Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer

Mengna Cao; Chengzhi Liu; Jieyu Shi; Fangfang Ni; Jiaming Qi; Qing Shen; Min Huang; Gerui Ren; Shiyi Tian; Quanquan Lin; Xiaoxin Lu; Qunfang Lei; Wenjun Fang; Hujun Xie

doi:10.1016/j.foodres.2021.110606

Fabrication and characterization of oil-in-water pickering emulsions stabilized by ZEIN-HTCC nanoparticles as a composite layer

Food Res Int. 2021 Oct:148:110606. doi: 10.1016/j.foodres.2021.110606. Epub 2021 Jul 14.

Authors

Mengna Cao¹, Chengzhi Liu¹, Jieyu Shi¹, Fangfang Ni¹, Jiaming Qi¹, Qing Shen¹, Min Huang¹, Gerui Ren², Shiyi Tian¹, Quanquan Lin¹, Xiaoxin Lu³, Qunfang Lei⁴, Wenjun Fang⁴, Hujun Xie⁵

Affiliations

¹ Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
² Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China. Electronic address: rengerui@zjgsu.edu.cn.
³ School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, PR China.
⁴ Department of Chemistry, Zhejiang University, Hangzhou 310027, PR China.
⁵ Lab of Food Colloid, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China. Electronic address: hujunxie@gmail.com.

PMID: 34507750
DOI: 10.1016/j.foodres.2021.110606

Abstract

In this work, the ZEIN-HTCC nanoparticles formed by zein and N-(2-hydroxy)propyl-3-trimethylammonium chitosan chloride (HTCC) were used as stabilizers to prepare oil-in-water (O/W) Pickering emulsions. The preparation conditions including shearing time, volume fraction of corn oil, mass ratio of ZEIN:HTCC and total concentration of ZEIN-HTCC of emulsions were optimized by measuring the droplet size, zeta potential, PDI and surface tension of emulsions. The ZEIN-HTCC emulsions are stable at the pH range of 4-9 and in the low salt ion concentrations up to 0.2 mol L^-1, and can keep stable up to 21 d during low temperature storage. Fourier transform infrared spectroscopy (FTIR), the confocal laser scanning microscope (CLSM) and scanning electron microscopy (SEM) were used to analyze the interaction between emulsion components, revealing that zein and HTCC form a composite layer by flocculation to adsorb on the surface of oil droplets, thus preventing emulsion droplets from aggregation. This novel, long-term stable, surfactant-free, and edible zein-based Pickering emulsion could be used as potential carriers for lipophilic nutrients delivery.

Keywords: Formation mechanism; Nanoparticles; Physicochemical properties; Pickeringemulsion; Stability.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Emulsions
Nanoparticles*
Particle Size
Water
Zein*

Substances

Emulsions
Water
Zein