皮克林乳液
单宁酸
奶油
乳状液
稳定器
抗氧化剂
化学工程
聚结(物理)
化学
成分
纳米颗粒
材料科学
有机化学
纳米技术
食品科学
工程类
物理
天体生物学
作者
Bin Zhou,Sheng Gao,Xiuting Li,Hongshan Liang,Shugang Li
摘要
Summary Pickering emulsions are widely used as a carrier and protective systems in many fields for encapsulation‐specific bioactive substances. In this current study, we fabricated an antioxidant Pickering emulsions stabilised by zein/tannic acid nanoparticle. Results showed that coalescence and creaming stability of the emulsion highly depended on the concentration of the particles and the zein to TA ratio in the formulation. A 0.3% concentration of zein and a 1:1 zein to TA ratio was found to exhibit optimal stabilising capability. Given the intrinsic antioxidant activity of tannic acid, which forms a protective shell, the oxidative deterioration of the oil in the emulsion could be significantly prevented. These data suggest that the ZTNPs established in the present study are a promising emulsifier in the Pickering emulsion. It is promising as a green, safe, high‐performance particle stabiliser and a novel food ingredient for use in interface‐oriented food systems.
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