Mechanisms behind the changes in zein colloidal composite nanoparticles under different mass ratios and pH conditions

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2024-11-24 DOI:10.1016/j.lwt.2024.117106
Sara Esteghlal , Masoud Riazi , Abdo-Reza Nekoei , Mehrdad Niakousari , Seyed Mohammad Hashem Hosseini
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引用次数: 0

Abstract

The hydrophobicity of zein (Z) makes it a candidate for encapsulating hydrophobic compounds and stabilizing Pickering emulsions. However, the high aggregation tendency of Z colloidal particles has limited its applications. Using an available and low-cost hydrophilic biopolymer to coat Z colloidal particles is an efficient way to increase their applications. In this work, the aggregation of Z particles was modulated by incorporating Farsi gum (FG), an emerging hydrocolloid with attractive characteristics, into the colloidal particles. Z/water-soluble portion of FG (WFG) particles were fabricated at pH range of 3–7 and 10:1–1:2 mass ratios using an anti-solvent procedure and then characterized. Zeta potential values indicated that in the presence of WFG, the colloidal stability of the particles increased. At higher pH values (pH 7), the Z:WFG (1:1) colloidal particles were smaller than the Z particles. Although WFG incorporation decreased the interfacial adsorption rate of particles due to the higher molecular weight and viscosity of the system, both Z and Z:WFG particles could efficiently reduce interfacial tension. The interfacial layer films developed by Z (pH 4) and Z: WFG (pH 4) particles revealed non-Newtonian and dominant viscouse (G″>G′) characters. This work can help to design Pickering emulsions using alcohol-soluble-based particles.
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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