皮克林乳液
壳聚糖
乳状液
制作
接触角
化学工程
粒子(生态学)
纳米颗粒
相(物质)
材料科学
粒径
化学
纳米技术
有机化学
复合材料
工程类
病理
替代医学
地质学
海洋学
医学
作者
Jiafeng Chen,Zhao-Jiao Luo,Jinmei Wang,Qijun Ruan,Jian Guo,Xiao‐Quan Yang
标识
DOI:10.1016/j.foodhyd.2023.108465
摘要
Double emulsion is the most common multiple emulsion with compartmentalized internal structure. It can be used for delivery of both hydrophilic and hydrophobic bioactives and fat reduction in foods. However, conventional approach for stable double emulsion preparation often requires high dosage of synthetic surfactants (e.g., polyglycerol polyricinoleate, PGPR) and complicated two-step emulsification process. Herein, we report a facile approach to create stable double emulsion using particular emulsifier of edible chitosan/soy β-conglycinin (7S) complex nanoparticles via one-step emulsification. By modulating chitosan/7S complex ratio of particles and algal oil content in oil phase, water-in-oil-in-water (W/O/W) Pickering double emulsion was generated in most cases. The dominant mechanism for one-step generation of Pickering double emulsion can be attributed to the polyunsaturated fatty acids (PUFA) in algal oil. The binding of PUFA on particle surface contributes to hydrophobization of the chitosan/7S complex nanoparticles, leading to stabilization of W/O interface. Moreover, stability of the resultant Pickering double emulsions is correlated to particle contact angle. When using nanoparticles with chitosan/7S complex ratio of 1:2 and oil phase containing 40 wt% algal oil, particle contact angle at O/W interface is near 90°, which is the optimum condition to produce highly stable Pickering double emulsion. This facile approach for the fabrication of stable double emulsion is promising for a wide range of applications, particularly in food field.
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