Formation, structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes

Xiaojie Cui; Mengyao Ma; Yanli Xie; Yuhui Yang; Qian Li; Shumin Sun; Weibin Ma

doi:10.1016/j.fochx.2022.100455

Formation, structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes

Food Chem X. 2022 Sep 23:16:100455. doi: 10.1016/j.fochx.2022.100455. eCollection 2022 Dec 30.

Authors

Xiaojie Cui^{1

2}, Mengyao Ma^{1

2}, Yanli Xie^{1

2}, Yuhui Yang^{1

2}, Qian Li^{1

2}, Shumin Sun^{1

2}, Weibin Ma^{1

2}

Affiliations

¹ College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
² Henan Key Laboratory of Cereal and Oil Food Safety Inspection and Control, Zhengzhou 450001, People's Republic of China.

Abstract

Food-grade high internal phase Pickering emulsions (HIPPEs) are stabilized by protein-based particles, which have attracted extensive attention due to their good gel-like structure. The black soybean isolate protein/cyanidin-3-O-glucoside (BSPI-C3G) covalent particles were used as a particulate emulsifier to form stable HIPPEs with oil phase fractions (74 % v/v) and low particle concentrations (0.5 %-3 % w/v) The particle size distribution and microstructure demonstrated that the BSPI-C3G covalent particles acted as an interfacial layer and surrounded the oil droplets. As the concentration of BSPI-C3G particles increased from 0.5 % to 3 %, the droplet size, elasticity, antioxidant capacity of the heated or stored HIPPEs more stable. So, the HIPPEs had the best stability with the BSPI-C3G particle at 3 % (w/v) concentration. These findings may extend the application of BSPI and C3G in foods and provide the guidelines for the rational design of food-grade HIPPEs stabilized by protein/anthocyanin complexes.

Keywords: Black soybean protein isolate; Cyanidin-3-O-glucoside; High internal phase Pickering emulsion; Lipid oxidation; Stability.