Pickering emulsion gels based on tea polyphenol particles: non-ionic polysaccharide-driven interfacial reinforcement...

Area of Science:

• Food Science
• Materials Science
• Colloid and Surface Chemistry

Background:

• Pickering emulsion gels are stabilized by solid particles at the oil-water interface.
• Tea polyphenols offer potential as food-grade stabilizers.
• Hydrocolloids like HPMC can modify emulsion properties.

Purpose of the Study:

• To investigate the reinforcing effect of HPMC on tea polyphenol-stabilized Pickering emulsion gels.
• To determine the influence of HPMC addition sequence, volume fraction, and concentration.
• To elucidate the mechanism of HPMC-mediated reinforcement.

Main Methods:

• Systematic variation of HPMC parameters (addition sequence, volume fraction, concentration).
• Assessment of emulsion gel stability (long-term storage, centrifugation).
• Microstructural analysis and rheological measurements.

Main Results:

• HPMC significantly improved both storage and centrifugal stability.
• HPMC reinforced the interfacial film primarily through depletion interactions.
• Increased HPMC volume fraction and concentration enhanced gel strength and stability.
• HPMC content was the critical factor, overriding addition sequence.

Conclusions:

• HPMC is an effective food-grade additive for reinforcing tea polyphenol Pickering emulsion gels.
• HPMC content is the primary determinant of gel properties and stability.
• This study offers a strategy for developing stable emulsion-based food products.