AUTHOR=Xu Wei , Li Zhifan , Sun Haomin , Zheng Shuqing , Li He , Luo Denglin , Li Yingying , Wang Mengyuan , Wang Yuntao 

TITLE=High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 8 - 2021

YEAR=2022

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.744234

DOI=10.3389/fnut.2021.744234

ISSN=2296-861X

ABSTRACT=Food-grade high internal-phase Pickering emulsions (HIPPEs) stabilized by solid or colloidal particles take advantages over the traditional high internal-phase emulsions by low-molecular-weight surfactants have attracted extensive attention nowadays. However, looking for new appropriate particle stabilizers is the common method for HIPPEs preparation. it is crucial to found new strategy for the development of functional HIPPEs with controllable properties. In this study, high concentration of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) were used for the preparation of HIPPEs for the first time. Visual observations, creaming index (CI), microstructure, and rheology tests were carried out to investigate the potential of XG/Ly NPs as HIPPEs stabilizers. Results indicated that XG/Ly NPs could stabilize oil droplets in the concentration range of 0.5%–4% (w/v). The HIPPEs with a minimal particle concentration of 1% exhibited a remarkable physical stability (CI reached 0%). Notably, rheological measurements showed that a high stability of solid-like HIPPEs were successfully obtained with the increase of XG/Ly NPs concentrations due to the slight decrease of n value (0.73-0.41). Overall, the HIPPEs stabilized by XG/Ly NPs exhibited an excellent capacity of oil loading and rheopexy, which might provide feasible strategy for the development of functional emulsion systems with controllable structures.