期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 55, 期 5, 页码 1924-1934出版社
WILEY
DOI: 10.1111/ijfs.14419
关键词
Oxidative stability; Pickering emulsion; tannic acid; zein
资金
- National Natural Science Foundation of China [31801481]
Pickering emulsions are widely used as a carrier and protective systems in many fields for encapsulation-specific bioactive substances. In this current study, we fabricated an antioxidant Pickering emulsions stabilised by zein/tannic acid nanoparticle. Results showed that coalescence and creaming stability of the emulsion highly depended on the concentration of the particles and the zein to TA ratio in the formulation. A 0.3% concentration of zein and a 1:1 zein to TA ratio was found to exhibit optimal stabilising capability. Given the intrinsic antioxidant activity of tannic acid, which forms a protective shell, the oxidative deterioration of the oil in the emulsion could be significantly prevented. These data suggest that the ZTNPs established in the present study are a promising emulsifier in the Pickering emulsion. It is promising as a green, safe, high-performance particle stabiliser and a novel food ingredient for use in interface-oriented food systems.
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