Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles
Nanoparticles based on food-grade materials are promising materials to develop Pickering emulsions for food applications. Initially, this study focuses on the development of nanoparticles through the utilization of a soluble complex of whey protein concentrate (WPC) and cress seed gum (CSG), which w...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3777 |
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| Summary: | Nanoparticles based on food-grade materials are promising materials to develop Pickering emulsions for food applications. Initially, this study focuses on the development of nanoparticles through the utilization of a soluble complex of whey protein concentrate (WPC) and cress seed gum (CSG), which were modified by calcium chloride (CaCl<sub>2</sub>) as a cross-linker. The response surface methodology was used to investigate the impact of different concentrations of WPC (1–4% <i>w</i>/<i>v</i>), CSG (0–1% <i>w</i>/<i>v</i>), and CaCl<sub>2</sub> (1–3 mM) on particle size, polydispersity index (PDI), and Zeta potential. The optimum conditions for the production of CSG–WPC nanoparticles (WPC–CSG NPs) were 0.31% (<i>w</i>/<i>v</i>) CSG, 1.75% (<i>w</i>/<i>v</i>) WPC, and 1.69 mM CaCl<sub>2</sub>, resulting in nanoparticles with average size of 236 nm and Zeta potential of −22 mV. Subsequently, oil-in-water (O/W) Pickering emulsions were produced with different concentrations of WPC–CSG NPs in optimum conditions. The contact angles of the WPC–CSG NPs were 41.44° and 61.13° at concentrations of 0.5% and 1%, respectively, showing that NPs are suitable for stabilizing O/W Pickering emulsions. Pickering emulsion viscosity rose from 80 to 500 mPa when nanoparticle concentration increased from 0.5% to 1%. Results also showed that WPC–CSG NPs enable stable O/W Pickering emulsions during storage and thermal treatment, confirming that protein–polysaccharide NPs can provide a sufficient steric hindrance. |
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| ISSN: | 2304-8158 |