Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F22%3A43904451" target="_blank" >RIV/60076658:12520/22:43904451 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.1016/j.lwt.2022.113298" target="_blank" >https://doi.org/10.1016/j.lwt.2022.113298</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2022.113298" target="_blank" >10.1016/j.lwt.2022.113298</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations

Popis výsledku v původním jazyce

In this paper, xanthan gum/lysozyme nanoparticles (XG/Ly NPs) were used to prepare Pickering emulsion, and the effect of particle concentration was investigated from the aspects of stability, rheology, and microstructure. Creaming index (CI) decreased along with the increase of XG/Ly NPs concentration and oil content until the particle concentration exceed 2%. At this time, the stratification disappeared, and the emulsion was more stable. Confocal laser scanning microscope showed that XG/Ly NPs form a three-dimensional network in the aqueous phase serving as a physical barrier, which can enhance the viscosity and shear resistance of the emulsion and have the maximum contribution to the emulsions&apos; solid-like elastic properties. Increasing the particle concentration was favorable to enhancing the solid-like property and reducing the droplet size, and the stability of the emulsion was improved. Rheological analysis showed that Pickering emulsions exhibited shear-thinning behavior and good structural stability within a large strain range in a particle concentration dependent manner. The exponent n decreased from 0.70 to 0.39 as the particle concentration and oil content increased. The endeavor confirmed that microstructure and rheological performance of Pickering emulsions could be regulated by particle concentration, which might provide feasible strategy for development functional emulsion systems with controllable structures.

Název v anglickém jazyce

Stabilization and microstructural network of pickering emulsion using different xanthan gum/lysozyme nanoparticle concentrations

Popis výsledku anglicky

In this paper, xanthan gum/lysozyme nanoparticles (XG/Ly NPs) were used to prepare Pickering emulsion, and the effect of particle concentration was investigated from the aspects of stability, rheology, and microstructure. Creaming index (CI) decreased along with the increase of XG/Ly NPs concentration and oil content until the particle concentration exceed 2%. At this time, the stratification disappeared, and the emulsion was more stable. Confocal laser scanning microscope showed that XG/Ly NPs form a three-dimensional network in the aqueous phase serving as a physical barrier, which can enhance the viscosity and shear resistance of the emulsion and have the maximum contribution to the emulsions&apos; solid-like elastic properties. Increasing the particle concentration was favorable to enhancing the solid-like property and reducing the droplet size, and the stability of the emulsion was improved. Rheological analysis showed that Pickering emulsions exhibited shear-thinning behavior and good structural stability within a large strain range in a particle concentration dependent manner. The exponent n decreased from 0.70 to 0.39 as the particle concentration and oil content increased. The endeavor confirmed that microstructure and rheological performance of Pickering emulsions could be regulated by particle concentration, which might provide feasible strategy for development functional emulsion systems with controllable structures.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

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

160

Číslo periodika v rámci svazku

neuvedeno

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

nestrankovano

Kód UT WoS článku

000779413900007

EID výsledku v databázi Scopus

2-s2.0-85125496911