Preparation of high internal phase Pickering emulsion by centrifugation for 3D printing and astaxanthin delivery

In this study, the effects of heating temperature (70 °C, 80 °C, 90 °C) and egg white dosage (5%, 7.5%, 10%) on the physicochemical properties of chicken egg white microgels (EWMGs) were investigated. The results showed that both temperature and EW dosage would affect the EWMG in terms of its particle size, surface hydrophobicity, contact angle and zeta potential. At a given temperature, the content of α-helix in the EWMG was positively correlated to the protein concentration; while at a fixed EW dosage, the content of α-helix in the EWMG was negatively correlated to the temperature. High inter-phase Pickering emulsions (HIPEs) with EWMGs prepared at high temperature-low protein as stabilizer were shown to have smaller droplet size and better thermal and centrifugal stability. Rheological analysis of these HIPEs showed slight upward trends for both storage modulus (G′) and loss modulus (G″) and relatively weak frequency dependency. The HIPEs showing both shear thinning and recovery rate can be used as good food ink for 3D printing, and the HIPEs stabilized by the EWMG obtained at 90°C-5% performed the best. 

Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel

Pickering emulsions have attracted considerable attention owing to the stability and functionality. In this study, zein/hyaluronic acid (ZH) nanoparticles were prepared and applied for stabilizing astaxanthin encapsulated Pickering emulsions. By non-covalent interaction between Zein and hyaluronic acid (HA), the conformation of zein changed and therefore improved the wettability of ZH nanoparticles. Unlike the spherical zein nanoparticles, ZH nanoparticles possessed a cross-linked structure with rough surface. Confocal laser scanning microscopy indicated that the nanoparticles accumulated at the oil-water interface. The Pickering emulsion stabilized by ZH nanoparticles exhibited high viscoelasticity and a solid-like behavior, as well as excellent stability during the storage. In vitro digestion results revealed that the presence of HA coating prevented the emulsion from pepsin hydrolysis and achieved efficient delivery of astaxanthin. This work confirmed that Pickering emulsion stabilized by ZH nanoparticles could be used as an effective deliver system for bioactive substances. 

Zein/hyaluronic acid nanoparticle stabilized Pickering emulsion for astaxanthin encapsulation.

Egg white protein (EWP)-sodium alginate (SA) nanoparticles were fabricated by controlled heating (75 °C, 10 min) of an aqueous solution containing EWP and SA (pH 7.0). The nanoparticles formed had a relatively small average diameter (350–460 nm) and polydispersity index (PDI< 0.3). Hydrogen bonding and electrostatic interactions were the main forces involved in particle formation as determined by Fourier transform infrared spectra and intrinsic fluorescence analyses. The composite nanoparticles had contact angles (θ) of about 90°, which allowed them to be used as particle-based emulsifiers to form and stabilize concentrated oil-in-water Pickering emulsions (70% oil). Inverted fluorescence microscopy showed that the composite nanoparticles adsorbed to the surfaces of the oil droplets in these emulsions. Rheological analysis showed that the Pickering emulsions had predominantly elastic-like properties and exhibited strong shear thinning behavior. The apparent shear viscosity, elastic modulus, and viscous modulus of the emulsions depended on particle size and alginate concentration. A heat treatment (90 °C, 20 min) greatly increased the viscoelastic properties of the emulsions, which was attributed to protein unfolding and aggregation. Heating improved the resistance of the Pickering emulsions to freezing and thawing. This study provides a simple and convenient method to fabricate semi-solid Pickering emulsions using natural ingredients. These emulsions may have a variety of applications in foods, including as edible inks for 3D food printing. 

Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating

This study successfully synthesized soy protein isolate (SPI)/tea saponin (TS)-based nanoparticles (STNPs) using the pH-driven method. The characteristics of the STNPs were investigated as a function of the SPI-to-TS mass ratio (1:0, 4:1, 2:1, 1:1, 1:2, 1:4, and 0:1). The findings demonstrated that the smallest particle size and highest surface charge appeared when the SPI-to-TS mass ratio was 2:1. Additionally, hydrogen bonding, hydrophobic interactions, and electrostatic interactions were found to contribute to the formation of STNPs. Subsequently, the synthesized STNPs were used to create oregano essential oil (OEO) nanoemulsions for further investigation of the effects of SPI-to-TS ratios on the characteristics and functional properties of nanoemulsion systems. The results revealed improved adsorption of STNPs at the oil−water interface with the increase in the proportion of TS, and, consequently, the droplet size and zeta potential of the nanoemulsion reduced significantly. Moreover, the nanoemulsions exhibited excellent rheological behaviors, high physical stability, sustained OEO release, and strong antibacterial activity when the SPI-to-TS ratio was increased from 1:0 to 2:1. However, when the SPI-to-TS mass ratio was less than 1:1, the nanoemulsion became unstable due to the formation of TS micelles in the aqueous phase, exhibiting nonuniform droplets, low stability, and rapid release of OEO. Furthermore, antibacterial analysis results indicated that the primary mechanism of antibacterial activity for nanoemulsions containing OEO involved disruption of the bacterial cytoderm, leading to leakage of intracellular contents. 

Characterization, release profile, and antibacterial properties of oregano essential oil nanoemulsions stabilized by soy protein isolate/tea saponin nanoparticles

Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery

https://www.sciopen.com/article_pdf/1640597111879331841.pdf

A food-grade and senescent cell-targeted fisetin delivery system based on whey protein isolate-galactooligosaccharides Maillard conjugate

Handle everyday research tasks with reliable, citation-backed results

Your personal Research Agent to handle research tasks with citation-backed results

Popular Tasks used by Researchers

How can I help with your research?

Meet SciSpace

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

Shuai Hou

Author Tools

Chat about Author

Papers

Pickering emulsion stabilized by gliadin nanoparticles for astaxanthin delivery

A food-grade and senescent cell-targeted fisetin delivery system based on whey protein isolate-galactooligosaccharides Maillard conjugate