet size on the nanoparticle concentration was observed, and the critical coverage ratio was reached when 5–10% nanoparticles concentration was used. Our findings suggest that α-LA nanoparticles at a 10% concentration can be used as novel stabilizers for Pickering emulsions to provide protection for beneficial lipophilic bioactive compounds. This is the first time that native α-LA nanoparticles have been used as stabilizers of Pickering emulsions. |
| first_indexed | 2024-03-09T10:19:12Z |
| format | Article |
| id | doaj.art-54d2e703591f4867a213a3c1086db589 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:19:12Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-54d2e703591f4867a213a3c1086db5892023-12-01T22:08:40ZengMDPI AGFoods2304-81582022-07-011114199810.3390/foods11141998Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin NanoparticlesAndrea P. Cuevas-Gómez0Berenice González-Magallanes1Izlia J. Arroyo-Maya2Gustavo F. Gutiérrez-López3Maribel Cornejo-Mazón4Humberto Hernández-Sánchez5Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City C.P. 07738, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City C.P. 07738, MexicoDivisión de Ciencias Naturales e Ingeniería, Universidad Autónoma Metropolitana Cuajimalpa, Mexico City C.P. 05348, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City C.P. 07738, MexicoDepartamento de Biofísica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City C.P. 11340, MexicoDepartamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City C.P. 07738, MexicoThe stabilization of Pickering emulsions by nanoparticles has drawn great interest in the field of food science and technology. In this study, α-Lactalbumin nanoparticles prepared by the desolvation and cross-linking method from protein solutions with initial pH values of 9 and 11 were used to stabilize squalene-rich amaranth oil Pickering o/w emulsions. The effect of different concentrations of nanoparticles on the size, size distribution, ζ potential, and emulsion stability was evaluated using dynamic light scattering, electron microscopy, and light backscattering. Dependence of the emulsions’ droplet size on the nanoparticle concentration was observed, and the critical coverage ratio was reached when 5–10% nanoparticles concentration was used. Our findings suggest that α-LA nanoparticles at a 10% concentration can be used as novel stabilizers for Pickering emulsions to provide protection for beneficial lipophilic bioactive compounds. This is the first time that native α-LA nanoparticles have been used as stabilizers of Pickering emulsions.https://www.mdpi.com/2304-8158/11/14/1998amaranth oilPickering emulsionα-lactalbuminnanoparticles |
| spellingShingle | Andrea P. Cuevas-Gómez Berenice González-Magallanes Izlia J. Arroyo-Maya Gustavo F. Gutiérrez-López Maribel Cornejo-Mazón Humberto Hernández-Sánchez Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles Foods amaranth oil Pickering emulsion α-lactalbumin nanoparticles |
| title | Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles |
| title_full | Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles |
| title_fullStr | Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles |
| title_full_unstemmed | Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles |
| title_short | Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles |
| title_sort | squalene rich amaranth oil pickering emulsions stabilized by native α lactalbumin nanoparticles |
| topic | amaranth oil Pickering emulsion α-lactalbumin nanoparticles |
| url | https://www.mdpi.com/2304-8158/11/14/1998 |
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