Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin

• Published in: Food chemistry 2021-09, Vol.357, p.129732-129732, Article 129732
• Main Authors: Huang, Meigui, Wang, Yu, Ahmad, Mehraj, Ying, Ruifeng, Wang, Yaosong, Tan, Chen
• Format: Article
• Language: English
• Subjects: Bioaccessibility; High internal phase emulsions; Pecan protein; Quercetin; Stability; Xanthan gum
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129732

[Display omitted] •PP/XG complex was used to stabilize Pickering HIPEs.•XG increased the viscosity and shear modulus of Pickering HIPEs.•Stability of quercetin was enhanced significantly by Pickering HIPEs.•Pickering HIPEs led to a high bioaccessibility of quercetin. The stabilizing effect of pecan protein (PP)/xanthan gum (XG) complex on the Pickering high internal phase emulsion (HIPE) has been examined in this study. Shear viscosity of HIPEs increased with respect to XG concentration due to the formation of hydrogen bonds between PP and XG. Confocal laser scanning microscopy (CLSM) imaging showed fairly even distribution and polygonal shapes of oil droplets (30–70 μm). When used to encapsulate quercetin, this Pickering HIPE exhibited high retention rate and improved gel strength. Furthermore, the interface film of PP/XG on oil–water interface contributed to the high retention of quercetin in Pickering HIPEs when exposure to heat, iron ions, and hydrogen peroxide in aqueous phase. The bioaccessibility of quercetin after in vitro simulated digestion were also improved by HIPE encapsulation than that in oil. To conclude, PP/XG complex stabilized HIPEs may be suitable delivery systems for improving colloidal stability and bioaccessibility of hydrophobic bioactives.