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Novel Pickering emulsions using abalone oligopeptide-xanthan gum complexes: effect of xanthan gum concentrations
Siping Li1, Wuyin Weng1, Linfan Shi1
1College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.
Background:
Recent research has increasingly focused on Pickering emulsion systems owing to their reduced environmental impact compared to traditional stabilization methods. However, whether abalone oligopeptides (AO) combined with xanthan gum (XG) can stabilize Pickering emulsions is still unclear. Therefore, Pickering emulsions prepared by abalone oligopeptide-xanthan gum complexes (AXPEs) at different XG concentrations were prepared.
Results:
The absolute value of zeta potential of AXPEs showed a positive correlation with XG concentrations. This positive correlation could be attributed to the characteristics of XG as an anionic polyelectrolyte, with a zeta potential of 36.67 ± 1.85 mV and the average size of 64.63 ± 1.10 μm at the XG concentration of 4% (w/v), respectively. The size of AXPEs decreased with the increase in XG concentrations.
Conclusion:
AXPEs could be stable at the XG concentration of 4% (w/v). This study could broaden the application of marine oligopeptides as stabilizers for Pickering emulsions in the food industry. © 2025 Society of Chemical Industry.
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