Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties

Yang Jiang, Chen Zhang, Jinghe Yuan, Yayun Wu, Feng Li, Geoffrey I. N. Waterhouse, Dapeng Li, Qingrong Huang

Research output: Contribution to journalArticlepeer-review

Abstract

Zein/low-acyl gellan gum (GG) composite particles (ZGPs) were fabricated to stabilize Pickering emulsions (termed “ZGPEs”). The wettability of ZGPs was manipulated simply by adjusting the concentration of GG. The effects of GG concentration, oil fraction and pH on ZGPEs were systematically evaluated by confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM), dynamic light scattering technique, stimulated emission depletion (STED) nanoscopy and rheology. The results showed that ZGPEs exhibited robust colloidal properties and distinct advantage over other previously reported zein-polysaccharide-based Pickering emulsions. CLSM, STED and cryo-SEM analyses revealed that the network structures formed by GG and ZGPs at the continuous phase and oil–water interface were the main contributors to the emulsion's characteristics. This study provides insights into the fabrication of food-grade Pickering emulsions with distinct characteristics that impart favorable properties to various foods and bioactive delivery systems.

Original languageEnglish (US)
Article number129112
JournalFood Chemistry
Volume349
DOIs
StatePublished - Jul 1 2021
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Keywords

  • Composite nanoparticles
  • Gellan gum
  • High internal-phase Pickering emulsion

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