Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles

Jiaxin Lu; Xiaojing Li; Chao Qiu; David Julian McClements; Aiquan Jiao; Jinpeng Wang; Zhengyu Jin

doi:10.3390/foods11030450

Foods (Feb 2022)

Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles

Jiaxin Lu,
Xiaojing Li,
Chao Qiu,
David Julian McClements,
Aiquan Jiao,
Jinpeng Wang,
Zhengyu Jin

Affiliations

Jiaxin Lu: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
Xiaojing Li: College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
Chao Qiu: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
David Julian McClements: Department of Food Science, University of Massachusetts, Amherst, MA 01060, USA
Aiquan Jiao: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China
Jinpeng Wang: Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
Zhengyu Jin: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China

DOI: https://doi.org/10.3390/foods11030450
Journal volume & issue: Vol. 11, no. 3
p. 450

Abstract

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This study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were characterized with FITR, XRD, and TGA to prove its successfully crosslinking, then characterized by DLS system and scanning electron microscopy showing the smallest average particle size was 434.2 ± 2.5 nm and it increased with the ratio of PA-CD to CS increasing. Pickering emulsions stabilized by CS-PA-CD nanoparticles was prepared and it showed the best stability at around pH 6. The particle concentration higher than 1.0% (w/v) and the oil fraction above 0.5% (v/v) could reach the emulsion stability. In addition, the Pickering emulsions were stable at various temperature (30–70 °C) and influenced by the certain change of ionic strength (0–500 mM). These CS-PA-CD Pickering emulsions showed great application in the formation of functional foods and pharmaceutical industries.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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