Ultrasound is one of the most commonly used methods to prepare Pickering emulsions. In the study, zein nanoparticles-flaxseed gum (ZNP-FSG) complexes were fabricated through various preparation routes. Firstly, the ZNP-FSG complexes were prepared either through direct homogenization/ultrasonication of the zein and flaxseed gum mixture or through pretreatment of zein and/or flaxseed gum solutions by ultrasonication before homogenization. The Pickering emulsions were then produced with the various ZNP-FSG complexes prepared. ZNP-FSG complexes and the final emulsions were then characterized. We found that the complex prepared by ultrasonication of zein as pretreatment followed by homogenization of the ZNP with FSG ((ZNPU-FSG)H) exhibited the smallest turbidity, highest absolute potential value, relatively small particle size, and formed the most stable complex particles. Meanwhile, complex prepared through direct ultrasonication plus homogenization on the mixture ((ZNP-FSG)HU) showed significantly decreased emulsifying properties and stability. Compared with the complex without ultrasonic treatment, the complex and emulsion,...
The role of ultrasound in the preparation of zein nanoparticles/flaxseed gum complexes for the stabilization of pickering emulsion.
Qiuting Zhang, Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China. Tel. +86-152-6182-3407. E-mail email@example.com
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Yinghao Li, Ge Xu, Weiwei Li, Lishuang Lv, Qiuting Zhang; The role of ultrasound in the preparation of zein nanoparticles/flaxseed gum complexes for the stabilization of pickering emulsion.. IFIS Food and Health Sciences Database 2022; doi:
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