Preparation and Application of High Internal Phase Pickering Emulsion Gels Stabilized by Starch Nanocrystal/Tannic Acid Complex Particles

Abstract

Herein, the starch nanocrystal/tannic acid (ST) complex particles, which were prepared based on the hydrogen bond between starch nanocrystal (SNC) and tannic acid (TA), were successfully used to stabilize the HIPPE gels. The optimal TA concentration of the ST complex particles resulted in better water dispersibility, surface wettability, and interfacial activity as compared to SNC. The hydrogen bond responsible for the formation of ST complex particles and subsequent stable emulsions was demonstrated by varying the pH and ionic strength of the aqueous phase. Notably, the HIPPE gels stabilized via the ST complex particles can maintain long-term stability for up to three months. The HIPPEs stabilized via the ST complex particles all displayed gel-like features and had smaller droplets and denser droplet networks than the SNC-stabilized HIPPEs. The rheological behavior of HIPPE gels stabilized via the ST complex particles can be readily changed by tuning the mass ratio of SNC and TA as well as pH. Finally, the prepared HIPPE gels used to effectively protect encapsulated β-carotene against high temperatures and ultraviolet radiation and its controllable release at room temperature were demonstrated. It is anticipated that the aforementioned findings will provide new perspectives on the preparation of Pickering emulsion for delivery systems.

Keywords

• starch nanocrystal
• tannic acid
• Pickering stabilizer
• high internal phase emulsions (HIPEs)
• HIPE gels