College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
Food Chem. 2024 Dec 1;460(Pt 3):140761. doi: 10.1016/j.foodchem.2024.140761. Epub 2024 Aug 5.
This study aims to investigate the effects of interfacial layer composition and structure on the formation, physicochemical properties and stability of Pickering emulsions. Interfacial layers were formed using pea protein isolate (PPI), PPI microgel particles (PPIMP), a mixture of PPIMP and sodium alginate (PPIMP-SA), or PPIMP-SA conjugate. The encapsulation and protective effects on different hydrophobic bioactives were then evaluated within these Pickering emulsions. The results demonstrated that the PPIMP-SA conjugate formed thick and robust interfacial layers around the oil droplet surfaces, which increased the resistance of the emulsion to coalescence, creaming, and environmental stresses, including heating, light exposure, and freezing-thawing cycle. Additionally, the emulsion stabilized by the PPIMP-SA conjugate significantly improved the photothermal stability of hydrophobic bioactives, retaining a higher percentage of their original content compared to those in non-encapsulated forms. Overall, the novel protein microgels and the conjugate developed in this study have great potential for improving the physicochemical stability of emulsified foods.
本研究旨在探讨界面层组成和结构对 Pickering 乳液形成、物理化学性质和稳定性的影响。界面层由豌豆分离蛋白（PPI）、PPI 微凝胶颗粒（PPIMP）、PPIMP 和海藻酸钠混合物（PPIMP-SA）或 PPIMP-SA 缀合物形成。然后，在这些 Pickering 乳液中评估了对不同疏水性生物活性物质的包封和保护作用。结果表明，PPIMP-SA 缀合物在油滴表面形成了厚而坚固的界面层，增加了乳液对聚结、乳析和环境应力（包括加热、光照和冻融循环）的抵抗力。此外，由 PPIMP-SA 缀合物稳定的乳液显著提高了疏水性生物活性物质的光热稳定性，与未封装形式相比，其保留了更高比例的原始含量。总的来说，本研究中开发的新型蛋白质微凝胶和缀合物在改善乳化食品的物理化学稳定性方面具有很大的潜力。
