Double emulsion is the most common multiple emulsion with compartmentalized internal structure. It can be used for delivery of both hydrophilic and hydrophobic bioactives and fat reduction in foods. However, conventional approach for stable double emulsion preparation often requires high dosage of synthetic surfactants (e.g., polyglycerol polyricinoleate, PGPR) and complicated two-step emulsification process. Herein, we report a facile approach to create stable double emulsion using particular emulsifier of edible chitosan/soy β-conglycinin (7S) complex nanoparticles via one-step emulsification. By modulating chitosan/7S complex ratio of particles and algal oil content in oil phase, water-in-oil-in-water (W/O/W) Pickering double emulsion was generated in most cases. The dominant mechanism for one-step generation of Pickering double emulsion can be attributed to the polyunsaturated fatty acids (PUFA) in algal oil. The binding of PUFA on particle surface contributes to hydrophobization of the chitosan/7S complex nanoparticles, leading to stabilization of W/O interface. Moreover, stability of the resultant Pickering...
Fabrication of stable Pickering double emulsion with edible chitosan/soy β-conglycinin complex particles via one-step emulsification strategy.
Jinmei Wang, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, National Engineering Laboratory of Wheat & Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. E-mail firstname.lastname@example.org
Jiafeng Chen, Zhaojiao Luo, Jinmei Wang, Qijun Ruan, Jian Guo, Xiaoquan Yang; Fabrication of stable Pickering double emulsion with edible chitosan/soy β-conglycinin complex particles via one-step emulsification strategy.. IFIS Food and Health Sciences Database 2023; doi:
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