Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values

Zhongyang Ren; Zhongzheng Chen; Yuanyuan Zhang; Xiaorong Lin; Wuyin Weng; Guangming Liu; Bin Li

doi:10.1016/j.foodchem.2021.131795

Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values

Food Chem. 2022 May 1:375:131795. doi: 10.1016/j.foodchem.2021.131795. Epub 2021 Dec 7.

Authors

Zhongyang Ren¹, Zhongzheng Chen², Yuanyuan Zhang², Xiaorong Lin², Wuyin Weng³, Guangming Liu⁴, Bin Li⁵

Affiliations

¹ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, China.
² College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China.
³ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, China.
⁴ College of Food and Biological Engineering, Jimei University, Xiamen 361021, China.
⁵ College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China. Electronic address: bli@scau.edu.cn.

PMID: 34922274
DOI: 10.1016/j.foodchem.2021.131795

Abstract

This study aimed to explore the characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles (TWIPNs) at different pH values. The characteristics of TWIPNs at different pH values were analysed first. The average hydrodynamic diameter of TWIPNs in the suspension was smaller than 400 nm at pH 7-11. TWIPNs at pH 3 could not be used to stabilize Pickering emulsions. The flocculation index (FI) of fresh TWIPN-stabilized Pickering emulsions (TWIPNPEs) at pH 5 was higher than those of TWIPNPEs at pH 7-11 (FI < 5%), indicating that bridging flocculation led to the aggregation of small emulsion droplets. The zeta potential of TWIPNPEs at pH 7-11 did not change after 7 d. In addition, the TWIPNPEs showed gel-like properties under neutral and alkaline conditions. These results will be helpful for broadening the application of TWIPNPEs at different pH values.

Keywords: Pickering emulsions; Protein nanoparticles; Rheological behaviour; Stability; Tea leaves.

MeSH terms

Emulsions
Hydrogen-Ion Concentration
Nanoparticles*
Particle Size
Tea
Water*

Substances

Emulsions
Tea
Water