Journal
FOOD CHEMISTRY
Volume 213, Issue -, Pages 462-469Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.06.119
Keywords
Pickering emulsion; Oil gels; ZCCPs; Wettability; Microstructure; Physical performance
Funding
- National Natural Science Foundation of China [21406077, 31471628, 31571785]
- Pearl River S&T Nova Program of Guangzhou [201506010063]
- State Key Laboratory of Pulp and Paper Engineering [201536]
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Herein, we reported a facile method to fabricate ultra-stable, surfactant-and antimicrobial-free Pickering emulsions by designing and modulating emulsions' interfaces via zein/chitosan colloid particles (ZCCPs). Highly charged ZCCPs with neutral wettability were produced by a facile anti-solvent procedure. The ZCCPs were shown to be effective Pickering emulsifiers because the emulsions formed were highly resistant to coalescence over a 9-month storage period. The ZCCPs were adsorbed irreversibly at the interface during emulsification, forming a hybrid network framework in which zein particles were embedded within the chitosan network, yielding ultra-stable food-grade zein/chitosan colloid particles stabilized Pickering emulsions (ZCCPEs). Moreover, stable surfactant-free oil gels were obtained by a one-step freeze-drying process of the precursor ZCCPEs. This distinctive interfacial architecture accounted for the favourable physical performance, and potentially oxidative and microbial stability of the emulsions and/or oil gels. This work opens up a promising route via a food-grade Pickering emulsion-template approach to transform liquid oil into solid-like fats with zero trans-fat formation. (C) 2016 Elsevier Ltd. All rights reserved.
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