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.
Highlights
High internal-phase Pickering emulsions are emulsions with an internal-phase ratio higher than 0.74
For the emulsion with 4% xg/ly nps, the adjacent droplets were closely arranged or even slightly overlapped. These results were attributed to a solidlike three-dimensional network structure that was formed in the continuous by the excess xg/ly nps, which led to the decrease in the droplet size of the high internal-phase Pickering emulsions (HIPPEs) and provided gel properties for the structure [13]
At low particle concentration (0.5%), the oil droplets were larger than others and distributed in the HIPPEs unevenly (Figure 2A)
Summary
High internal-phase Pickering emulsions are emulsions with an internal-phase ratio higher than 0.74. They are widely used in food, cosmetics, tissue repair, medicine, and the petroleum industry, and other fields due to their high oil loading capacity and tunable viscoelasticity [1,2,3]. The surfactants were generally used in a large quantity to prepare the HIPPEs, and the inorganic particles cannot stabilize HIPEs without chemical modification [4]. These results inevitably cause the consumers’ concerns about their safety [7]. New natural and non-toxic stabilizers are valued in the preparation of HIPPEs, and they are expected to replace the traditional surfactant-stabilized HIPEs in the food industry [9]
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