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Pickering emulsion stabilized by Haematococcus pluvialis protein particles and its application in dumpling stuffing
Chenyue Liu1, Shasha Cheng1, Haitao Wang1
1School of Food Science and Technology, Dalian Polytechnic University, Qinggongyuan1, Ganjingzi District, Dalian 116034, Liaoning, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
Food Research International (Ottawa, Ont.)
|June 14, 2023
Summary
Haematococcus Pluvialis protein (HPP) effectively stabilizes high oil content Pickering emulsions. These HPP-stabilized emulsions demonstrate excellent stability and antioxidant properties, suitable for nutritional applications.
Area of Science:
- Food Science and Technology
- Colloid and Surface Science
- Biomaterials
Background:
- Pickering emulsions offer enhanced stability compared to conventional emulsions.
- Natural proteins are explored as sustainable emulsifiers.
- Haematococcus Pluvialis protein (HPP) possesses unique properties for emulsion stabilization.
Purpose of the Study:
- To develop stable oil-in-water Pickering emulsions using HPP.
- To investigate the impact of HPP concentration and oil phase ratio on emulsion properties.
- To evaluate the stability and functional benefits of HPP-stabilized emulsions.
Main Methods:
- One-step emulsification method for preparing HPP-stabilized Pickering emulsions.
- Characterization of emulsion droplet size, stability under various conditions (pH, ionic strength, temperature), and rheological properties.
- Nuclear Magnetic Resonance (NMR) relaxation, DPPH and ABTS radical scavenging assays.
- Preparation and evaluation of nutritional microspheres in a food matrix (dumplings).
Main Results:
- HPP enabled high internal oil phase (up to 70%) with an average droplet size of 20 μm.
- Emulsions with 2.5% HPP and 70% oil showed optimal stability over 14 days, enduring acidic conditions, high ionic strength, and temperature variations.
- All emulsions exhibited shear-thinning behavior; increased HPP and oil content enhanced G' and G'' moduli.
- NMR relaxation indicated reduced water mobility with higher HPP concentrations, improving stability.
- HPP-stabilized emulsions inhibited oil oxidation due to astaxanthin's antioxidant activity.
- Nutritional microspheres maintained stability in dumplings, minimizing loss of astaxanthin and DHA during boiling.
Conclusions:
- HPP is a highly effective emulsifier for creating stable, high-oil Pickering emulsions.
- The emulsions exhibit excellent physical and chemical stability, along with antioxidant properties.
- HPP-stabilized nutritional microspheres offer a promising approach for delivering sensitive nutrients in food products.
