Fabrication of processable and edible high internal phase Pickering emulsions stabilized with gliadin/sodium carboxymethyl cellulose colloid particles

The processable and edible High internal phase Pickering emulsions (HIPPEs) with an oil volume fraction (phi) up to 90.2% were fabricated with gliadin/sodium carboxymethyl cellulose complex particles (GCCPs) at a fabricating concentration of 0.3%-1.5% (w/v) through a facile homogenization-centrifugation method. The physical properties, microstructures, rheology properties, processability and storage stability of the HIPPEs fabricated at different GCCPs concentrations were investigated. The results suggested that the oil droplets dispersed in aqueous phase could be driven to tightly stacked by centrifugal force and form a network structure which endowed the HIPPEs solidity and plasticity simultaneously and made the HIPPEs processable. And the integrity of the oil-water interface constructed with GCCPs remained during the centrifuging procedure. The properties of HIPPEs (such as the oil volume fraction, oil droplet size and rheology properties) could be controlled by adjusting the GCCPs concentration and centrifuging speed. The HIPPEs stabilized with GCCPs presented good centrifugal, thermal and storage stability. In addition, the excellent processability of the HIPPEs could satisfy the requirements of food procedure. The present work provided a strategy to fabricate edible HIPPEs with good stability and processability.

Automated summary

This study successfully fabricated processable and edible high internal phase Pickering emulsions (HIPPEs) and investigated their properties. The results showed that the properties of HIPPEs could be controlled by adjusting the concentration of GCCPs and centrifuging speed, and they exhibited good stability and processability.