Preparation and characterisation of gardenia yellow Pickering emulsion

Curcumin is a biomolecule with functional moieties, which contribute to its anti-inflammatory, anticancer, and antioxidant properties. It has shown several therapeutic effects on treating inflammatory and neurodegenerative diseases and contributes to the reduction of oxidative stress and damage to body tissues. However, its low solubility and fast metabolism limit its absorption in the gastrointestinal (GI) tract and lead to its low bioavailability. Preparation of Pickering emulsions stabilized with mineral or biopolymer-based nanoparticles can be an effective strategy for enhancing the stability of curcumin against degradation, increasing its bioaccessibility in the GI tract, and achieving its controlled release at various locations based on changes in environmental conditions. Various nanoparticles prepared from minerals, proteins, and polysaccharides show potential for stabilizing the curcumin-loaded emulsions, and their wettability can be altered through complexation and formation of hybrid nanoparticles. Stabilization of Pickering emulsions with polysaccharide-based nanoparticles and their complexes can enhance the stability of the curcumin against degradation. Moreover, various protein-based nanoparticles and their conjugated forms with other proteins or polysaccharides can enable the preparation of high internal phase Pickering emulsions (HIPEs) with concomitant higher loading and bioaccessibility of the curcumin molecule. In light of the several therapeutic properties of curcumin, this review article aims to highlight recent studies and the strategies used for the preparation of curcumin Pickering emulsions stabilized by various nanoparticles for enhancing its bioaccessibility during metabolism. These may be useful in pharmaceutical and food industries for drug development and delivery and fortification of food products with this nutraceutical component.

This study presents the preparation of cinnamon essential oil Pickering emulsion, aiming to improve the physicochemical properties, water sol ubility, and emulsion stability of cinnamon essential oil. The oil-in-water Pickering emulsion was prepared by ultrasonic emulsification, in which SPICS (soybean protein isolate (SPI)-chitosan (CS) composite granule) was used as the wall material and cinnamon essential oil was used as the core material. The emulsification performance of SPICS was evaluated, and the stability of Pickering emulsion was tested. The results showed that there was hydrogen bonding between SPI and CS, and the tertiary structure of SPI was change, which enhances the hydrophobicity of SPICS surface. When the mass ratio of SPI to CS was 14:1, the emulsification activity of SPICS was 71.92 m2g-1 and its emulsion stability was 106.29%; it also had good dispersibility in water. When the volume of the oil phase was 60%, the encapsulation rate of cinnamon essential oil was 65.23%, the Pickering emulsion did not show obvious delamination for one month; and rheological tests showed the presence of shear thinning, which was judged to be a pseudoplastic fluid. Therefore, SPICS can be used as a wall material to prepare Pickering emulsion of cinnamon essential oil with good stability.

Pickering emulsion prepared by nano-silica particles – A comparative study for exploring the effect of various mechanical methods

Preparation and optimization of Pickering emulsion stabilized by chitosan-tripolyphosphate nanoparticles for curcumin encapsulation

Research progress on the preparation and application of lignin-based Pickering emulsions: A review

Application of Nanocellulose as particle stabilizer in food Pickering emulsion: Scope, Merits and challenges

Gardenia yellow pigment: Extraction methods, biological activities, current trends, and future prospects

To investigate the antibacterial activity of gardenia yellow pigment extracts from fruit of Gardenia jasminoides Ellis. The antibacterial activity was determined by disc diffusion and minimum inhibitory concentration (MIC) determination method against human food spoilage microorganism.We evaluated the purity of gardenia yellow pigment by HPLC and we also analyzed the influence of gardenia yellow pigment on gram negative bacteria and gram positive bacteria by Oxford cup method. Meanwhile, we measured the minimum inhibitory concentration (MIC).We found that gardenia yellow pigment has antibacterial activity against gram negative bacteria and gram positive bacteria, the minimum inhibitory concentrations of gardenia yellow pigment on Proteus species and Bacillus subtilis were 5ug mL-1 and 10ug mL-1 respectively. But the antimicrobial mechanism of Proteus species and Bacillus subtilis was different. When adding gardenia yellow pigment, the cell membrane of the Proteus species was ruptured. After adding gardenia yellow pigment, the growth of Bacillus subtilis was inhibited, and the formation of spores was too early to enter the stabilizer.Significance and Impact of the Study: Gardenia yellow pigment can be widely used in food preservatives due to its bacteriostatic action and it plays a significant role in accelerating the natural pigment replaced chemical addition agent or preservative. The application of gardenia yellow pigment in the food industry will promote the development of food industry, which means natural pigment replacement preservative has become an inevitable trend in the development of industry.

In this paper, the effect of Nε-lauroyl lysine (LL) on stabilizing W/O Pickering emulsions was investigated, and the effect of crystallization temperature on the particle size of LL was explored. The Pickering emulsion was prepared with LL as particle emulsifier, and the effects of homogenization rate, emulsification temperature, particle concentration, oil-water volume ratio and other factors on the preparation of emulsion were discussed. The results showed that the LL particles were the smallest for a crystallization temperature of 30 °C with a size of (1.3 ± 0.2) µm. The oil-water-LL contact angle was 142.9° ± 1.6°, and the prepared emulsion was of W/O type. The most stable emulsions were obtained under the following conditions: homogenization rate = 11,000 r min−1, emulsification temperature = 20 °C, particle concentration = 2 wt%, oil-water volume ratio = 1:1. In addition, LL showed good tolerance to the aqueous phases with different pH values. The LL-stabilized emulsion system proved to be stable over the long term in the stand tests.

Insight into different roles of chitin nanocrystals and cellulose nanocrystals towards stabilizing Pickering emulsions

Recent progress in nanoclay-based Pickering emulsion and applications

Improving stability of gliadin-based Pickering emulsions by deamidation

This study aimed to evaluate the stability and quality enhancement of Acorus tatarinowii and Atractylodes lancea volatile oils (ATaAL-VO) and their β-cyclodextrin encapsulated and Pickering emulsion forms under ozone exposure. Under an ozone environment, ATaAL-VO were subjected to three treatments: raw oil, β-cyclodextrin encapsulated oil, and pickering emulsion. Peroxide values were quantified. GC-MS was employed to identify compositional variances, while t-tests were used to identify compounds with significant quantitative differences. PCA charts were generated using OmicShare, and line diagrams were created with Rmisc and reshape2. OmicShare was also utilized to construct Upset diagrams for filtering qualitative differential compounds, and charts illustrating newly formed and disappeared qualitative differential compounds were composed. Principal compounds’ box diagrams were crafted through reshape2 and ggplot2. The β-cyclodextrin and pickering emulsion groups exhibited lower oxidation levels compared to the original oil group after ozone exposure. The pickering emulsion and β-cyclodextrin encapsulation groups both demonstrated a marked improvement in the stability of the majority of volatile components. The stability and quality of ATaAL-VO can be markedly enhanced through β-cyclodextrin encapsulation or Pickering emulsion preparation, with the latter offering distinct advantages.

Construction and application of the pickering emulsion stabilized by genipin-crosslinked soybean protein isolate-chitooligosaccharide nanoparticle

Preparation of Pickering emulsion stabilized by novel amphiphilic silicon quantum dots and its application in enhanced oil recovery