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Food Chemistry

Food Chemistry

IF: 8.5
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Casein-grape seed proanthocyanidins complexes stabilized Pickering emulsion gels based on Lycium Barbarum seed oil with excellent mechanical properties and?…

Published:12 December 2024 DOI: 10.1016/j.foodchem.2024.142416
Xin Zhou, Jie Shi, Na Yu, Xiuzhen Zhu, Qiqi Zhang, Lanlan Ma, Shan Mao, Wenbao Zuo, Xia Zhang, Jianhong Yang

Abstract

Pickering emulsion gels received extensive attention in encapsulating fat-soluble substances such as Lycium barbarum seed oil (LBSO). However, the gels presented poor mechanical properties, otherwise, their physical encapsulation cannot inhibit lipid peroxidation. Herein, grape seed proanthocyanidins (OPCs) and casein (CAS) complexes interacted through hydrogen and covalent bonds were proposed to build Pickering emulsion gels and encapsulate LBSO, which changed the secondary structures of CAS and further enhanced emulsifying ability, oxidation resistance, and gelling performance. The CAS-OPCs gels had better microstructures and mechanical properties due to the enhancement of hydrogen and covalent interactions. Furthermore, gels with OPC contents of 8.00?mg/mL had performance in 3D printing. And gels reduced the peroxide value of LBSO (9.33±0.20 to 1.39±0.22?mmol/kg) after heating. This study helps reveal the possible mechanisms of OPCs on gels and provides a reference for the application and research of OPCs and CAS composites in Pickering emulsion gels.

Substances (6)

Materials
Procduct Name CAS Molecular Formula Supplier Price
Sodium dodecyl sulfate 151-21-3 C12H26O4S.Na 1534 suppliers $6.00-$3560.00
Urea 57-13-6 CH4N2O 1047 suppliers $5.00-$9960.00
Potassium bromide 7758-02-3 BrK 771 suppliers $14.00-$1660.00
Nile Red 7385-67-3 C20H18N2O2 361 suppliers $5.00-$945.00
2,2-diphenyl-1-picrylhydrazyl 1898-66-4 C18H12N5O6* 348 suppliers $14.00-$1084.20
NILE BLUE CHLORIDE 2381-85-3 C20H20ClN3O 184 suppliers $8.00-$1083.16

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