Fabrication of high internal phase Pickering emulsions with calcium-crosslinked whey protein nanoparticles for β-carotene stabilization and delivery

2020 ◽  
Vol 11 (1) ◽  
pp. 768-778 ◽  
Author(s):  
Jiang Yi ◽  
Luyu Gao ◽  
Guitian Zhong ◽  
Yuting Fan
Keyword(s):  
Whey Protein ◽  
Chemical Stability ◽  
Cross Linking ◽  
Pickering Emulsions ◽  
Internal Phase ◽  
Effective Particle ◽  
Protein Nanoparticles ◽  
Β Carotene

WPI nanoparticles were fabricated with Ca2+ induced cross-linking and used as an effective particle stabilizer for HIPPE formulation aiming to improve the chemical stability and bioaccessibility of β-carotene.

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

2015 ◽  
Vol 127 ◽  
pp. 96-104 ◽  
Author(s):  
Jiande Wu ◽  
Mengxuan Shi ◽  
Wei Li ◽  
Luhai Zhao ◽  
Ze Wang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Cross Linking ◽  
Pickering Emulsions ◽  
Protein Nanoparticles

scholarly journals Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 479 ◽  
Author(s):  
Xin Feng ◽  
Hongjie Dai ◽  
Liang Ma ◽  
Yong Yu ◽  
Mi Tang ◽  
...  
Keyword(s):  
Storage Time ◽  
Storage Stability ◽  
Cross Linking ◽  
Pickering Emulsions ◽  
Gelatin Nanoparticles ◽  
Food Grade ◽  
Good Thermal Stability ◽  
Internal Phase ◽  
And Storage ◽  
Preliminary Application

In this paper, the food-grade gelatin nanoparticles (GNPs) were prepared by a two-step desolvation method and using genipin as a cross-linker. The GNPs with narrow size distribution and good dispersion could be obtained only at pH 12. The effect of the genipin dosage (8–12 wt%) on the GNPs was systematically investigated. The results showed that the cross-linking degree of the GNPs increased with the increasing dosage of genipin, thus leading to a more obvious cross-linking morphology observed from scanning electron microscope (SEM). The obtained GNPs showed a good dispersibility with a size range of 386–438 nm. However, the GNPs cross-linked by 8 wt% genipin dosage revealed a relatively higher size because of the aggregation induced by hydrogen bond. The 10 wt% group had good thermal stability and storage stability. The optical microscopy results showed that the Pickering emulsions (30–50 vol% internal phase) stabilized by the GNPs had good uniformity and stability, even after 30 days of storage time, suggesting that the stable GNPs had great potential in food-grade Pickering emulsions.

Enhanced stability and controlled gastrointestinal digestion of β-carotene loaded Pickering emulsions with particle–particle complex interfaces

2021 ◽  
Author(s):  
Yang Wei ◽  
Liang Zhang ◽  
Wenyan Liao ◽  
Like Mao ◽  
Mengke Zhang ◽  
...  
Keyword(s):  
Propylene Glycol ◽  
Whey Protein ◽  
Pickering Emulsion ◽  
Composite Particles ◽  
Pickering Emulsions ◽  
Gastrointestinal Digestion ◽  
Propylene Glycol Alginate ◽  
Β Carotene ◽  
Enhanced Stability

We used large, rigid, and hydrophilic zein-propylene glycol alginate composite particles (ZPCPs) and small, soft, and hydrophobic whey protein microgel (WPM) particles to synergistically stabilize a Pickering emulsion for delivery of β-carotene.

Fabrication, characterization, and application of chitosan-NaOH modified casein nanoparticles and its stabilized long-term stable high internal phase Pickering emulsions

2022 ◽  
Author(s):  
Jingbo Liu ◽  
Jian Guo ◽  
Hui Zhang ◽  
Yinan Liao ◽  
Shuaiyan Liu ◽  
...  
Keyword(s):  
Storage Stability ◽  
Delivery Systems ◽  
Pickering Emulsions ◽  
Long Term Storage ◽  
Internal Phase ◽  
Term Storage ◽  
Β Carotene

The demand for facile delivery systems with long-term storage stability by natural biopolymers, and deliver liposoluble nutraceuticals like β-carotene (BC) is increasing. In this work, a facile and stable emulsifier...

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