Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers

Yao Hu; Chao Qiu; Zhengyu Jin; Yang Qin; Chen Zhan; Xueming Xu; Jinpeng Wang

doi:10.1016/j.carbpol.2019.115418

Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan nanoparticles as stabilizers

Carbohydr Polym. 2020 Feb 1:229:115418. doi: 10.1016/j.carbpol.2019.115418. Epub 2019 Oct 18.

Authors

Yao Hu¹, Chao Qiu¹, Zhengyu Jin², Yang Qin¹, Chen Zhan¹, Xueming Xu², Jinpeng Wang³

Affiliations

¹ School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
³ School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address: jpwang1984@jiangnan.edu.cn.

PMID: 31826463
DOI: 10.1016/j.carbpol.2019.115418

Abstract

Stable Pickering emulsions were prepared by using hybrid β-cyclodextrin/short linear glucan nanoparticles (β-CD/SLG NPs). The β-CD/SLG NPs displayed spherical shape and with an average size at around 60 nm. Newly formed SLG-β-CD structure in the nanoparticles was thought the main reason for the improved thermal stability, alleviated aggregation, and improved dispersity in aqueous systems. Depending on the contact angle and zeta-potential results, unique emulsifying mechanism of β-CD/SLG NPs was existed. The formation of inclusion complex between β-CD and oil molecules accelerated the adsorption of the whole nanoparticles at the oil-water interface, while the swelling of SLG contributed to the long-term stability (6 months) of emulsions. Once the hybrid ratio of β-CD/SLG NPs reached saturation (1:1), excess β-CD led to co-emulsifying effect of both the hybrid regions and easily dissociated β-CD regions. These hybrid β-CD/SLG NPs showed superiority with great potential in applications to the food, cosmetic, and pharmaceutical industries.

Keywords: Alleviated aggregation; Co-emulsifying effect; Hybrid nanoparticles; Pickering emulsions; Stabilization mechanism.

MeSH terms

Drug Stability
Emulsions
Glucans / chemistry*
Nanoparticles / chemistry*
Rheology
beta-Cyclodextrins / chemistry*

Substances

Emulsions
Glucans
beta-Cyclodextrins