High-internal phase Pickering emulsion stabilized by crystals of nobiletin: assembly of supramolecular metal-polyphenolic coordination complexes for surface coating.

Abstract

High internal phase Pickering emulsion has attracted extensive attention due to its unique properties, and has broad application prospects in the food field, such as as a fat replacer, packaging and delivery of nutrients or probiotics, and 3D printing of food. However, efficient and edible high-internal phase Pickering stabilizer is still a persistent challenge for food scientists. Herein, the nobiletin (NOB) was selected as a model substance, the particle physicochemical properties (droplet size, rheological behavior, and transmission profile) showed that supramolecular metal-polyphenolic coordination networks could suppress the ripening and growth of crystals on the oil-water interface. When the ratio of tannic acid (TA) and Fe3+ was 3:1, the crystallization growth of NOB could be effectively inhibited. Due to the reduction of energy steric hindrance in the adsorption process, the resulting NOB-TA3 -Fe3+ 1 (NT3 Fe1 ) nanoparticles had the greatest potential to extend emulsion storage time. This particle could stabilise a high-internal phase emulsion, of which the oil phase was 80%, for at least 30 days and eventually lead to high system viscosity. The findings in this work provided a novel selection of healthy emulsifiers as well as an effective emulsion delivery system for hydrophobic and crystalline nutrients. This article is protected by copyright. All rights reserved.