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Citation link: https://doi.org/10.26092/elib/2609

Publisher DOI: https://doi.org/10.1016/j.foodhyd.2020.106405
JIANG - Edible high internal phase Pickering.pdf
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Edible high internal phase Pickering emulsion with double-emulsion morphology


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Authors: Jiang, Hangjin  
Zhang, Tong 
Smits, Joeri  
Huang, Xiaonan 
Maas, Michael  
Yin, Shouwei 
Ngai, To  
Abstract: 
Food-grade high internal phase Pickering emulsions (HIPPEs) unify the stability of Pickering emulsions and the advantages of detergent-based high internal phase emulsions (HIPEs), making them attractive as nutritional products. However, as oral delivery systems, HIPPEs are usually prepared in the form of o/w emulsions, which are suitable mainly for oleophilic active ingredients and may suffer from leakage during gastric digestion. To better protect and deliver hydrophilic cargo molecules, we developed a HIPPE-based w/o/w double emulsion system. Zein nanoparticles and soybean lecithin are found to have a synergistic effect in stabilization — using both natural emulsifiers together results in the formation of w/o/w double emulsions with improved stability, which is further confirmed by the interfacial tension and rheology of zein- and/or lecithin-laden oil-water interfaces. A combination of zein nanoparticles and lecithin achieves the fastest interfacial tension decrease, indicating an improved interfacial activity. Besides, lecithin contributes to the strong surface elasticity of the interfacial films, which makes the formed emulsions even stabler. Simulated digestion experiments suggest that the inner aqueous droplets can be strongly protected from gastric fluids. This edible HIPPE with double emulsion morphology provides new ideas for designing healthy foods for nutrients delivery.
Keywords: High internal phase pickering emulsion; Double emulsion; Zein nanoparticle; Lecithin; Interfacial rheology
Issue Date: 24-Oct-2020
Publisher: Elsevier {BV}
Project: Hong Kong Special Administration Region (HKSAR) General Research Fund 
the Germany/Hong Kong Joint Research Scheme Sponsored by the Research Grants Council of Hong Kong and the German Academic Exchange Service of Germany 
Grant number: CUHK14306617, 2130535
G- CUHK410/18
Journal/Edited collection: Food Hydrocolloids 
Start page: 106405
Volume: 111
Pages: 8
Type: Artikel/Aufsatz
ISSN: 0268005X
Secondary publication: yes
Document version: Postprint
DOI: 10.26092/elib/2609
URN: urn:nbn:de:gbv:46-elib73533
Institution: Universität Bremen 
Faculty: Fachbereich 04: Produktionstechnik, Maschinenbau & Verfahrenstechnik (FB 04) 
Institute: Fachgebiet 17: Keramische Werkstoffe und Bauteile 
Appears in Collections:Forschungsdokumente

  

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