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Published on: December 23, 2013
A novel Pickering emulsion stabilized solely by hydrophobic agar microgels
Qiong Xiao1, Zizhou Chen1, Xiangji Xie2
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, PR China; National R&D Center for Red Alga Processing Technology, Xiamen 361021, PR China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, PR China.
Abstract:
A novel agar-based Pickering emulsion stabilizer was developed through the hydrophobic modification and microgelation of agar. After hexanoylation, the three-phase contact angle of hexanoylated agar (HAG) particles was adjusted from approximately 60° to 96° closing to neutral wettability. After microgelation, the particle size of the modified agar microgel was approximately 2 μm and Zeta potential reached -23.63 mV. Confocal laser microscopy and cryogenic scanning electron microscopy showed that HAG microgels formed a gel network or embedded on the surface of oil droplets, thus providing a dense barrier for oil droplets to coalesce and Ostwald ripening. The oil volume fraction and particle concentration had a significant effect on the droplet size and rheological properties of the Pickering emulsion. Pickering emulsion gels with long-term storage stability was prepared at low particle concentrations (0.7 wt%) and lower oil fractions (φ = 0.3- 0.5), which might become a new effective delivery system for bioactive substances.
