2 research outputs found
Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion
This
work attempted to engineer emulsions’ interface using
the special affinity between proline-rich gliadin and proanthocyanidins
(PA), to develop surfactant-free antioxidant Pickering emulsions with
digestive-resistant properties. This binding interaction between gliadin
and PA benefited the interfacial adsorption of the particles to corn
oil droplets. Pickering droplets as building units assembled into
an interconnected three-dimensional network structure, giving the
emulsions viscoelasticity and ultrastability. Oxidative markers in
Pickering emulsions were periodically monitored under thermally accelerated
storage. Lipid digestion and oxidation fates were characterized using
in vitro gastrointestinal (GI) models. The interfacial membrane constructed
by antioxidant particles served as a valid barrier against lipid oxidation
and digestion, in a PA dose-dependent manner. Briefly, lipid oxidation
under storage and simulated GI tract was retarded. Free fatty acid
(FFA) fraction released decreased by 55% from 87.9% (bulk oil) to
39.5% (Pickering emulsion), implying engineering interfacial architecture
potentially benefited to fight obesity. This study opens a facile
strategy to tune lipid oxidation and digestion profiles through the
cooperation of the Pickering principle and the interfacial delivery
of antioxidants
Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate
This paper describes the successful
preparation of a protein-based
Pickering emulsion, with superior stability against both coalesence
and creaming, through a novel strategy of facilitating the formation
of protein particles and small molecular weight surfactant complexes;
these complexes are able to overcome multiple challenges including
limited solubility, poor diffusive mobility, and low interfacial loading.
Soluble complexes of water-insoluble corn protein, zein colloidal
particles, and surfactant sodium stearate (SS) were fabricated by
simple ultrasonication. Gel trapping technology combined with SEM
was applied to characterize the adsorbed particles monolayer at the
oil–water interface; results revealed an enhanced adsorption
and targeted accumulation of zein particles at the interface with
the increase of SS concentration. Partial unfolding of zein particles
modified by SS above its critical complexation concentration triggered
the aggregation and close packing of particles at the oil–water
interface and endowed a steric barrier against the coalescence of
oil droplets. Moreover, protein-based oil gels without oil leakage
were obtained by one-step freeze-drying of the zein-stabilized Pickering
emulsions, which could be developed to a viable strategy for structuring
liquid oils into semisolid fats without the use of saturated or <i>trans</i> fats