Adsorption and foaming properties of edible egg yolk peptide nanoparticles: Effect of particle aggregation

The adsorption and foaming properties of an edible colloidal nanoparticle (EYPNs), self-assembled from the food-derived, amphiphilic egg yolk peptides, were investigated, with the aim of evaluating their potential as efficient particulate stabilizers for development of aqueous food foams. The influence of particle aggregation induced by the changes of environmental conditions (mainly the pH) on these properties of EYPN systems was determined. Our results showed that the EYPNs are a highly pH-responsive system, showing the pH-dependent particle aggregation behavior, which is found to strongly affect the interfacial adsorption and macroscopic foaming behaviors of systems. Compared to high pH (6.0–9.0), the EYPNs at low pH (2.0–5.0) showed higher surface activity with a lower equilibrated surface tension as well as a higher packing density of particles and particle aggregates at the interface, probably due to the reduced electrostatic adsorption barrier. Accordingly, the EYPNs at these low pH values exhibited significantly higher foamability and foam stability. The presence of large particle clusters and/or aggregates formed at low pH in the continuous phase may contribute to the foam stability of EYPNs. These results indicate that our edible peptide-based nanoparticle EYPNs can be used as a new class of Pickering-type foam stabilizer for the design of food foams with controlled material properties, which may have sustainable applications in foods, cosmetics, and personal care products. [Display omitted] •Edible nanoparticle EYPNs are efficient particulate stabilizers for making food foams.•EYPNs have a pH-dependent particle aggregation behavior in aqueous solutions.•The particle aggregation strongly affects the adsorption and foaming properties.•The presence of particle aggregates contributes to the foam stability of EYPNs.•The particle aggregates show higher surface activity and interfacial packing density.