Pickering High Internal Phase Emulsions Research Articles

3D printed emulsion based on arginine-myofibrillar protein

The feasibility of preparing high internal phase Pickering emulsions (HIPPEs) from arginine (Arg) and tilapia myofibrillar protein (MP) complex particles for 3D printing was investigated. The characterization of Arg-MP solutions showed that the Arg-MP complexes had excellent emulsification potential. HIPPE stabilized by Arg-MP had a strong self-supporting and stable gel structure. Therefore, HIPPE stabilized by Arg-MP showed excellent stability. Furthermore, the viscoelasticity and thixotropic recovery of the Arg-MP-stabilized HIPPEs increased with increasing Arg concentrations. This made them suitable for 3D printing. Notably, the Arg-MP stabilized HIPPEs exhibited the best printing precision shape, resolution, and clear contours in 3D printing at an Arg concentration of 0.5 wt%. Our results provide a valuable source of food-grade materials for 3D printing inks and demonstrate a promising strategy for deep processing of tilapia myofibrillar protein.

Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions

Recently, there has been a focus on using biopolymer-based particles to stabilize high internal phase Pickering emulsions (HIPPEs) due to the notable advances in biocompatibility and biodegradability. In this work, the complex particles of peanut protein isolate and carboxymethyl cellulose (CMC) with various substitution degrees (DS; 0.7 and 0.9) and weight average molecular weights (Mw; 90, 250, and 700 kDa) were prepared and characterized as novel stabilizers. For the obtained four types of morphologically distinct particles, the complex particles formed by CMC (0.9 DS and 250 kDa) showed cluster structures with an average size of 1.271 μm, equally biphasic wettability with three-phase contact angles of 91.5°, and the highest diffusion rate at the oil-water interface. HIPPEs stabilized by these particles exhibited more elastic behavior due to the smaller tanδ and higher viscosity, as well as excellent thixotropic recovery properties and stability against heating, storage, and freeze-thawing. Furthermore, confocal laser scanning microscopy verified that these particles formed a dense interfacial layer around the oil droplets, which could resist flocculation and coalescence between oil droplets during in vitro digestion. The improved bioaccessibility of curcumin-loaded HIPPEs made these delivery systems potentially apply in functional foods.

Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing

SummaryThree‐dimensional food printing (3DFP) can produce foods with tailored nutritional content, complex shapes and textures. This technology requires food formulations (food inks) with specific rheological properties. Pickering emulsions (PE) have gained attention due to their long‐term stability and desirable printable properties, making them an excellent candidate for 3DFP. The purpose of this study is to use bibliometric analysis to identify the most important scientific research on PE used in 3DFP. This includes identifying key authors, countries and universities or institutions where the research was conducted, as well as the primary journals that provide information on this topic. Our study provides insight into the relevance of food ink properties for next‐generation 3DFP and the main raw materials used for the development of PE. Out of the 28 original research articles analysed, only 10 countries have studied the application of PE for 3DFP. China and the United Kingdom have been the primary leaders in researching this topic. The Food Hydrocolloids Journal has been the main source of scientific information. The studies cited Pickering stabiliser particles, including soy protein isolate, microcrystalline cellulose and acetylated microcrystalline cellulose, as well as oil phases based on sunflower, canola, olive and soybean oils. High internal phase Pickering emulsions (HIPPEs) have shown great thermal and conductive stability, making them a promising choice for 3DFP post‐processing. Further studies should assess the bioavailability and bioaccessibility of the bioactive compounds that are encapsulated. It is also important to explore their potential use in real food systems and to integrate innovative packaging solutions.

Study on stabilized mechanism of high internal phase Pickering emulsions based on commercial yeast proteins: Modulating the characteristics of Pickering particle via sonication

The primary significance of this work is that the commercial yeast proteins particles were successfully used to characterize the high internal phase Pickering emulsions (HIPPEs). The different sonication time (0,3,7,11,15 min) was used to modulate the structure and interface characteristics of yeast proteins (YPs) that as Pickering particles. Immediately afterward, the influence of YPs particles prepared at different sonication time on the rheological behavior and coalescence mechanism of HIPPEs was investigated. The results indicate that the YPs sonicated for 7 min exhibited a more relaxed molecular structures and conformation, the smallest particle size, the highest H0 and optimal amphiphilicity (the three-phase contact (θ) was 88.91°). The transition from extended to compact conformations of YPs occurred when the sonication time exceeded 7 min, resulting in an augmentation of size of YPs particles, a reduction in surface hydrophobicity (H0), and an elevation in hydrophilicity. The HIPPEs stabilized by YPs particles sonicated for 7 min exhibited the highest adsorption interface protein percentage and a more homogeneous three-dimensional (3D) protein network, resulting in the smallest droplet size and the highest storage (G′). The HIPPEs sample that stabilized by YPs particles sonicated for 15 min showed the lowest adsorption protein percentage. This caused a reduction in the thickness of its interface protein layer and an enlargement in the droplet diameter (D [3,2]). It was prone to droplet coalescence according to the equation used to evaluate the coalescence probability of droplets (Eq (2)). And the non-adsorbed YPs particles form larger aggregation structures in the continuous phase and act as “structural agents” in 3D protein network. Therefore, mechanistically, the interface protein layer formed by YPs particles sonicated 7 min contributed more to HIPPEs stability. Whereas the “structural agents” contributed more to HIPPEs stability when the sonication time exceeded 7 min. The present results shed important new light on the application of commercial YPs in the functional food fields, acting as an available and effective alternative protein.

Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers

The study aimed to fabricate healthier beef burgers using high internal phase Pickering emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy protein isolates was produced with flaxseed-derived diglycerides (DAGs). Beef burgers were prepared by substituting beef backfat with HIPPE at varying levels (0%, 25%, 50%, 75%, and 100%). Reformulated burgers showed a significant decrease in WHC (from 89.75 to 77.38%), pH (from 5.73 to 5.58), L* values (from 53.5 to 44.5), and b* values (22.9 to 21.8), while a significant increase in a* values (from 24.4 to 6.7), cooking loss (from 20.25 to 30.62), and cooking shrinkage (from 11.27 to 13.05). Texture attributes, including hardness, chewiness, and gumminess, decreased up to 50% fat substitution and increased with increasing levels of fat substitution. Moreover, the rheological properties (G′ and G′′) and T2 relaxation time were increased with increasing fat replacement. The reformulation with HIPPE resulted in a decrease in SFA (from 3896 to 1712 mg/100 g), ω-6/ω-3 ratio (from 5.29 to 0.47), atherogenic index (from 0.57 to 0.13), and thrombogenic index (from 1.46 to 0.15) and increase in PUFA/SFA ratio (from 0.20 to 2.79). Notably, burgers with 50% fat substitution were more preferred regarding tenderness, while those with 100% fat substitution obtained higher scores for color and flavor than all other treatments. In conclusion, 50% fat replacement using flaxseed-derived diglyceride-based HIPPE improved beef burgers' textural profile and fatty acid composition without compromising the sensory characteristics.

Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate

The 3D printing of foods has grown in interest recently due to its ability to create customized or personalized food products. This study focused on the creation of stable high internal phase Pickering emulsions (HIPPEs) for application as edible inks in 3D food printing. These concentrated oil-in-water emulsions were innovatively prepared using modified pea protein isolate (PPI) and sodium alginate (SA) complexes as stabilizers. Pea protein isolate was used in its commercial form (C-PPI) or in a high-pressure homogenized and ultrasonically modified form (HU-PPI). Four types of stabilizers were used to formulate the HIPPEs: C-PPI, HU-PPI, C-PPI-SA, and HU-PPI-SA. The particle size, microstructure, rheology, stability, and 3D printability of the resulting emulsions were characterized. HIPPEs formed using HU-PPI-SA complexes had the smallest particle diameters (<50 μm), as well as a more compact microstructure than those formed using the C-PPI-SA. Rheologically, the HU-PPI-SA stabilized HIPPEs had a higher storage modulus (500 Pa) and apparent shear viscosity (1000 mPa·s), which enhanced their 3D printability. Shapes printed with these emulsions maintained their structural integrity for up to 24 h, indicating the potential of HU-PPI-SA stabilized HIPPEs as edible inks for 3D food printing applications because of their enhanced stability, printability and rheological properties. This study provides new information that could facilitate the development of edible inks that combine good printability and nutritional value to achieve customized nutrition and efficient industrial food production.

Oil-water interfacial behavior of soy protein nanoparticles in high internal phase Pickering emulsion

We investigated the interfacial properties of soy protein isolate (SPI) heat aggregation nanoparticles (SPN) at the oil-water (O/W) interface, as well as the preparation and rheological properties of high internal phase Pickering emulsions (HIPPEs). Increasing the concentration of SPN led to a reduction in the dynamic interfacial tension (γ) and facilitated the diffusion and permeation processes. The interface became adsorbed by a multilayer protein film, reaching almost saturation, which hindered further rearrangement processes between SPNs. SPN formed a viscoelastic film at the O/W interface, with the interfacial viscoelastic modulus (E) proportional to the SPN concentration, resulting in thicker and stronger interface films. For SPN films with concentrations of 0.2–1.5 wt%, strain hardening was observed during compression and strain softening during extension under relatively large amplitudes (>20%). Conversely, films with concentrations of 2.0–3.0 wt% exhibited a linearly elastic response. Optical microscopy of SPN-stabilized HIPPEs and droplet surface cryo-scanning electron microscopy (cryo-SEM) indicated that increasing SPN concentration improved interface properties. Furthermore, rheological results on HIPPEs revealed that higher SPN concentrations enhanced viscoelasticity and emulsion recovery. These findings deepen our understanding of soy protein particle adsorption at the O/W interface and the rheological implications for HIPPEs applications.

Unique Crystallization Characteristics of Pickering High Internal Phase Emulsion Templated Porous Constructs.

To study the crystallization behavior of polymeric chains under the influence of porosity, the thermal properties of various nonporous and porous poly(ε-caprolactone) (PCL) based constructs were investigated. Porous cross-linked PCL nanocomposite constructs were fabricated utilizing in situ polymerization of CL-based surfactant-free Pickering high internal phase emulsions (HIPEs), stabilized using modified fumed silica nanoparticles (mSiNP) at a minimal concentration of 0.6 wt %. The corresponding nanocomposite constructs exhibited polyhedral pore morphology with significant pore roughness due to the presence of mSiNP. DSC thermograms of nonporous constructs illustrated diminished crystallization temperature and kinetics upon cross-linking and inclusion of mSiNP which confirmed suppressed mobility of polymer chains. Further introduction of porosity led to substantial supercooling, resulting in crystallization temperatures as low as -24 °C. Changes in the crystal structure of various nonporous and porous constructs were also studied using XRD. The crystallization behavior of porous constructs was finally evaluated using Jeziorny, Ozawa, and Mo theories under nonisothermal conditions. Significant deviation from the theoretical model, as observed in the case of porous constructs, implied a complex crystallization mechanism that eventually was not only controlled by the chain immobility due to cross-linking but also heterogeneity present in the wall thickness of the constructs. The unique melting-crystallization phenomenon observed in such constructs may further be expanded to other systems of high heat capacity for utilization as energy storage materials.

Fabrication and characterization of fat crystal-stabilized W/O high internal phase Pickering emulsions (HIPPEs) as a low-fat alternative margarine

High internal phase Pickering emulsions (HIPPEs) stabilized by food grade particles are increasingly being utilized as a viable alternative to saturated and trans fats. Fat crystals are of special interest as the pivotal Pickering particles, while their stabilization mechanisms for HIPPEs are uncharted territory. Herein, beeswax (BW) or palm stearin (PS) were used in a simple one-step process to create W/O HIPPEs containing up to 74.05% (v/v) water, as a low-fat substitute to margarine. The effects of concentration (5 wt% and 8 wt%) and glycerol monooleate (GMO) on the microstructure, thermal, interfacial and rheological properties of these HIPPEs were investigated to decipher the different stabilization mechanisms. All GMO-free samples were stable only when fat crystals concentration was 8 wt%, with BW forming dense coating around the droplets while PS forming a thin shell. After the addition of GMO, all BW-based emulsions were stabilized by the combined effect of Pickering (elastic interfacial layer) and network stabilization, while PS-based HIPPEs were stabilized only at 8 wt% and remained in the form of crystal shells. 8BW-G had a G′ close to 105 Pa, which is similar to that of commercial margarine, and remained stable for at least 1 year in a semi-solid state.

Development of porous materials via protein/polysaccharides/polyphenols nanoparticles stabilized Pickering high internal phase emulsions for adsorption of Pb2+ and Cu2+ ions

The porous materials (PM) were prepared by the Pickering high internal phase emulsion (PHIPE) template. Firstly, the nanoparticles named as ZHMNPs or MZHMNPs were fabricated based on zein, Hohenbuehelia serotina polysaccharides and Malus baccata (Linn.) Borkh polyphenols without or with Maillard reaction, the average particle sizes and zeta potentials of which were distributed in a range of 718.1–979.4 nm and −21.6–25.2 mV. ZHMNPs possessed the relatively uniform spherical morphology, while MZHMNPs were irregular in shape. With ZHMNPs or MZHMNPs serving as the stabilizers, the PHIPEs were prepared, and exhibited the good viscoelasticity and excellent storage and freeze–thaw stabilities. Based on above PHIPEs template, the constructed PM possessed the large specific surface area and uniform pore structure. Through the investigations of adsorption performances, PM showed the outstanding adsorption capacities on Pb2+ and Cu2+ ions regardless of dissolving in deionized water or simulated gastrointestinal digestive fluid. Furthermore, the results also showed that the pH, temperature and adsorbent dosage had certain impacts on the adsorption performances of PM on Pb2+ and Cu2+ ions.

High internal phase pickering emulsion with DHA-algal oil stabilized by salmon protein-procyanidin complex and its application in sausages as fat replacer

The protective effect of the high internal phase Pickering emulsions (HIPPEs) stabilized by salmon protein-procyanidins complex (SPC) on the algal oil and its application in sausages as a fat substitute were demonstrated in this study. The SPC was formed by the electrostatic interactions and hydrogen bonding to stabilize HIPPEs. The reduction of interfacial tension and the increase of three-phase contact angle from 58.3° to 78.7° further demonstrated the improved emulsification of SPC. With the SPC concentration changing from 0.5 % to 2.5 %, the emulsion stabilized by SPC droplets gradually become uniform and compact. The HIPPEs stabilized by SPC displayed good rheological properties and good thermal stability, and there was no demulsification with the increase of temperature. The emulsions stabilized by SPC also exhibited good storage stability, and the antioxidant activity of procyanidin in SPC resulted in the retention rate of DHA remaining as high as 70 % after 15 days of storage and the oxidation rate of internal phase was greatly slowed down. The sausages with complete fat replacement by HIPPEs had good textural properties and the cooking loss was reduced by 67 %. HIPPEs might become a solid fat substitutes served as a low-fat food used in the development of meat industry.

Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications

While both protein-polysaccharide complexes and continuous phase gelation showed great potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not known which strategies are more effective and adaptive. In this work, HIPPEs gel was prepared by Ca2+-induced continuous phase gelation of ovalbumin (OVA)-low methoxyl pectin (LMP) electrostatic complexes particles (OLECP)-stabilized HIPPEs. The microstructure, rheological properties, stability, and application of HIPPEs and HIPPEs gel were systematically investigated and compared at different LMP concentrations. The results showed that, compared to HIPPEs, continuous phase gelation effectively improved the viscoelasticity, water binding capacity, and hardness of HIPPEs gel due to its robust and developed interface architecture. CLSM and cryo-SEM observations revealed that OLECP interconnected with each other in the continuous phase to form an advanced network architecture in HIPPEs. Whereas, a firm gel network structure and a thick interfacial layer were found in HIPPEs gel. More importantly, with increasing pectin concentration, the cross-linking phenomenon of OLECP mainly at the interface, transformed into the gelation behavior of excess pectin molecules dominating in the continuous phase. LMP contributed to the formation of a finer 3D gel network structure and a firmer interfacial layer, providing a smaller oil droplet size and superior stability for HIPPEs gel. The photochemical stability of curcumin was increased from 16.1 ± 1.5 % to 93.7 ± 2.2 % after encapsulation in HIPPEs gel. In vitro digestion results testified that HIPPEs gel (10:15, w/w) can promote fat hydrolysis (from 32.35 ± 3.06 % to 45.52 ± 2.75 %) and enhance the bioaccessibility of curcumin (from 20.1 ± 1.5 % to 32.8 ± 2.6 %) compared to bulk oil. Besides, compared with HIPPEs, HIPPEs gel showed poor printability because of improper printing adaptability and liquidity. In a nutshell, our work provides valuable information for developing novel HIPPEs gels for various food applications.

The influence of unique interfacial networks based on egg white proteins for the stabilization of high internal phase Pickering emulsions: Physical stability and free fatty acid release kinetics

This study was oriented towards the impacts of unique interfacial networks, formed by glycosylated and non-glycosylated egg white proteins, on the characteristics of high internal phase Pickering emulsions (HIPPEs). Glycosylated egg white protein particles (EWPG) manifested a more compact protein tertiary structure and amplified surface hydrophobicity, forming durable coral-like networks at the oil-water interface. The non-glycosylated egg white protein particles (EWP) could form spherical cluster interfacial networks. Raman spectroscopy analysis illuminated that EWPG could exhibit better interactions with aliphatic amino acids via hydrogen bonds and hydrophobic interactions. The release of free fatty acid (FFA) from both HIPPEs followed the first-order kinetic model with a combination of diffusion. EWPG-stabilized HIPPEs demonstrated superior physical stability and cellular antioxidant activity. This research shed light on the promising prospects of HIPPEs as promising amphiphilic delivery systems with capabilities to co-deliver hydrophilic and hydrophobic nutraceuticals and amplify their intracellular biological potency.

Oxidation with potassium ferrate for the one-pot preparation of carboxylated cellulose II nanocrystals

Cellulose II nanocrystals (CNC II) possess a higher thermal stability and improved emulsifying capability than cellulose I nanocrystals (CNC I) owing to the higher density of their hydrogen bonds and more larger surface areas. Therefore, CNC II exhibit substantial advantages for value-added nanocomposite materials. Current CNC II preparation methods are mainly based on a two-pot reaction involving acid hydrolysis and crystal transformation. In this study, considering the oxidative nature of potassium ferrate (K2FeO4) in an alkaline environment containing a small amount of sodium hypochlorite (NaClO), a one-step and efficient approach was developed for the preparation of carboxyl-bearing CNC II from cotton pulp, affording a maximum CNC II yield of 45.14 %. Atomic force microscopy analysis revealed that the prepared CNCs exhibited a “rod-like” shape with a width of ~7 nm and a length of ~269 nm. The resulting CNC II also exhibited excellent thermal stability (Tonset = 311.4 °C). Furthermore, high-internal-phase Pickering emulsions (HIPPEs) stabilized by CNC II were prepared to stabilize liquid paraffin in the absence of surfactant. The results revealed that CNC II could be used as an effective emulsifier to fabricate the stable and gel-like HIPPEs, and are promising for the preparation of high value-added nanocomposite materials.

Sodium Caseinate–Tannic acid Antioxidant Complex act as a High Internal Phase Pickering Emulsions Stabilizer

Background: Emulsion-based formulations have gained attention in food and pharmaceutical products due to their unique properties. However, their use in food product formulation faces problems because of phase separation and fat oxidation, which seriously reduces the quality of the product. Therefore, finding ways to increase the physical and oxidative stability of emulsions is valuable. This work aimed to assess of physicochemical properties of sodium caseinate (SC)-tannic acid (TA) complex treated with heating and ultrasonication as well as their efficiency in physical and oxidative stability of high internal phase Pickering emulsion (HIPPEs) as antioxidant colloidal particles. Methods: SC 1% (w/v) was mixed with a different concentration of TA (0.1, 0.3, 0.5, 0.7, 1% w/v) and the pH of solutions was adjusted to 9. The unheated, heat-treated, and ultrasonicated SC-TA complexes were analyzed to elucidate possible interaction using FTIR, fluorescence spectroscopy, and DSC. Finally, HIPPEs were prepared by mixing the prepared samples and soybean oil at a volume ratio of 25:75 v/v respectively. The microstructure of the most stable HIPPEs was assessed using SEM. Results: Based on the FTIR results the covalent bond in heat-treated SC-TA was formed via the Maillard reaction. In addition, the reduction of free amino groups confirms Schiff base formation. All treated SC-TA samples showed a superior ability to stabilize emulsion in comparison with native SC when used as an aqueous phase of HIPPEs. The long-term physical was observed in heat-treated SC-TA HIPPEs for over two months. In PEs stabilized by SC-TA complex nanoparticles, primary and secondary oxidation product levels were significantly lower than in SC alone. Conclusion: The fabricating antioxidant emulsions using heat-treated SC-TA are a good guarantee for the physical and oxidative stability of food formulations due to TA's intrinsic antioxidant properties and the protective role of SC-TA colloidal particles against coalescence.

Preparation of high internal phase pickering emulsions using micron-sized esterified maize starch as the sole effective stabilizer

Preparation of high internal phase Pickering emulsions (HIPPEs) from starch nanocrystals (SNCs) is currently a key area of research. However, the high cost of producing SNCs restricts their usage in the food industry. This study investigated the effectiveness of micron-sized esterified maize starch (M-NMS) as the sole stabilizer for the preparation of HIPPEs. It was found that stable, gel-like HIPPEs with an oil phase volume of 75–90% could be created by using M-NMS granules at a concentration of ≥3.0 wt%. At a pH of 5.0–9.0, the absolute value of zeta potential for all emulsions exceeded 61 mV, indicating high interfacial stability. The addition of NaCl at a concentration of 40–160 mmol/l had no significant effect on the emulsion's viscosity, viscoelasticity, or stability. The gel structure formed by the swollen M-NMS molecular chain predominantly determined the emulsion's performance, as shown by atomic force microscopy.

Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios

The potential of sodium alginate (SA) at different mass ratios to improve the emulsifying ability of soy protein isolate (SPI) in high internal phase Pickering emulsions (HIPPEs) was evaluated in this work. SPI-SA particles were used as a natural particle stabilizer of HIPPEs with 80 % oil phase. The properties of particles with varying SPI to SA ratios (10:0, 10:1, 10:3, 10:5, 10:10, and 10:15 w/w) were evaluated. HIPPEs with a 10:10 SPI to SA ratio exhibited the smallest droplet sizes. Both the storage modulus and loss modulus of the HIPPEs increased with increasing SA addition ratios, implying that HIPPEs with higher SA addition have stronger gel characteristics. In addition, super-resolution microscopy and cryogenic scanning electron microscopy indicated that SA addition strengthened the compactness of the interface film and increased the distribution uniformity of HIPPEs. In conclusion, the combination of SPI and SA is beneficial for improving the performance of HIPPEs.

Differences in the structural properties of three OSA starches and their effects on the performance of high internal phase Pickering emulsions

The emulsifying properties of emulsions are significantly influenced by the structural properties of octenyl succinic anhydride (OSA) starch. The purpose of this work was to elucidate the effect of the structure of OSA starch on its performance as an emulsifier to stabilize Pickering high-internal-phase emulsions (HIPEs). The degrees of substitution (DS) of the three OSA starches were 0.0137, 0.0177 and 0.0236, and their degrees of branching (DB) were 13.96 %, 14.20 % and 14.32 % measured by 1H NMR, which were sequentially labeled as OSA1, OSA2, and OSA3. The OSA3 starch with higher DS and DB had a lower critical micelle concentration (CMC) (0.11 mg/mL). Its emulsification activity (EAI) and emulsion stability (ES) were 61.8 m2/g and 72.5 min, respectively, which were higher than OSA1 and OSA2 starches. The contact angle of the three OSA starches increased from 45.35° to 80.03° with increasing DS and DB. Therefore, it is hypothesized that OSA3 starches have better emulsification properties. The results of physical stability of HIPEs confirmed the above results. These results indicated that DS and DB have a synergistic effect on emulsion properties, and OSA starch with higher DS and DB values were more conducive to the construction of stable HIPEs systems.

Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly

The work aimed to develop the multi-protein mixture of egg yolk as natural particles to stabilize high internal phase Pickering emulsions (HIPPEs) to improve the bioaccessibility of β-carotene in the elderly. The results showed that the depletion attraction drove the adsorption of egg yolk protein particles at the oil–water interface and the formation of osmotic droplet clusters due to the attachment of particle-coated droplets in the dispersed phase, leading to kinetic blocking and stable gelation of HIPPEs. Rheological measurements showed that HIPPEs had shear thinning, low shear stress, viscoelastic properties, and structural recovery properties, which facilitated easy consumption for the elderly. The stability of HIPPEs was verified by ionic and centrifugal stability tests, demonstrating their potential for application to complex gastric environments. HIPPEs have been applied to the International Dysphagia Dietary Standardization Initiative (IDDSI) test and simulated in vitro digestion in older adults, demonstrating their safe swallowability and high β-carotene bioaccessibility. Our findings suggest solutions for food practitioners facing the aging problem and provide new insights for preparing age-friendly foods.

Stability of high internal-phase emulsions prepared from phycocyanin and small-molecule sugars.

The use of high internal-phase Pickering emulsions in the food industry is widespread due to their excellent stability and special rheological properties. Proteins are often used as food-grade Pickering stabilizers due to their safety and nutritious properties. Nowadays, the development and efficient utilization of novel proteins as Pickering stabilizers has become a new challenge. Phycocyanin complexes with small-molecule sugars (SMS), formed as a result of non-thermal interactions, can serve as stabilizers for high internal-phase Pickering emulsions. The addition of SMS-enabled gel-like emulsions significantly reduced the amount of emulsifier used. When the SMS was sorbitol, the emulsion had excellent elastic properties and self-supporting ability and was stable during long-term storage, when subjected to centrifugation, and under different temperature conditions. The fluorescent property of phycocyanin was utilized to investigate the formation mechanism of the emulsion. Small-molecule sugars were able to form 'sugar-shell' structures on the surface of proteins to enhance the structural stability of proteins. Phycocyanin-SMS-stabilized emulsions provided superior protection for photosensitive and volatile substances. The retention rates of trans-resveratrol and n-hexane increased by 384.75% and 30.55%, respectively. These findings will encourage the development of proteins that stabilize Pickering emulsions. They will also provide new ideas for protecting photosensitive and volatile substances. © 2023 Society of Chemical Industry.