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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MDPI AG
2024-11-01
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| Series: | Foods |
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| author | Maryam Davtalab Sara Naji-Tabasi Mostafa Shahidi-Noghabi Artur J. Martins Ana I. Bourbon Miguel A. Cerqueira |
| author_facet | Maryam Davtalab Sara Naji-Tabasi Mostafa Shahidi-Noghabi Artur J. Martins Ana I. Bourbon Miguel A. Cerqueira |
| author_sort | Maryam Davtalab |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-ca24765a7a66495ba2d8571f8c699712 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-ca24765a7a66495ba2d8571f8c6997122024-12-13T16:26:35ZengMDPI AGFoods2304-81582024-11-011323377710.3390/foods13233777Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum NanoparticlesMaryam Davtalab0Sara Naji-Tabasi1Mostafa Shahidi-Noghabi2Artur J. Martins3Ana I. Bourbon4Miguel A. Cerqueira5Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157-356, IranDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157-356, IranDepartment of Green Technologies in Food Production and Processing, Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157-356, IranInternational Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, PortugalInternational Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, PortugalInternational Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, PortugalNanoparticles 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.https://www.mdpi.com/2304-8158/13/23/3777<i>Lepidium sativum</i> L.nanomaterialsurface tensionemulsion |
| spellingShingle | Maryam Davtalab Sara Naji-Tabasi Mostafa Shahidi-Noghabi Artur J. Martins Ana I. Bourbon Miguel A. Cerqueira Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles Foods <i>Lepidium sativum</i> L. nanomaterial surface tension emulsion |
| title | Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles |
| title_full | Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles |
| title_fullStr | Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles |
| title_full_unstemmed | Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles |
| title_short | Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles |
| title_sort | pickering emulsion stabilized by different concentrations of whey protein cress seed gum nanoparticles |
| topic | <i>Lepidium sativum</i> L. nanomaterial surface tension emulsion |
| url | https://www.mdpi.com/2304-8158/13/23/3777 |
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