Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2025-02-10 DOI:10.1007/s11483-025-09937-y

Yograj Bist, Vijay Singh Sharanagat, D. C. Saxena

{"title":"Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties","authors":"Yograj Bist, Vijay Singh Sharanagat, D. C. Saxena","doi":"10.1007/s11483-025-09937-y","DOIUrl":null,"url":null,"abstract":"<div>In the present study, water-in-oil-in-water (W1/O/W2) emulsions were prepared from modified guinea starch nanoparticles, and the impact of Pickering stabilization was assessed. Three types of emulsion formulations were developed: conventional surfactant-stabilized, partially Pickering-stabilized, and solely Pickering particles-stabilized emulsions. These emulsions were characterized for their storage stability, droplet size distribution, zeta potential, microstructure, rheological properties, and thermal stability under low- and high-temperature loop cycles. The results showed that the surfactant-stabilized and partially Pickering-stabilized emulsions had excellent physical stability during storage of four weeks with full emulsified phase coverage. In contrast, solely Pickering particles-stabilized emulsions were stable for up to two weeks. The droplet size of all samples ranges from 152.30 nm to 627.30 nm, and no significant change were observed in zeta potential over 28 days. Optical microscopy revealed that the double emulsions formed three types of internal droplets, A type (single large internal droplet), B and C type (few and several small internal droplets) respectively. Confocal microscopy confirmed the formation of W1/O/W2 emulsions, with all the droplets appearing spherical. The inner water droplets in the surfactant-only stabilized emulsions were smaller and more evenly distributed compared to other emulsion systems. Power law indicated that solely particle-stabilized (S5) had highest flow behavior index (n) and lowest consistency index (k) values indicates that deformation of the droplets is more prominent. The storage modulus (G′) and loss modulus (G″) of all samples demonstrated frequency-dependent behavior, with G′ consistently higher than G″, indicating elastic-dominant behavior. The thermal stability test shows the structural changes was minimum in surfactant and partially Pickering stabilized emulsions in low and high temperature loop cycles. These findings suggest that Pickering stabilization of a double emulsion has the potential to be an effective carrier of nutrients or bioactive compounds in the food and pharmaceutical industries.</div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-025-09937-y","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

In the present study, water-in-oil-in-water (W₁/O/W₂) emulsions were prepared from modified guinea starch nanoparticles, and the impact of Pickering stabilization was assessed. Three types of emulsion formulations were developed: conventional surfactant-stabilized, partially Pickering-stabilized, and solely Pickering particles-stabilized emulsions. These emulsions were characterized for their storage stability, droplet size distribution, zeta potential, microstructure, rheological properties, and thermal stability under low- and high-temperature loop cycles. The results showed that the surfactant-stabilized and partially Pickering-stabilized emulsions had excellent physical stability during storage of four weeks with full emulsified phase coverage. In contrast, solely Pickering particles-stabilized emulsions were stable for up to two weeks. The droplet size of all samples ranges from 152.30 nm to 627.30 nm, and no significant change were observed in zeta potential over 28 days. Optical microscopy revealed that the double emulsions formed three types of internal droplets, A type (single large internal droplet), B and C type (few and several small internal droplets) respectively. Confocal microscopy confirmed the formation of W₁/O/W₂ emulsions, with all the droplets appearing spherical. The inner water droplets in the surfactant-only stabilized emulsions were smaller and more evenly distributed compared to other emulsion systems. Power law indicated that solely particle-stabilized (S5) had highest flow behavior index (n) and lowest consistency index (k) values indicates that deformation of the droplets is more prominent. The storage modulus (G′) and loss modulus (G″) of all samples demonstrated frequency-dependent behavior, with G′ consistently higher than G″, indicating elastic-dominant behavior. The thermal stability test shows the structural changes was minimum in surfactant and partially Pickering stabilized emulsions in low and high temperature loop cycles. These findings suggest that Pickering stabilization of a double emulsion has the potential to be an effective carrier of nutrients or bioactive compounds in the food and pharmaceutical industries.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

求助全文

约1分钟内获得全文去求助

来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.