Details

Autor(en) / Beteiligte

• Wang, Li-Juan
• Yin, Shou-Wei
• Wu, Lei-Yan
• Qi, Jun-Ru
• Guo, Jian
• Yang, Xiao-Quan

Titel

Fabrication and characterization of Pickering emulsions and oil gels stabilized by highly charged zein/chitosan complex particles (ZCCPs)

Ist Teil von

• Food chemistry, 2016-12, Vol.213, p.462-469

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2016

Quelle

MEDLINE

Beschreibungen/Notizen

• •Surfactant-free ZCCPEs were formed via a facile approach.•Meso-scale ZCCPs with high surface charges were confirmed as effective Pickering emulsifiers.•Meso-scale hybrid interfacial architectures were visualized for the ZCCPEs.•Stable gels were obtained from the ZCCPEs by a facile one-step freeze-drying process.•ZCCPEs possessed high physical, chemical and microbial stability. Herein, we reported a facile method to fabricate ultra-stable, surfactant- and antimicrobial-free Pickering emulsions by designing and modulating emulsions’ interfaces via zein/chitosan colloid particles (ZCCPs). Highly charged ZCCPs with neutral wettability were produced by a facile anti-solvent procedure. The ZCCPs were shown to be effective Pickering emulsifiers because the emulsions formed were highly resistant to coalescence over a 9-month storage period. The ZCCPs were adsorbed irreversibly at the interface during emulsification, forming a hybrid network framework in which zein particles were embedded within the chitosan network, yielding ultra-stable food-grade zein/chitosan colloid particles stabilized Pickering emulsions (ZCCPEs). Moreover, stable surfactant-free oil gels were obtained by a one-step freeze-drying process of the precursor ZCCPEs. This distinctive interfacial architecture accounted for the favourable physical performance, and potentially oxidative and microbial stability of the emulsions and/or oil gels. This work opens up a promising route via a food-grade Pickering emulsion-template approach to transform liquid oil into solid-like fats with zero trans-fat formation.