Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Iowa State University, Ames Laboratory, Ames, IA 50011, USA.
Food Chem. 2020 Mar 30;309:125642. doi: 10.1016/j.foodchem.2019.125642. Epub 2019 Oct 21.
As the differences of traditional and Pickering emulsions might have resulted from stabilizer structures, this study analyzes the effects of gelatin molecular structures (uncrosslinked molecules vs. crosslinked molecules) on the preparation, long-term storage, and dilution of fish oil-loaded traditional and Pickering emulsions. Both traditional and Pickering emulsions have three types of droplets with different sizes, and all the droplet sizes were exponentially decreased with the increase of stabilizer concentration. Pickering emulsions have slightly lower droplet sizes compared with traditional emulsions. Traditional emulsions have three different emulsion forms (liquid, redispersible emulsion gel, and unredispersible emulsion gel), whereas Pickering emulsions only have the liquid form. Emulsion creaming stability was dependent on stabilizer molecular structures and stabilizer concentrations. The two emulsions have similar and good dilution stability. This work demonstrates that gelatin molecular structures affect droplet size, emulsion forms, and creaming stability, but not droplet size types and emulsion dilution stability.
由于传统乳液和 Pickering 乳液的差异可能源于稳定剂结构，本研究分析了明胶分子结构（未交联分子与交联分子）对鱼油负载的传统乳液和 Pickering 乳液的制备、长期储存和稀释的影响。传统乳液和 Pickering 乳液均具有三种不同粒径的液滴，且所有液滴粒径均随稳定剂浓度的增加呈指数级减小。Pickering 乳液的粒径略小于传统乳液。传统乳液具有三种不同的乳液形式（液体、再分散乳液凝胶和不可再分散乳液凝胶），而 Pickering 乳液仅具有液体形式。乳液的 Creaming 稳定性取决于稳定剂分子结构和稳定剂浓度。两种乳液具有相似且良好的稀释稳定性。本工作表明，明胶分子结构影响液滴大小、乳液形式和 Creaming 稳定性，但不影响液滴大小类型和乳液稀释稳定性。
