Dual stabilization of Pickering emulsion with epigallocatechin gallate loaded mesoporous silica nanoparticles

Oxidation in food emulsions remains challenging to keep food quality and shelf-life. In this paper, a dual sta-bilization to both oil phase and antioxidant in Pickering emulsion is presented. Mesoporous silica nanospheres (MSN) were prepared to incorporate epigallocatechin gallate (EGCG), a typical plant-based antioxidant. EGCG loaded MSN were used to emulsify Litsea cubeba essential oil, a model oil, with olfactory investigation of the chemical stability. The emulsions improved the physical and chemical stabilization. The emulsions were uni-formly stable with various parameters with one-month observation. Olfactory evaluation and GC-MS-O inves-tigation reveal that the odors and odorous compounds of essential oil were well preserved in Pickering emulsions and much better than those in conventional emulsion with Tween 80. EGCG loaded MSN Pickering emulsion efficiently protect essential oil from oxidation. EGCG was also well retained in Pickering emulsion. This strategy could inspire new designs for food functional Pickering emulsions with efficient protective effect.

Automated summary

In this paper, a dual stabilization method for Pickering emulsions, which can stabilize both the oil phase and the antioxidant, is introduced. The use of mesoporous silica nanospheres (MSN) loaded with an antioxidant called epigallocatechin gallate (EGCG) improves the physical and chemical stabilization of the emulsion. Olfactory evaluation and chemical analysis demonstrate that the Pickering emulsion effectively preserves the odor and chemical compounds of the essential oil.