Preparation of pickering emulsion stabilised by Zein/Grape seed proanthocyanidins binary composite

This paper introduced a kind of binary composite particle constructed by zein particles and grape seed proanthocyanidins (PAs). The physicochemical performance of the zein/PAs complex colloidal particles (ZPAPs) was systematically evaluated. Fourier transform infrared spectroscopy (FTIR) showed that the interactions between zein and PAs were mainly hydrogen bonds and hydrophobic interactions. The three-phase contact angle (theta o/w) of zein particles was around 120.7 +/- 0.7 degrees, and it was decreased to 100.8 +/- 0.6 degrees after the addition of PAs, indicating that ZPAPs were more suitable for stabilising Pickering emulsion. ZPAPs stabilised peanut oil Pickering emulsion (ZPAPEs) at 0.5-0.7 (v/v) oil fractions had no obvious phase separation during a 30-day storage, indicating its good storage stability. Rheological results showed that ZPAPEs had excellent plasticity and viscoelasticity. Confocal laser scanning microscopy (CLSM) showed that particles had stably anchored on the surface of oil droplets which could effectively prevent from Ostwald ripening. The incorporation of PAs to zein endowed zein with stronger affinity, thus enhancing the stability of Pickering emulsion. This research constructed a new novel food-grade emulsifier to prepare Pickering emulsion with potential applications, and further broaden the bioavailability of PAs.

Automated summary

This study systematically evaluated the physicochemical properties of zein/PAs complex colloidal particles (ZPAPs), which showed improved stability of Pickering emulsion. The incorporation of PAs to zein particles enhanced the stability of the emulsion, offering potential applications in the food industry and expanding the bioavailability of PAs.