Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin

The edible Pickering emulsion gels stabilized by dihydromyricetin were fabricated for the first time. To clarify the formation mechanism, dihydromyricetin particles were first characterized. Then, the factors influencing the gel formation, microstructure and mechanical properties were investigated. Finally, the molecular dynamics simulation was performed to clarify the microscopic behavior of dihydromyricetin in an oil-water system. The results indicated that dihydromyricetin particles occurred as regular rod-shaped crystals with amphiphilicity. They formed a 3D steric network by overlapping with each other, separating oil droplets and stabilizing O/W emulsion gels. The dihydromyricetin concentration and oil-phase weight fraction had a significant influence on the formation and mechanical properties of gels. The alkali and low ionic strength conditions benefited the gel stability. The molecular dynamics showed that dihydromyricetin could spontaneously and quickly transfer to the oil-water interface, reduce the interfacial tension and enhance the interface thickness, which agreed with the experimental results.

Automated summary

In this study, edible Pickering emulsion gels stabilized by dihydromyricetin were successfully fabricated for the first time. Dihydromyricetin particles were shown to form rod-shaped crystals with amphiphilicity, contributing to the formation of a 3D steric network that stabilizes oil-in-water emulsion gels. Factors such as dihydromyricetin concentration and oil-phase weight fraction significantly influenced the gel properties, with alkali and low ionic strength conditions enhancing gel stability. Molecular dynamics simulations confirmed the experimental findings of dihydromyricetin's behavior at the oil-water interface.