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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30104 - Pharmacology and pharmacy

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT- Food Science and Technology

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

182

Číslo periodika v rámci svazku

June

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

114847

Kód UT WoS článku

001042672700001

EID výsledku v databázi Scopus

2-s2.0-85159168680