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Integración óptima de nanopartículas de lignina y proteína de suero para estabilizar de forma distintiva emulsiones
Guilan Zhao1, Qian Zhang1, Yongtai Wang2
1Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation & Molecular Pharmaceutics, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, Biomass & Bioenergy Research Center, School of Life & Health Sciences, Hubei University of Technology, Wuhan 430068, China.
Abstract:
High internal phase Pickering emulsions (HIPPEs) are increasingly explored for sustainable food industries, but they rely on advanced solid particles stabilizers. In this study, we constructed an optimal lignin nanoparticles-whey protein (LNPs-WP) complex system to stabilize Pickering emulsions by forming a viscoelastic membrane at the oil-water interface through electrostatic attraction. The HIPPEs stabilized by LNPs-WP at high ratios (6:8-8:8) exhibited smaller oil droplets (d4,3 < 20 μm), higher viscosity, stronger elastic moduli and better thixotropic recovery. Notably, the optimal LNPs-WP (8:8) nanocomplexes maintained the emulsions with exceptional storage stability for 90 days, high thermal resistance up to 90 °C and strong ionic resistance with 1000 mM NaCl. Furthermore, the HIPPEs with the optimal LNPs-WP enabled 78% curcumin retention after 96 h UV-irradiation. Therefore, this study has demonstrated a powerful and green strategy for evolving desirable Pickering emulsions stabilization by optimal integration of natural bioparticles, providing a broad application in functional foods, pharmaceuticals, cosmetics and beyond.
