The study on stability of food-grade Pickering emulsion and the loading of β-carotene
FENG Xin1, MA Liang1,2, DAI Hongjie1,3, FU Yu1, YU Yong1, ZHU Hankun1, WANG Hongxia1, ZHANG Yuhao1,2,3*
1(College of Food Science, Southwest University, Chongqing 400715, China) 2(Biological Science Research Center, Academy for Advanced Interdisciplinary Studies, Southwest University, Chongqing 400715, China) 3(Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Chongqing 400715, China)
Abstract: The pH, ionic strength and thermal stability of food-grade Pickering emulsion based on gelatin were studied systematically, and three kinds of Pickering emulsion were used to realize the loading of β-carotene. The results showed that stable Pickering emulsion could hardly be formed at the near isoelectric point (pH 5). Increasing the electrostatic repulsion force of the GNPs dispersion was beneficial to the formation of uniform Pickering emulsion. Meanwhile, the addition of NaCl could increase droplet size and creaming (CI) due to electrostatic shielding. With the further increase of ionic strength (100-500 mmol/L), the droplet size and the CI showed a decrease and tend to be stable due to the improvement of the interaction among droplets. Furthermore, the droplet size and CI increased with the prolongation of heating time. The study of β-carotene loading showed that the high viscoelastic Pickering emulsion could significantly reduce the photo-degradation of β-carotene, and remained over 70% after 30 d of storage (4 ℃). Moreover, the high viscoelastic emulsion would significantly improve the bio-accessibility of β-carotene, which was more conducive to digestion and absorption in vivo.
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2021, Vol. 47 
