Fabrication and characterization of myofibrillar microgel particles as novel Pickering stabilizers: Effect of particle size and wettability on emulsifying capacity

Abstract

This study aims to prepare myofibrillar microgel particles (MMP) by microfluidics employed as a novel food-grade Pickering stabilizer, and explore the effect of particle size and wettability on emulsifying capacity. The emulsifying capacity and stability of MMPs were analyzed by characteristics of particles, emulsion and interface adsorption. MMP with the z-average diameter of 150–250 nm owned better amphipathic property, and its three-phase contact angle was about 88.5°. The MMP emulsions exhibited a smaller droplet size, lower degree of flocculation and better emulsion stability than myofibrillar emulsion. The MMPs quickly diffused to the oil-water interface and the rearrangement degree of MMP was lower (by 3–4 fold), which explained the mechanism of its better emulsifying capacity and stability from the perspective of interface absorption. These results suggested that MMP presented better emulsifying and interfacial properties, thus imparting a higher emulsifying capacity and stability for the emulsions. Simultaneously, the wettability of MMP could play a decisive role in emulsifying capacity and emulsion stability. However, the particle size of MMP had little influence on emulsifying capacity. This study can provide a theoretical basis for the scientific preparation and screening of microgel Pickering emulsifiers.