JoVE - Journal of Visualized Experiments
JoVE Visualize
Contact Us

Almond protein as Pickering emulsion stabilizer: Impact of microgel fabrication method and pH on emulsion stability

  • 0Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, Brazil.
International Journal of Biological Macromolecules +

|

September 21, 2024

|

September 21, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

This study demonstrates stable almond protein Pickering emulsions using microgels. Emulsion stability depends on microgel fabrication method and pH, with calcium crosslinking showing promise for acidic conditions.

Area Of Science

  • Food Science and Technology
  • Colloid and Surface Science
  • Materials Science

Background

  • Pickering emulsions offer an alternative to conventional emulsions.
  • Almond proteins are a potential source for emulsion stabilizers.
  • Microgel fabrication methods influence particle properties and emulsion performance.

Purpose Of The Study

  • To evaluate almond protein-derived microgels for stabilizing Pickering emulsions.
  • To investigate the impact of microgel fabrication method (heat treatment, transglutaminase, calcium) and pH on emulsion stability.
  • To understand the relationship between microgel properties (size, zeta potential, thiol content) and emulsion characteristics.

Main Methods

  • Fabrication of almond protein microgels via heat treatment (HT), transglutaminase (TG), or calcium (CA) crosslinking.
  • Characterization of microgels at pH 3 and pH 7, including size, polydispersity, zeta potential, and free thiol content.
  • Preparation and stability assessment of Pickering emulsions using Turbiscan Stability Index (TSI) and rheological measurements (elastic modulus G').

Main Results

  • Acidic pH (pH 3) denatured almond proteins, increased microgel size, and decreased zeta potential compared to neutral pH (pH 7).
  • Calcium-crosslinked microgels (EM_CApH3) exhibited enhanced emulsion stability in acidic conditions, contrary to other methods.
  • Emulsion stability correlated with microgel properties; lower TSI values and higher elastic modulus (G') indicated greater stability, particularly for calcium and TG-crosslinked emulsions at pH 7.

Conclusions

  • Stable almond protein-based Pickering emulsions can be produced.
  • Microgel fabrication method and pH are critical factors modulating emulsion properties.
  • Calcium crosslinking is a promising strategy for achieving stable almond protein Pickering emulsions in acidic environments.

Keywords: