Dynamic adsorption and stability mechanisms in Pickering emulsions co-stabilized by whey protein microgel particles and sucrose esters

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-09-05 DOI:10.1016/j.foodhyd.2024.110593

Qianyi Ye , Zhibin Chen , Yunqi Li , Wenxu Zheng , Wenbo Wang , Tongfei Shi , Jie Xiao

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Abstract

Interfacial dynamic adsorption behavior of surface-active components plays a crucial role in the stability of emulsions. In this study, a combination of experimental and computational methods was used to elucidate the dynamic adsorption process at the interface of whey protein microgel particles (WPM) and sucrose esters (SE) co-stabilized Pickering emulsions (CPE), thus explaining their stability mechanisms at varying SE concentrations. Experimental results showed that increasing SE concentration reduced droplet size, enhanced WPM interfacial adsorption, inhibited droplet migration, lowered interfacial tension, and significantly improved emulsion stability. Simulation results indicated that the concentration of SE affected the pre-adsorption aggregation patterns of WPM and SE. At low SE concentrations, WPM's wettability was altered, while at high SE concentrations, SE formed aggregates with WPM. The strong adsorption of SE, the sustained anchoring of WPM at the interface (with WPM coverage ranging from 21% to 25%), and the interwoven arrangement of WPM and SE at the interface effectively lowered interfacial tension and enhanced the compactness of the interfacial layer. Higher SE concentrations reduced the mobility of WPM near the interface, thereby decreasing the overall fluidity of the interfacial film and providing a more robust spatial barrier. Additionally, SE concentration affected the equilibrium structure of the oil-water interfacial barrier, where SE competed for adsorption sites and displaced WPM from the interface, thereby increasing the interfacial membrane thickness from 15.0 Å to 19.0 Å. This research deepens our understanding of the intricate interplay between particles and surfactants in stabilizing Pickering emulsions, providing insights into potential strategies for developing more stable and efficient emulsion-based formulations through interfacial engineering.

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乳清蛋白微凝胶颗粒和蔗糖酯共同稳定的皮克林乳液中的动态吸附和稳定机制

表面活性成分的界面动态吸附行为对乳液的稳定性起着至关重要的作用。本研究结合实验和计算方法，阐明了乳清蛋白微凝胶颗粒（WPM）和蔗糖酯（SE）共稳定皮克林乳液（CPE）界面的动态吸附过程，从而解释了它们在不同 SE 浓度下的稳定性机理。实验结果表明，增加 SE 浓度可减小液滴尺寸，增强 WPM 的界面吸附力，抑制液滴迁移，降低界面张力，并显著提高乳液稳定性。模拟结果表明，SE 的浓度会影响 WPM 和 SE 的吸附前聚集模式。SE 浓度低时，WPM 的润湿性发生改变，而 SE 浓度高时，SE 与 WPM 形成聚集。SE 的强吸附性、WPM 在界面上的持续锚定（WPM 的覆盖率在 21% 到 25% 之间）以及 WPM 和 SE 在界面上的交织排列有效地降低了界面张力，增强了界面层的致密性。较高的 SE 浓度降低了 WPM 在界面附近的流动性，从而降低了界面薄膜的整体流动性，并提供了更坚固的空间屏障。此外，SE 浓度还影响了油水界面屏障的平衡结构，SE 会竞争吸附位点，将 WPM 从界面上移走，从而将界面膜厚度从 15.0 Å 增加到 19.0 Å。这项研究加深了我们对颗粒和表面活性剂在稳定皮克林乳液过程中错综复杂的相互作用的理解，为通过界面工程开发更稳定、更高效的乳液配方的潜在策略提供了启示。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.