Preparation of 1,2-benzenedialdehyde-crosslinked oligo-gelatin conjugates and poly-gelatin nanoparticles to stabilize traditional and Pickering emulsions, respectively

• Published in: Food chemistry 2025-01, Vol.463 (Pt 3), p.141426, Article 141426
• Main Authors: Gong, Huan, Zheng, Yulu, Kan, Guangyi, Chen, Lijia, Wang, Xichang, Zhong, Jian
• Format: Article
• Language: English
• Subjects: Acetaldehyde - chemistry; Bovine bone gelatin; Chemical modification; Creaming stability; Cross-Linking Reagents - chemistry; Emulsions - chemistry; Gelatin - chemistry; Interfacial behavior; Nanoparticles - chemistry; O-phthalaldehyde; Particle Size
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.141426

This research aimed to develop a desolvation and 1,2-benzenedialdehyde crosslinking method to prepare crosslinked gelatin substances for emulsion stabilization. The oligo-gelatin conjugates and poly-gelatin nanoparticles could be formed at the 1,2-benzenedialdehyde concentration of 50 g/L and ≥ 150 g/L, respectively. The formation mechanism involved intra/inter-molecular amine-benzenedialdehyde-thiol and amine-benzenedialdehyde-amine crosslinking reactions. With increasing 1,2-benzenedialdehyde preparation concentrations (50–450 g/L), the crosslinked gelatin substance sizes increased from 81.5 ± 20.1 nm to 105.5 ± 20.8 nm in the dried state, and increased (from 35 ± 8 nm to 220 ± 36 nm) then decreased to 115 ± 28 nm in the water. Furthermore, the fish oil emulsions stabilized by the crosslinked gelatin substances showed different creaming stability: 250 g/L (43.5 ± 1.5 %) > 350 g/L (41.4 ± 1.0 %) > 450 g/L (37.5 ± 2.2 %) > 150 g/L (11.2 ± 0.4 %) > 50 g/L (0.0 ± 0.0 %). The results suggested this method was useful for preparing oligo-gelatin conjugates and poly-gelatin nanoparticles to stabilize traditional and Pickering emulsions, respectively. •1,2-Benzenedialdehyde (BDA) was applied to prepare crosslinked gelatin substances.•Oligo-gelatin conjugates were formed at the 1,2-BDA concentration of 50 g/L.•Poly-gelatin nanoparticles were formed at the 1,2-BDA concentration of ≥150 g/L.•Expansion rates in water decreased with the increasing 1,2-BDA concentrations.•1,2-BDA concentration of 50 g/L induced no emulsion creaming even at day 28.