Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils
Solid edible fat obtained by hydrogenation of vegetable oils is widely used in food market. However, the produced partially hydrogenated oils usually contain trans-fatty acids, which are harmful to health. It is meaningful to develop effective ways to directly structure edible liquid oil into gel-li...
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| Veröffentlicht in: | Food and bioprocess technology 2021-08, Vol.14 (8), p.1600-1610 |
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| creator | Wu, Xia Li, Xinying Yang, Like Yuan, Lun Xu, Zhilang Xu, Jinfang Ge, Liming Mu, Changdao Li, Defu |
| description | Solid edible fat obtained by hydrogenation of vegetable oils is widely used in food market. However, the produced partially hydrogenated oils usually contain trans-fatty acids, which are harmful to health. It is meaningful to develop effective ways to directly structure edible liquid oil into gel-like state with good stability. Herein, we presented Pickering emulsions cooperatively stabilized by gelatin nanoparticles (GNPs) and dialdehyde starch nanoparticles (DASNPs) to structure liquid vegetable oils into gel state. It is interesting that Schiff’s base reactions happened between GNPs and DASNPs on the surface of Pickering emulsion droplets as well as the interface among droplets, which effectively improved the stability of Pickering emulsions. The enhanced stability of Pickering emulsions contributed to the good solidification capacity to liquid oils. As a result, the emulsions could keep structure well after 6 months of storage. Moreover, the dense interfacial layer of Pickering emulsion droplets could protect β-carotene from being diffused out of the internal phase, indicating the potential of Pickering emulsions as container for encapsulating nutrients. In sum, the developed Pickering emulsion is a good strategy to structure liquid oils. |
| doi_str_mv | 10.1007/s11947-021-02661-8 |
| format | Article |
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However, the produced partially hydrogenated oils usually contain trans-fatty acids, which are harmful to health. It is meaningful to develop effective ways to directly structure edible liquid oil into gel-like state with good stability. Herein, we presented Pickering emulsions cooperatively stabilized by gelatin nanoparticles (GNPs) and dialdehyde starch nanoparticles (DASNPs) to structure liquid vegetable oils into gel state. It is interesting that Schiff’s base reactions happened between GNPs and DASNPs on the surface of Pickering emulsion droplets as well as the interface among droplets, which effectively improved the stability of Pickering emulsions. The enhanced stability of Pickering emulsions contributed to the good solidification capacity to liquid oils. As a result, the emulsions could keep structure well after 6 months of storage. Moreover, the dense interfacial layer of Pickering emulsion droplets could protect β-carotene from being diffused out of the internal phase, indicating the potential of Pickering emulsions as container for encapsulating nutrients. In sum, the developed Pickering emulsion is a good strategy to structure liquid oils.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-021-02661-8</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Biotechnology ; Carotene ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Diffusion layers ; Droplets ; Emulsions ; Fatty acids ; Food Science ; Gelatin ; Interface stability ; Nanoparticles ; Nutrients ; Oils & fats ; Original Research ; Solidification ; Starch ; Trans fatty acids ; Vegetable oils ; Vegetables ; β-Carotene</subject><ispartof>Food and bioprocess technology, 2021-08, Vol.14 (8), p.1600-1610</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-bde45b94a4d122860f67ed409d3d21a5fa7d3d54a8c1b96da7689ae4b21ceaa73</citedby><cites>FETCH-LOGICAL-c319t-bde45b94a4d122860f67ed409d3d21a5fa7d3d54a8c1b96da7689ae4b21ceaa73</cites><orcidid>0000-0001-6466-4947</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-021-02661-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-021-02661-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids></links><search><creatorcontrib>Wu, Xia</creatorcontrib><creatorcontrib>Li, Xinying</creatorcontrib><creatorcontrib>Yang, Like</creatorcontrib><creatorcontrib>Yuan, Lun</creatorcontrib><creatorcontrib>Xu, Zhilang</creatorcontrib><creatorcontrib>Xu, Jinfang</creatorcontrib><creatorcontrib>Ge, Liming</creatorcontrib><creatorcontrib>Mu, Changdao</creatorcontrib><creatorcontrib>Li, Defu</creatorcontrib><title>Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>Solid edible fat obtained by hydrogenation of vegetable oils is widely used in food market. However, the produced partially hydrogenated oils usually contain trans-fatty acids, which are harmful to health. It is meaningful to develop effective ways to directly structure edible liquid oil into gel-like state with good stability. Herein, we presented Pickering emulsions cooperatively stabilized by gelatin nanoparticles (GNPs) and dialdehyde starch nanoparticles (DASNPs) to structure liquid vegetable oils into gel state. It is interesting that Schiff’s base reactions happened between GNPs and DASNPs on the surface of Pickering emulsion droplets as well as the interface among droplets, which effectively improved the stability of Pickering emulsions. The enhanced stability of Pickering emulsions contributed to the good solidification capacity to liquid oils. As a result, the emulsions could keep structure well after 6 months of storage. Moreover, the dense interfacial layer of Pickering emulsion droplets could protect β-carotene from being diffused out of the internal phase, indicating the potential of Pickering emulsions as container for encapsulating nutrients. 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However, the produced partially hydrogenated oils usually contain trans-fatty acids, which are harmful to health. It is meaningful to develop effective ways to directly structure edible liquid oil into gel-like state with good stability. Herein, we presented Pickering emulsions cooperatively stabilized by gelatin nanoparticles (GNPs) and dialdehyde starch nanoparticles (DASNPs) to structure liquid vegetable oils into gel state. It is interesting that Schiff’s base reactions happened between GNPs and DASNPs on the surface of Pickering emulsion droplets as well as the interface among droplets, which effectively improved the stability of Pickering emulsions. The enhanced stability of Pickering emulsions contributed to the good solidification capacity to liquid oils. As a result, the emulsions could keep structure well after 6 months of storage. 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| subjects | Agriculture Biotechnology Carotene Chemistry Chemistry and Materials Science Chemistry/Food Science Diffusion layers Droplets Emulsions Fatty acids Food Science Gelatin Interface stability Nanoparticles Nutrients Oils & fats Original Research Solidification Starch Trans fatty acids Vegetable oils Vegetables β-Carotene |
| title | Stability Enhanced Pickering Emulsions Based on Gelatin and Dialdehyde Starch Nanoparticles as Simple Strategy for Structuring Liquid Oils |
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