Characteristics of Pickering Emulsion Stabilized by Tea Polyphenols-Starch Nanoparticles
Novel nanoparticles were prepared by addition of tea polyphenols (TP) into gelatinizing waxy maize starch slurry followed by ethanol precipitation and were used to stabilize food-grade Pickering emulsions. The effects of adding TP on the structure and granular properties of starch nanoparticles (SNP...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-12-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-011.pdf |
| _version_ | 1827390220825264128 |
|---|---|
| author | WANG Ran |
| author_facet | WANG Ran |
| author_sort | WANG Ran |
| collection | DOAJ |
| description | Novel nanoparticles were prepared by addition of tea polyphenols (TP) into gelatinizing waxy maize starch slurry followed by ethanol precipitation and were used to stabilize food-grade Pickering emulsions. The effects of adding TP on the structure and granular properties of starch nanoparticles (SNP) and on the physical stability and oxidative stability of Pickering emulsions were investigated. The results showed that TP could interact with the hydroxyl groups of starch through hydrogen bonding. Moreover, the addition of TP increased the mean particle size of SNP from 187.00 to 233.80 nm, the contact angle from 53.41° to 80.60°, and the absolute value of zeta potential from |−17.20| to |−22.10| mV. Large amounts of small oil droplets were formed in the emulsion stabilized by TP-SNP. Confocal laser scanning microscopy (CLSM) showed that TP-SNP could adsorb onto the oil/water interface to form a physical barrier, which could inhibit oil droplet coalescence. Based on the amount of lipid oxidation products in Pickering emulsions stored for up to 15 days, TP-SNP could delay lipid oxidation of emulsions. These facts indicated that the TP-SNP can be a novel food-grade particle emulsifier with antioxidant capacity for stabilizing Pickering emulsions. |
| first_indexed | 2024-03-08T16:48:21Z |
| format | Article |
| id | doaj.art-c15b6ee9b9f543a98b306c913bb85c4d |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-08T16:48:21Z |
| publishDate | 2023-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-c15b6ee9b9f543a98b306c913bb85c4d2024-01-05T07:16:26ZengChina Food Publishing CompanyShipin Kexue1002-66302023-12-014424818710.7506/spkx1002-6630-20230412-113Characteristics of Pickering Emulsion Stabilized by Tea Polyphenols-Starch NanoparticlesWANG Ran0(1. College of Food and Biotechnology, Changchun Polytechnic, Changchun 130033, China;2. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China)Novel nanoparticles were prepared by addition of tea polyphenols (TP) into gelatinizing waxy maize starch slurry followed by ethanol precipitation and were used to stabilize food-grade Pickering emulsions. The effects of adding TP on the structure and granular properties of starch nanoparticles (SNP) and on the physical stability and oxidative stability of Pickering emulsions were investigated. The results showed that TP could interact with the hydroxyl groups of starch through hydrogen bonding. Moreover, the addition of TP increased the mean particle size of SNP from 187.00 to 233.80 nm, the contact angle from 53.41° to 80.60°, and the absolute value of zeta potential from |−17.20| to |−22.10| mV. Large amounts of small oil droplets were formed in the emulsion stabilized by TP-SNP. Confocal laser scanning microscopy (CLSM) showed that TP-SNP could adsorb onto the oil/water interface to form a physical barrier, which could inhibit oil droplet coalescence. Based on the amount of lipid oxidation products in Pickering emulsions stored for up to 15 days, TP-SNP could delay lipid oxidation of emulsions. These facts indicated that the TP-SNP can be a novel food-grade particle emulsifier with antioxidant capacity for stabilizing Pickering emulsions.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-011.pdfstarch nanoparticles; tea polyphenols; food-grade pickering emulsion; oil oxidation; droplet size distribution |
| spellingShingle | WANG Ran Characteristics of Pickering Emulsion Stabilized by Tea Polyphenols-Starch Nanoparticles Shipin Kexue starch nanoparticles; tea polyphenols; food-grade pickering emulsion; oil oxidation; droplet size distribution |
| title | Characteristics of Pickering Emulsion Stabilized by Tea Polyphenols-Starch Nanoparticles |
| title_full | Characteristics of Pickering Emulsion Stabilized by Tea Polyphenols-Starch Nanoparticles |
| title_fullStr | Characteristics of Pickering Emulsion Stabilized by Tea Polyphenols-Starch Nanoparticles |
| title_full_unstemmed | Characteristics of Pickering Emulsion Stabilized by Tea Polyphenols-Starch Nanoparticles |
| title_short | Characteristics of Pickering Emulsion Stabilized by Tea Polyphenols-Starch Nanoparticles |
| title_sort | characteristics of pickering emulsion stabilized by tea polyphenols starch nanoparticles |
| topic | starch nanoparticles; tea polyphenols; food-grade pickering emulsion; oil oxidation; droplet size distribution |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-011.pdf |
| work_keys_str_mv | AT wangran characteristicsofpickeringemulsionstabilizedbyteapolyphenolsstarchnanoparticles |