Milled miscellaneous black rice particles stabilized Pickering emulsions with enhanced antioxidation activity

This work attempted to obtain miscellaneous black rice particles through directly modifying black rice using media mill, and develop milled black rice particles stabilized Pickering emulsions with intrinsic antioxidation functionalities. Particle size of milled black rice particles was reduced sharply from over twenty micrometers to 773 nm after only 90 min of milling. Slight degradation of some sensitive bioactive compounds (such as cyanidin-3-glucoside) occurred during milling process. While the bound phenolics (e.g. protocatechuic acid, ferulic acid) were well retained. Milled black rice particles exhibited good free radical scavenging activity. These milled black rice particles exhibited ability to form Pickering emulsions with good storage and heating stability. Besides, these Pickering emulsions possessed enhanced lipid antioxidation. This study offers a facile strategy to develop food-grade Pickering emulsions with intrinsic antioxidant properties by directly modify black rice as complex particulate emulsifiers through media milling process.