Effects of pectin polydispersity on zein/pectin composite nanoparticles (ZAPs) as high internal-phase Pickering emulsion stabilizers.

High internal-phase Pickering emulsion Microstructure Rheological property Stimulated emission depletion (STED) nanoscopy Zein/pectin composite nanoparticles

Journal

Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156

Informations de publication

Date de publication:
01 Sep 2019
Historique:
received: 12 02 2019
revised: 06 05 2019
accepted: 07 05 2019
entrez: 2 6 2019
pubmed: 4 6 2019
medline: 4 6 2019
Statut: ppublish

Résumé

In the present study, the properties of two apple sourced-pectin (AP-1 and AP-2) were comparative studied, and their influence on the formation of high internal-phase Pickering emulsions (HIPPEs) was investigated. Results showed that AP-2 has lower polydispersity index (PDI = 2.51) than AP-1. Zein/AP-2 complex nanoparticles (ZAPs-2) was able to stabilize 80% oil-phase to form HIPPEs, while ZAPs-1 failed to remain stable at same oil fraction. After correlating GPC (Gel Permeation Chromatography) results of pectins with their emulsion behavior, pectin PDI was found to play an important role in HIPPEs formation. Storage experiments and rheological properties analysis showed that HIPPEs exerted excellent stability and plasticity. Besides, super-resolution microscopy (including cryo-SEM and STED nanoscopy) depicted an intuitive interface structure of HIPPEs. These findings may contribute some basis to manipulating emulsion performance by adjusting pectin properties, as well as to further understanding the behavior of ZAPs at O/W interface.

Identifiants

DOI: 10.1016/j.carbpol.2019.05.025 PMID: 31151548
pubmed: 31151548
pii: S0144-8617(19)30530-2
doi: 10.1016/j.carbpol.2019.05.025
pii:
doi:

Types de publication

Journal Article

Langues

eng

Pagination

77-86

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Yang Jiang (Y)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Chen Zhang (C)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Jinghe Yuan (J)

Beijing National Laboratory for Molecular Sciences, Key Laboratory of Molecular Nanostructures and Nanotechnology, Institute of Chemistry, Chinese Academy of Sciences, 2 ZhongGuanCun North First Street, Beijing 100190, PR China.

Yayun Wu (Y)

Beijing National Laboratory for Molecular Sciences, Key Laboratory of Molecular Nanostructures and Nanotechnology, Institute of Chemistry, Chinese Academy of Sciences, 2 ZhongGuanCun North First Street, Beijing 100190, PR China.

Feng Li (F)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.

Dapeng Li (D)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China. Electronic address: dpli73@sdau.edu.cn.

Qingrong Huang (Q)

College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China; Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA.

Classifications MeSH