TY - JOUR
T1 - Zein/Pectin Nanoparticle-Stabilized Sesame Oil Pickering Emulsions
T2 - Sustainable Bioactive Carriers and Healthy Alternatives to Sesame Paste
AU - Jiang, Yang
AU - Li, Feng
AU - Li, Dapeng
AU - Sun-Waterhouse, Dongxiao
AU - Huang, Qingrong
N1 - Funding Information:
This work was supported by the Key R&D project of Shandong Province (2019GNCI06048), the National Science Foundation of China (31571836), the Shandong Agricultural Innovation Team (SDAIT-24-05), the Major Projects of agricultural application technology innovation in Shandong Province (2018), and the Shandong “Double Tops” Program (SYT2017XTTD04). Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Publisher Copyright:
© 2019, Springer Science+Business Media, LLC, part of Springer Nature.
PY - 2019/12/1
Y1 - 2019/12/1
N2 - In this study, a kind of Pickering emulsion with a desirable interface architecture and sesame paste flavor was prepared using zein, apple pectin (AP), and sesame oil. Zein-AP composite nanoparticles (ZAPs) were first assembled via an anti-solvent procedure and electrostatic adsorption for stabilizing sesame-oil-in-water Pickering emulsions (ZASPEs). ZASPEs (volume fraction of oil φ = 0.7) exhibited excellent plasticity and viscoelasticity (indicated by low-field NMR spectroscopy and rheology). Confocal laser scanning microscopy (CLSM), demonstrated the anchoring of ZAPs at the oil–water interface, while cryo-SEM confirmed the three-dimensional microstructural network formed inside the emulsion. Compared to a commercial sesame paste, diluted ZASPEs (φ = 0.35) exhibited similar rheological and sensory properties, while ZASPEs (φ = 0.7) and diluted ZASPEs possessed greater smoothness and spreadability. Accordingly, the current ZASPEs as new additions to the existing Pickering emulsions not only function as bioactive carriers but also impart desirable flavor in food applications.
AB - In this study, a kind of Pickering emulsion with a desirable interface architecture and sesame paste flavor was prepared using zein, apple pectin (AP), and sesame oil. Zein-AP composite nanoparticles (ZAPs) were first assembled via an anti-solvent procedure and electrostatic adsorption for stabilizing sesame-oil-in-water Pickering emulsions (ZASPEs). ZASPEs (volume fraction of oil φ = 0.7) exhibited excellent plasticity and viscoelasticity (indicated by low-field NMR spectroscopy and rheology). Confocal laser scanning microscopy (CLSM), demonstrated the anchoring of ZAPs at the oil–water interface, while cryo-SEM confirmed the three-dimensional microstructural network formed inside the emulsion. Compared to a commercial sesame paste, diluted ZASPEs (φ = 0.35) exhibited similar rheological and sensory properties, while ZASPEs (φ = 0.7) and diluted ZASPEs possessed greater smoothness and spreadability. Accordingly, the current ZASPEs as new additions to the existing Pickering emulsions not only function as bioactive carriers but also impart desirable flavor in food applications.
KW - Cryo-SEM
KW - Healthy alternatives
KW - Pickering emulsions
KW - Rheology
KW - Sesame oil
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U2 - 10.1007/s11947-019-02361-4
DO - 10.1007/s11947-019-02361-4
M3 - Article
AN - SCOPUS:85074635219
SN - 1935-5130
VL - 12
SP - 1982
EP - 1992
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 12
ER -