Heat stability promoted Pickering emulsions stabilized by glidian/sodium caseinate nanoparticles and konjac glucomannan

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11160%2F23%3A10471738" target="_blank" >RIV/00216208:11160/23:10471738 - isvavai.cz</a>
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=Va42lhy-9g" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=Va42lhy-9g</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2023.114847" target="_blank" >10.1016/j.lwt.2023.114847</a>

Result language
angličtina
Original language name
Heat stability promoted Pickering emulsions stabilized by glidian/sodium caseinate nanoparticles and konjac glucomannan
Original language description
Pickering emulsions have attracted much attention in the food industry due to their green and non-polluting properties. Effect of konjac glucomannan (KGM) on the heat stability of Pickering emulsions were analyzed by optical microscopy, confocal laser scanning microscope (CLSM), volume mean diameter (d4,3), creaming index (CI) and rheological tests. The results showed that the emulsions without KGM were unstable and delaminated after heat treatment. The d4,3 value of the Pickering emulsion prepared without KGM and 40% oil phase fraction (v/v) was 11.33 +- 0.86 mu m at room temperature, while it increased to 35.97 +- 2.00 mu m after heat treatment at 100 degrees C. The Pickering emulsions with KGM concentration of 0.6% and camellia oil content of 60% exhibited desirable particle size and viscoelasticity even after treatment at 100 degrees C. Therefore, it can be inferred from the results that the increase of KGM concentration and camellia oil content can improve the thermal stability of Pickering emulsion. This study broadens the idea of the processing treatment of Pickering emulsions in food applications and provides a feasible method and theoretical basis for their application in food, pharmaceutical and cosmetic fields.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30104 - Pharmacology and pharmacy

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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