Study on Pickering Emulsions Stabilized by Tea Polyphenols/Gelatin/Chitosan Nanoparticles

Abstract The tea polyphenols/gelatin/chitosan (TGC) nanoparticle was prepared and applied to stabilize Pickering emulsions. The particle size of TGC nanoparticle was about 880 nm with the mass ratio of tea polyphenols to gelatin 1:2. The apparent viscosity of TGC nanoparticle showed typical non Newtonian pseudoplastic behavior, and increased with the increase of tea polyphenols content at the same shear rate. The size distribution of Pickering emulsions stabilized by TGC nanoparticles was highly uniform. The average droplet size of emulsions increased from 46 μm to 80 μm when the mass fraction of oil phase increased from 30% to 60%. The emulsified volume fraction increased with the increase of oil fraction. Nanoparticles provide a strong force on the oil-water interface and effectively inhibit the aggregation and coalescence of droplets. The Pickering emulsion exhibited good storage stability and good stability under high temperature heating.