Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lyso...

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Bibliographic Details
Published in:Foods 2022-11, Vol.11 (23), p.3757
Main Authors: Xiong, Tianzhen, Sun, Haomin, Niu, Ziyi, Xu, Wei, Li, Zhifan, He, Yawen, Luo, Denglin, Xi, Wenjie, Wei, Jingjing, Zhang, Chunlan
Format: Article
Language:English
Subjects:
Carrageenan
Carrageenans
Chemical properties
Colloids
Cosmetics
Emulsions
Fatty acids
Food
Food industry
Food science
Gels
Hardness
kappa carrageenan
Lysozyme
Melt temperature
Microstructure
Nanoparticles
Pickering emulsion gels
Polysaccharides
Production processes
Rheological properties
Rheology
Saccharides
Scanning electron microscopy
Structure
Temperature
Texture
Thermal stability
Viscoelasticity
Xanthan
Xanthan gum
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Summary:In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (T ), which is helpful to improve the thermal stability of emulsion gels. Cryo-scanning electron microscope (Cryo-SEM) images revealed that Pickering emulsion gel has a porous network structure, and the oil droplets were well wrapped in the pores. The hardness increased significantly with the increase of XG/Ly NPs and kC. In particular, the Pickering emulsion gel hardness was up to 2.9 Newton (N) when the concentration of kC and XG/Ly NPs were 2%. The results showed that self-gelling polysaccharides, such as kC, could construct and regulate the structure and characteristics of Pickering emulsion gel. This study provides theoretical support for potential new applications of emulsion gels as functional colloids and delivery systems in the food industry.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11233757