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

IF 3.2 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

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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.

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改性几内亚淀粉纳米颗粒对油包水乳液的酸洗稳定性：对物理、微观结构、流变学和热性能的影响

在本研究中，以改性的几内亚淀粉纳米颗粒制备了油包水（W1/O/W2）乳液，并评估了皮克林稳定的影响。开发了三种类型的乳液配方：常规表面活性剂稳定型，部分皮克林稳定型和完全皮克林颗粒稳定型乳液。表征了这些乳液在低温和高温循环下的储存稳定性、液滴尺寸分布、zeta电位、微观结构、流变性能和热稳定性。结果表明，表面活性剂稳定乳状液和部分pickering稳定乳状液在4周内具有良好的物理稳定性，乳化相完全覆盖。相比之下，只有皮克林颗粒稳定的乳剂可以稳定长达两周。所有样品的液滴大小在152.30 ~ 627.30 nm之间，28 d内zeta电位无明显变化。光学显微镜观察发现，双乳分别形成了A型（单个大内滴）、B型和C型（少量和多个小内滴）三种类型的内滴。共聚焦显微镜证实形成了W1/O/W2乳状体，所有液滴呈球形。与其他乳液体系相比，表面活性剂稳定乳液的内部水滴更小，分布更均匀。幂律表明，单纯颗粒稳定（S5）的流动行为指数(n)最高，一致性指数(k)最低，表明液滴的变形更为突出。所有样品的存储模量（G′）和损耗模量（G″）都表现出频率依赖行为，G′始终高于G″，表明弹性主导行为。热稳定性试验表明，表面活性剂和部分皮克林稳定乳状液在低温和高温循环中结构变化最小。这些发现表明，皮克林稳定双乳剂有潜力成为食品和制药工业中营养物质或生物活性化合物的有效载体。

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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.