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Benzenedialdehyde-crosslinked gelatin nanoparticles for Pickering emulsion stabilization
Huan Gong1,2, Lijia Chen1,2, Guangyi Kan1,2
1Medical Food Laboratory, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Institute for Pediatric Research, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai, 200092, China.
Current Research in Food Science
|January 16, 2025
Summary
Benzenedialdehyde-crosslinked gelatin nanoparticles were synthesized and used to stabilize fish oil emulsions. Higher nanoparticle concentration improved emulsion stability, but increased salt concentration reduced it.
Area of Science:
- Materials Science
- Food Science
- Colloid and Surface Science
Background:
- Protein-based nanoparticles offer potential for stabilizing emulsions.
- Crosslinking modifies nanoparticle properties and performance.
- Pickering emulsions are stabilized by solid particles.
Purpose of the Study:
- To synthesize benzenedialdehyde-crosslinked gelatin nanoparticles.
- To evaluate their ability to stabilize fish oil-in-water Pickering emulsions.
- To investigate the effects of nanoparticle concentration and ionic strength on emulsion properties.
Main Methods:
- Synthesis of gelatin nanoparticles using three benzenedialdehydes (1,2-, 1,3-, 1,4-BDAs) at varying pH.
- Characterization of nanoparticle size and aggregation.
- Preparation and evaluation of fish oil-loaded Pickering emulsions stabilized by 1,2-BDA-crosslinked gelatin nanoparticles.
- Assessment of emulsion properties including viscosity, interfacial tension, and creaming stability at different nanoparticle and NaCl concentrations.
Main Results:
- 1,2-BDA and pH 12.0 yielded the highest amount of crosslinked gelatin nanoparticles.
- Crosslinked nanoparticles exhibited lower emulsifying activity and stability compared to native gelatin.
- Increased gelatin nanoparticle concentration enhanced emulsion viscosity and stability while reducing interfacial tension.
- Higher sodium chloride concentrations negatively impacted emulsion stability, leading to phase separation at 0.8 mol/L.
Conclusions:
- Benzenedialdehyde-crosslinked gelatin nanoparticles can stabilize fish oil Pickering emulsions.
- Emulsion performance is tunable via nanoparticle concentration and ionic strength.
- Careful consideration of salt concentration is crucial for developing stable emulsion-based food products using these nanoparticles.
