Exploiting the robust network structure of zein/low-acyl gellan gum nanocomplexes to create Pickering emulsion gels with favorable properties

•Zein/gellan gum composites (ZGPs) were constructed as Pickering emulsion stabilizers.•The stability emulsion was improved through the robust network structure of ZGPs.•ZGPs could stabilize Pickering emulsions at extreme acid-base environment (pH3 and pH9).•O/W interface was visualized by combined u...

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Bibliographic Details
Published in:Food chemistry 2021-07, Vol.349, p.129112, Article 129112
Main Authors: Jiang, Yang, Zhang, Chen, Yuan, Jinghe, Wu, Yayun, Li, Feng, I. N. Waterhouse, Geoffrey, Li, Dapeng, Huang, Qingrong
Format: Article
Language:English
Subjects:
Composite nanoparticles
Emulsions
Gellan gum
Gels
High internal-phase Pickering emulsion
Nanostructures - chemistry
Particle Size
Polysaccharides, Bacterial - chemistry
Rheology
Wettability
Zein - chemistry
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Summary:•Zein/gellan gum composites (ZGPs) were constructed as Pickering emulsion stabilizers.•The stability emulsion was improved through the robust network structure of ZGPs.•ZGPs could stabilize Pickering emulsions at extreme acid-base environment (pH3 and pH9).•O/W interface was visualized by combined utilization of CLSM, STED and cryo-SEM. Zein/low-acyl gellan gum (GG) composite particles (ZGPs) were fabricated to stabilize Pickering emulsions (termed “ZGPEs”). The wettability of ZGPs was manipulated simply by adjusting the concentration of GG. The effects of GG concentration, oil fraction and pH on ZGPEs were systematically evaluated by confocal laser scanning microscopy (CLSM), cryo-scanning electron microscopy (cryo-SEM), dynamic light scattering technique, stimulated emission depletion (STED) nanoscopy and rheology. The results showed that ZGPEs exhibited robust colloidal properties and distinct advantage over other previously reported zein-polysaccharide-based Pickering emulsions. CLSM, STED and cryo-SEM analyses revealed that the network structures formed by GG and ZGPs at the continuous phase and oil–water interface were the main contributors to the emulsion’s characteristics. This study provides insights into the fabrication of food-grade Pickering emulsions with distinct characteristics that impart favorable properties to various foods and bioactive delivery systems.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2021.129112