High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective

Wei Xu; Zhifan Li; Haomin Sun; Shuqing Zheng; He Li; Denglin Luo; Yingying Li; Mengyuan Wang; Yuntao Wang

doi:10.3389/fnut.2021.744234

High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective

Front Nutr. 2022 Jan 5:8:744234. doi: 10.3389/fnut.2021.744234. eCollection 2021.

Authors

Wei Xu^{1

2}, Zhifan Li³, Haomin Sun³, Shuqing Zheng¹, He Li¹, Denglin Luo³, Yingying Li¹, Mengyuan Wang¹, Yuntao Wang⁴

Affiliations

¹ College of Life Science, Xinyang Normal University, Xinyang, China.
² Tea Plant Biology Key Laboratory of Henan Province, Xinyang Normal University, Xinyang, China.
³ College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China.
⁴ College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China.

Abstract

Food-grade high internal-phase Pickering emulsions (HIPPEs) stabilized by solid or colloidal particles with different advantages have attracted extensive attention nowadays. However, looking for new appropriate particle stabilizers is the common practice for HIPPEs preparation. It is crucial to find a new strategy for the development of functional HIPPEs with controllable properties. In this study, a high concentration of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) was used for the preparation of HIPPEs for the first time. Visual observations, creaming index (CI), microstructure, and rheology tests were carried out to investigate the potential of XG/Ly NPs as HIPPEs stabilizers. Results indicated that XG/Ly NPs could stabilize oil droplets in the concentration range of 0.5-4% (w/v). The HIPPEs with a minimal particle concentration of 1% exhibited remarkable physical stability. Rheological measurements showed that a high stability of solid-like HIPPEs was successfully obtained with a higher concentration of XG/Ly NPs. Overall, the HIPPEs stabilized by different concentrations of XG/Ly NPs exhibited excellent rheological and structural properties, which might provide a feasible strategy for the development of functional emulsion systems with controllable structures.

Keywords: Pickering emulsion; high internal phase; lysozyme; nanoparticles; xanthan gum.