Recently, there has been growing research interests in designing Pickering emulsions. In this work, Alyssum homolocarpum seed gum (AHSG) and casein protein (CP) nanoparticles (NPs) fabricated as Pickering stabilizers. AHSG (0.0, 0.05, 0.10, and 0.15% (w/w))-CP (2% (w/w)) nanoparticles were fabricated and their properties were investigated (mean diameter, morphology, zeta potential, Fourier transform infra-red, and contact angle). Formation and stability of Pickering emulsion (Pes) stabilized by AHSG-CP NPs were monitored by mean diameter, rheological properties, and in vitro digestion. AHSG-CP Nps exhibited a small size (107.75 ± 0.42-201.52 ± 0.70 nm) and had wettability between 64.94 ± 3.44° and 70.92 ± 7.64°. The stability of PEs was greatly improved by 0.05AHSG-CP NPs, even after 30 days of storage, centrifugation, and in vitro digestion, owing to the reinforcement of particle structure at the oil/water interfaces.This study demonstrates that 0.05% (w/w) AHSG-CP NP showed the highest stability during storage and against gastrointestinal digestion which showed its suitability as a fat reducer emulsion structure.
Keywords: Pickering emulsion; Qodume Shirazi gum; casein.