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Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization
Lipeng Du1, Yi Ru2, Huifen Weng2
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.
Agar-gelatin particles (AGMs) act as effective Pickering emulsifiers, creating stable oil-in-water emulsions. These novel emulsions show potential for food applications, like low-fat mayonnaise, replacing traditional stabilizers.
Area of Science:
- Food science and colloid chemistry.
- Material science of biopolymer-based particles.
Background:
- Protein- and polysaccharide-based particles show promise for stabilizing multi-phase food systems.
- Modifying particle wettability enhances colloidal system stability, enabling particle-stabilized emulsions.
Purpose of the Study:
- To develop and characterize a novel Pickering emulsifier using the Maillard reaction between acid-hydrolysed agar and gelatin.
- To investigate the structure, stability, and application of the resulting agar-gelatin particles (AGMs) in food emulsions.
Main Methods:
- Maillard reaction to synthesize AGMs from acid-hydrolysed agar and gelatin.
- Laser confocal microscopy to visualize AGM adsorption and interfacial layer formation.
- Cryo-scanning electron microscopy to analyze the self-assembled network structure of AGMs.
- Emulsion stability testing across various pH, NaCl concentrations, and temperatures.
- Rheological analysis of AGMs-stabilized mayonnaise.
Main Results:
- AGMs function as effective solid emulsifiers, forming a dense interfacial layer on oil droplets in O/W Pickering emulsions.
- AGMs self-assemble into a 3D network, preventing droplet aggregation and enhancing emulsion stability.
- Emulsions demonstrated broad stability (pH 1-11, NaCl ≤ 300 mM, T < 80°C) with optimal oil-water ratio at 6:4 and particle concentration of 0.75% (w/v).
- AGMs-stabilized Pickering emulsion successfully produced semi-solid mayonnaise with rheological properties similar to traditional mayonnaise.
Conclusions:
- Novel agar-gelatin particles (AGMs) are effective Pickering emulsifiers for creating stable oil-in-water emulsions.
- The unique self-assembly and interfacial properties of AGMs contribute significantly to emulsion stabilization.
- AGMs offer a promising alternative to hydrogenated oils in food products like mayonnaise, advancing Pickering emulsion applications in the food industry.
