Fabrication and characterization of bi-crosslinking Pickering emulsions stabilized by gliadin/alginate coacervate particles

To develop the interface enhanced emulsion, the Pickering emulsions stabilized by gliadin-sodium alginate (SA) coacervate particles (GSCPs) under crosslinking of transglutaminase (TG) and calcium ion (Ca2+) were investigated. The interaction, microstructure, rheology, texture, physical and oxidation stabilities of bi-crosslinking Pickering emulsions were mainly studied. The non-crosslinking Pickering emulsions stabilized by GSCPs at pH 3.5 had the highest oil encapsulation efficiency (91.8 +/- 2.0%), surface loading protein ability (97.4 +/- 5.0%) and viscoelasticity. Compared with non-crosslinking emulsions, TG-crosslinking, Ca2+ -crosslinking and bicrosslinking emulsions had varying degrees of positive effects on rheology. Interestingly, the positive effects were more obvious on texture and physical stability. Furthermore, the lower hexanal levels of bi-crosslinking Pickering emulsions suggested that there was a synergic effect between TG and Ca2+ at enhancing emulsion interface strength. This study provides a potential strategy to enhance interfacial architecture and improve the stability of edible Pickering emulsions via crosslinking process.

Automated summary

The study demonstrates that by using a combination of TG and Ca2+ crosslinking, the interface stability of emulsions can be enhanced, improving their texture and physical stability while reducing oxidation levels. This provides a potential strategy for enhancing the stability of edible Pickering emulsions through the crosslinking process.