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Pickering emulsions with enhanced storage stabilities by using hybrid β-cyclodextrin/short linear glucan
Yao Hu1, Chao Qiu1, Zhengyu Jin2
1School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
Abstract:
Stable Pickering emulsions were prepared by using hybrid β-cyclodextrin/short linear glucan nanoparticles (β-CD/SLG NPs). The β-CD/SLG NPs displayed spherical shape and with an average size at around 60 nm. Newly formed SLG-β-CD structure in the nanoparticles was thought the main reason for the improved thermal stability, alleviated aggregation, and improved dispersity in aqueous systems. Depending on the contact angle and zeta-potential results, unique emulsifying mechanism of β-CD/SLG NPs was existed. The formation of inclusion complex between β-CD and oil molecules accelerated the adsorption of the whole nanoparticles at the oil-water interface, while the swelling of SLG contributed to the long-term stability (6 months) of emulsions. Once the hybrid ratio of β-CD/SLG NPs reached saturation (1:1), excess β-CD led to co-emulsifying effect of both the hybrid regions and easily dissociated β-CD regions. These hybrid β-CD/SLG NPs showed superiority with great potential in applications to the food, cosmetic, and pharmaceutical industries.
