Stabilisation of water in water Pickering emulsion containing gelatin and maltodextrin by bitter vetch protein nanoparticles

Abstract

SummaryThe incompatibility between water soluble polymers is one of the interactions between the different constituents of the food systems, which eventually leads to system instability due to phase separation. The use of natural nanoparticles under the Pickering mechanism is a promising technique for the stabilisation of water‐in‐water (W/W) emulsions. In this study, bitter vetch protein nanoparticles (BPNs), which was produced by ultrasonic treatment, was used to stabilise W/W emulsion. Then additional tests were performed to investigate the structure and properties of the nanoparticles and stabilised emulsion. Scanning electron microscopy (SEM) images showed the size of BPNs to be about 60 nm. The zeta potential of protein nanoparticle solution was about 50 mV. Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) and simultaneous thermal analysis (STA) confirmed that chemical structure and thermal behaviour of BPNs did not change during nanoparticle preparation process. BPNs could stabilise W/W emulsion containing gelatin and maltodextrin. Confocal laser scanning microscopy (CLSM) images confirmed the stability of gelatin/maltodextrin emulsion containing BPNs. The drop test confirmed the presence of maltodextrin in the continuous phase of the emulsion. The stabilised W/W emulsion had 100% stability against stress and temperature of 80 °C. Rheology analysis showed the viscoelastic nature and pseudoplastic behaviour of the stabilised emulsion.