In this study, the soluble fraction of almond gum (SFAG) as a sustainable biopolymer source and whey protein isolate (WPI) were used for self-assembly preparation of SFAG-WPI nano-complexes through electrostatic interaction. The SFAG was characterized using 1H and 13C NMR. The influence of total biopolymer concentration (0.2–0.4 %w/v) and ratios (1:3–3:1) as well as of the pH (2–6) on the formation of complexes was established by visual, light scattering, surface charge, and spectrometric observations. The outcomes proved the formation of negatively charged soluble complexes in the range of pH 4–5 and insoluble complexes at pH values 3 to 4. The soluble coacervate particles at pH 4.5 and total concentration of 0.4 %w/v were selected to induce Pickering stabilization of thymol. The static light scattering with microscopy studies (CLSM and Cryo-SEM) showed the formation of thymol oil-in-water emulsions by adsorption of nano-complexes on the surface of the droplets. Thymol emulsions stabilized using complexes had no size variation under storage (40 days) with an opaque and homogenous appearance. On the other hand, the emulsions containing solely WPI at pH 4.5 showed a substantial droplet size increase with severe creaming. Droplet size analysis together with coalescence and flocculation indices presented that coalescence was mainly responsible for droplet size coarsening of the emulsions stabilized by native WPI at pH 4.5. Overall, our outcomes indicated the improvement of WPI in the stabilization of emulsions through complexation.
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