Qize Zhou , Wenbo Wang , Zhuo Jiang , Yong Cao , Jie Xiao
{"title":"增强皮克林乳状液的稳定性:玉米蛋白- mct复合纳米颗粒的界面动力学研究","authors":"Qize Zhou , Wenbo Wang , Zhuo Jiang , Yong Cao , Jie Xiao","doi":"10.1016/j.foodhyd.2023.109504","DOIUrl":null,"url":null,"abstract":"<div><p>The interfacial adsorption properties of colloidal particles were critical to the formation and stability of Pickering emulsions. This study aimed to improve the surface hydrophobicity, adsorption properties of Zein nanoparticles (ZN) by using the hydrophobic substance Medium-chain triglyceride (MCT) to form hybrid nanoparticles (ZMN). We investigated the impact of varying Zein/MCT ratios on the interfacial stabilization mechanism of Pickering emulsions and deciphered the relationship between adsorption properties, the rheological behavior of interfacial layer, and emulsion stability. Results revealed that the surface hydrophobicity of nanoparticles affected their adsorption properties as well as the rheological behavior of the composite interface. Specifically, an increase in the Zein/MCT ratio promoted the exposure of hydrophobic groups, increased the surface hydrophobicity of ZMN. This further led to an enhanced diffusion ZMN from the aqueous phase to the interface (K<sub>diff</sub> increased from 0.033 mNm<sup>−1</sup>s<sup>−0.5</sup> to 0.095 mNm<sup>−1</sup>s<sup>−0.5</sup>) and the rate of rearrangement at the interface (K<sub>R</sub> increased from −0.016 mNm<sup>−1</sup>s<sup>−0.5</sup> to −0.009 mNm<sup>−1</sup>s<sup>−0.5</sup>) which resulted in rapid adsorption and densely accumulation of ZMN at the interface. Furthermore, the adsorption properties of the nanoparticles directly influenced the viscoelastic and strain properties of the interfacial layer. The interfacial layer composed of ZMN exhibited enhanced viscoelasticity, increasing from 4 mN/m to 7 mN/m at low frequencies and from 6.8 mN/m to 12.5 mN/m at high frequencies. It also exhibited lower viscous dissipation and a stronger deformation response under varying external pressures. As a consequence, the rate and extent of droplet aggregation in ZMN stabilized emulsions (ZMNPEs) were reduced, attributing to the high viscoelasticity as well as the strong strain response of the interfacial layer. This research not only introduces a novel strategy to enhance the stability of Pickering emulsions using Zein-MCT composite nanoparticles, but also deepens our understanding of the interplay between particle adsorption properties, interfacial rheology, and emulsion stability.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109504"},"PeriodicalIF":11.0000,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancing stability of Pickering emulsions: Insights into the interfacial dynamics of Zein-MCT composite nanoparticles\",\"authors\":\"Qize Zhou , Wenbo Wang , Zhuo Jiang , Yong Cao , Jie Xiao\",\"doi\":\"10.1016/j.foodhyd.2023.109504\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The interfacial adsorption properties of colloidal particles were critical to the formation and stability of Pickering emulsions. This study aimed to improve the surface hydrophobicity, adsorption properties of Zein nanoparticles (ZN) by using the hydrophobic substance Medium-chain triglyceride (MCT) to form hybrid nanoparticles (ZMN). We investigated the impact of varying Zein/MCT ratios on the interfacial stabilization mechanism of Pickering emulsions and deciphered the relationship between adsorption properties, the rheological behavior of interfacial layer, and emulsion stability. Results revealed that the surface hydrophobicity of nanoparticles affected their adsorption properties as well as the rheological behavior of the composite interface. Specifically, an increase in the Zein/MCT ratio promoted the exposure of hydrophobic groups, increased the surface hydrophobicity of ZMN. This further led to an enhanced diffusion ZMN from the aqueous phase to the interface (K<sub>diff</sub> increased from 0.033 mNm<sup>−1</sup>s<sup>−0.5</sup> to 0.095 mNm<sup>−1</sup>s<sup>−0.5</sup>) and the rate of rearrangement at the interface (K<sub>R</sub> increased from −0.016 mNm<sup>−1</sup>s<sup>−0.5</sup> to −0.009 mNm<sup>−1</sup>s<sup>−0.5</sup>) which resulted in rapid adsorption and densely accumulation of ZMN at the interface. Furthermore, the adsorption properties of the nanoparticles directly influenced the viscoelastic and strain properties of the interfacial layer. The interfacial layer composed of ZMN exhibited enhanced viscoelasticity, increasing from 4 mN/m to 7 mN/m at low frequencies and from 6.8 mN/m to 12.5 mN/m at high frequencies. It also exhibited lower viscous dissipation and a stronger deformation response under varying external pressures. As a consequence, the rate and extent of droplet aggregation in ZMN stabilized emulsions (ZMNPEs) were reduced, attributing to the high viscoelasticity as well as the strong strain response of the interfacial layer. This research not only introduces a novel strategy to enhance the stability of Pickering emulsions using Zein-MCT composite nanoparticles, but also deepens our understanding of the interplay between particle adsorption properties, interfacial rheology, and emulsion stability.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":\"148 \",\"pages\":\"Article 109504\"},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2023-11-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X23010500\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X23010500","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Enhancing stability of Pickering emulsions: Insights into the interfacial dynamics of Zein-MCT composite nanoparticles
The interfacial adsorption properties of colloidal particles were critical to the formation and stability of Pickering emulsions. This study aimed to improve the surface hydrophobicity, adsorption properties of Zein nanoparticles (ZN) by using the hydrophobic substance Medium-chain triglyceride (MCT) to form hybrid nanoparticles (ZMN). We investigated the impact of varying Zein/MCT ratios on the interfacial stabilization mechanism of Pickering emulsions and deciphered the relationship between adsorption properties, the rheological behavior of interfacial layer, and emulsion stability. Results revealed that the surface hydrophobicity of nanoparticles affected their adsorption properties as well as the rheological behavior of the composite interface. Specifically, an increase in the Zein/MCT ratio promoted the exposure of hydrophobic groups, increased the surface hydrophobicity of ZMN. This further led to an enhanced diffusion ZMN from the aqueous phase to the interface (Kdiff increased from 0.033 mNm−1s−0.5 to 0.095 mNm−1s−0.5) and the rate of rearrangement at the interface (KR increased from −0.016 mNm−1s−0.5 to −0.009 mNm−1s−0.5) which resulted in rapid adsorption and densely accumulation of ZMN at the interface. Furthermore, the adsorption properties of the nanoparticles directly influenced the viscoelastic and strain properties of the interfacial layer. The interfacial layer composed of ZMN exhibited enhanced viscoelasticity, increasing from 4 mN/m to 7 mN/m at low frequencies and from 6.8 mN/m to 12.5 mN/m at high frequencies. It also exhibited lower viscous dissipation and a stronger deformation response under varying external pressures. As a consequence, the rate and extent of droplet aggregation in ZMN stabilized emulsions (ZMNPEs) were reduced, attributing to the high viscoelasticity as well as the strong strain response of the interfacial layer. This research not only introduces a novel strategy to enhance the stability of Pickering emulsions using Zein-MCT composite nanoparticles, but also deepens our understanding of the interplay between particle adsorption properties, interfacial rheology, and emulsion stability.
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.