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Anionic Polymerization of an Amphiphilic Copolymer for Preparation of Block Copolymer Micelles Stabilized by π-π Stacking Interactions
Published on: October 10, 2016
Construction and characterization of Pickering emulsion stabilized by agar-phenylalanine complex microgel particles
Zizhou Chen1, Xiuling Wang1, MeixiLiu1
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; Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, PR China.
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Polysaccharide-based food-grade microgel particles show promise as Pickering stabilizers when modified with biological components to optimize wettability. This study developed agar-amino acid complex microgel particles (AAMs) by integrating non-polar amino acids (e.g., phenylalanine) into agar's gel network via hydrogen bonding and hydrophobic interactions. Through thermoreversible gelation and fragmentation, AAMs were engineered to act as sustainable emulsifiers. The agar-phenylalanine complex microgel particles (APMs) exhibited enhanced surface hydrophobicity and negative charge compared to native agar microgels, enabling robust adsorption at oil-water interfaces. APMs stabilized emulsions via a self-assembled network that restricted droplet mobility and provided a physical barrier against coalescence. Critically, APM-stabilized emulsions retained stability under extreme conditions (pH 1-11, temperatures up to 70 °C), demonstrating suitability for diverse food applications. This work advances green strategies for fabricating food-grade Pickering emulsions with tunable environmental resilience.
