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| Effect of fucoidan on properties of zein-stabilized Pickering emulsions |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240318 |
| KeyWord:zein/fucoidan nanoparticles Pickering emulsion stability |
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| Abstract: |
| To develop natural and biodegradable food-grade nanoparticles as stabilizers for Pickering emulsions, zein particle dispersions were prepared using the anti-solvent precipitation method, and then mixed with fucoidan to prepare zein/fucoidan nanoparticles (ZFNPs). The average particle size, Zeta-potential, microstructure, infrared spectrum, and contact angle of ZFNPs were determined. Pickering emulsions were prepared using ZFNPs and astaxanthin-containing olive oil as raw materials, and the storage stability, rheological properties, thermal stability, pH stability, and in vitro digestion characteristics of the Pickering emulsions were investigated. The results showed that the average particle size of ZFNPs was larger than that of zein, and as the amount of fucoidan increased, the Zeta-potential of ZFNPs changed from positive to negative. The surface of ZFNPs exhibited a polysaccharide-attached protein structure, bound primarily through hydrogen bonds and electrostatic interactions. ZFNPs prepared with a zein mass concentration of 2 g/100 mL and a fucoidan to zein mass ratio of 1∶ 1 exhibited good emulsifying properties and could form stable Pickering emulsions (with oil phase volume fraction 30%). These emulsions had good thermal stability and acid resistance, with a free fatty acid release rate of 79.5% after in vitro stimulated digestion, which was higher than that of the corresponding astaxanthin-containing olive oil. The oil phase volume fraction of the Pickering emulsion significantly affected its rheological properties. In conclusion, fucoidan enhanced the stability of zein-stabilized Pickering emulsions. |
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