Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology,...

Pickering emulsions are widely utilized in the food industry due to their excellent stability and inherent safety. Ovomucin (OVN), a natural protein recognized for biocompatibility, remains underexplored in emulsion stabilization. This study prepared ovomucin-xanthan gum (OVN-XG) nanoparticles via a pH cycling method and systematically evaluated their characteristics and stabilization efficiency in Pickering emulsions. Results demonstrated that xanthan gum underwent deacetylation during the transition from alkaline to neutral conditions, significantly improving interaction with OVN. Optimal nanoparticle formation occurred at an OVN-to-XG ratio of 10:2, yielding nanoparticles sized approximately 208.77 nm. OVN-XG nanoparticles effectively stabilized Pickering emulsions under varied oils, temperatures, pH conditions, ionic strengths, and freeze-thaw cycles. Stability increased notably at higher oil ratios, likely due to elevated emulsion viscosity, reducing droplet aggregation and phase separation. Consequently, OVN-XG nanoparticles exhibit superior performance, suggesting significant potential for creating more stable and nutritionally enhanced Pickering emulsions in food applications.