Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 124 - 131

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030394

Preparation and characterization of Pickering emulsion stabilized by gelatin nanoparticles

  • WANG Xinxin ,
  • WU Xia ,
  • LI Defu ,
  • MU Changdao ,
  • GE Liming
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  • (School of Chemical Engineering, Sichuan University, Chengdu 610065, China)

Received date: 2021-12-15

  Revised date: 2022-01-16

  Online published: 2023-02-14

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Abstract

Gelatin nanoparticles were prepared through a two-step desolvation method combined with genipin crosslinking. Then O/W Pickering emulsion was prepared by homogeneous emulsification method using gelatin nanoparticles as emulsifier and corn oil as the oil phase. The effects of gelatin nanoparticle concentration, emulsification time, rotation rate, pH of the aqueous phase, and salt ion concentration on Pickering emulsions were investigated. Results showed that gelatin nanoparticles were spherical particles with smooth surfaces. The particle size was about 186.7 nm. The isoelectric point of gelatin nanoparticles was about 6, and their three-phase contact angle was 76.6°. The morphology and size of droplets of Pickering emulsion were comprehensively investigated. The optimal preparation parameters of Pickering emulsion stabilized with gelatin nanoparticles were as below: the concentration of gelatin nanoparticles was 20.0 mg/mL, the emulsification time was 90 s, the emulsification speed was 13 000 r/min, the pH of the aqueous phase was 8.0, and the concentration of sodium chloride was 50 mmol/L. Pickering emulsion prepared under the optimal process could withstand more than 40% shear strain, showing good stability.

Key words： Pickering emulsion; gelatin nanoparticles; genipin; Schiff's base crosslinking; homogeneous emulsification

Cite this article

WANG Xinxin , WU Xia , LI Defu , MU Changdao , GE Liming . Preparation and characterization of Pickering emulsion stabilized by gelatin nanoparticles[J]. Food and Fermentation Industries, 2023 , 49(1) : 124 -131 . DOI: 10.13995/j.cnki.11-1802/ts.030394

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