Pickering emulsions stabilized by β-cyclodextrin and cinnamaldehyde essential oil/β-cyclodextrin composite: A comparison study

• Published in: Food chemistry 2022-05, Vol.377, p.131995-131995, Article 131995
• Main Authors: Tian, Yachao, Yuan, Chao, Cui, Bo, Lu, Lu, Zhao, Meng, Liu, Pengfei, Wu, Zhengzong, Li, Jianpeng
• Format: Article
• Language: English
• Subjects: Acrolein - analogs & derivatives; beta-Cyclodextrins; Emulsions; Oils, Volatile; Particle Size; Pickering emulsions; Rheological properties; Scanning electron microscopy; Spectroscopy, Fourier Transform Infrared; β-CD
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.131995

•β-CD crystallized on the surface of emulsion droplets as the content increased.•CEO prevents the β-CD molecules from crystallizing on emulsion droplets surface.•CEO could improve rheological properties and stability of the emulsions. Here, a cinnamaldehyde essential oil (CEO)/β-Cyclodextrin (β-CD) composite with a high embedding rate (91.74 ± 0.82%) was prepared. Its structure was characterized by Fourier transform infrared spectrometer (FT-IR) and X-ray diffractometer (XRD). Pickering emulsions prepared by β-CD and CEO/β-CD at different concentrations (1–5%) were comparatively investigated. The CEO/β-CD emulsions had better storage stability. Rheological results confirmed the emulsions were all gel-like elastic emulsions and had shear thinning phenomenon. Fluorescence microscopy and scanning electron microscopy (SEM) results confirmed that the most of excessive β-CD was adsorbed on the surface of emulsion droplets as crystals, formed thick protective shell in β-CD emulsions, while the most of excessive composites were distributed in the aqueous phase forming a stable network structure in CEO/β-CD emulsions. It caused these two emulsions had different rheological properties, and different changing trends in droplet size.