Benzenedialdehyde-crosslinked Gelatin Nanoparticles for Pickering Emulsion Stabilization

Overview

Journal Curr Res Food Sci

Date 2025 Jan 16

PMID 39817040

Authors

Huan Gong

Lijia Chen

Guangyi Kan

Wenjie Zhang

Qiqi Qian

Xichang Wang

Jian Zhong

Affiliations

Soon will be listed here.

Abstract

In this work, three types of benzenedialdehydes (1,2-, 1,3-, and 1,4-BDAs) were used to prepare BDA-crosslinked gelatin nanoparticles and the 1,2-BDA-crosslinked gelatin nanoparticle was explored to stabilize fish oil-loaded Pickering emulsions. The nanoparticle preparation was dependent on both pH and crosslinker types. 1,2-BDA and preparation pH of 12.0 induced the most nanoparticle amounts among the three BDAs and a pH range of 3.0-12.0. The crosslinked gelatin nanoparticles (10-nm scale) could aggregate to form larger nanoparticles (hundred-nanometer scale) in the water. The BDA crosslinking induced lower emulsifying properties (EAI: 10.2 ± 0.3 m/g; ESI: 69.7 ± 3.6 min) for gelatin nanoparticles than gelatin (EAI: 30.9 ± 0.6 m/g; ESI: 267.8 ± 2.0 min). With the increase of the gelatin nanoparticle concentrations (5-40 g/L), the emulsion viscosity increased (163 ± 9-422 ± 3 mPa s at the rotary speed of 60 rpm), the interfacial tension decreased (10.3 ± 0.2-7.2 ± 0.2 mN/m), and the creaming indexes decreased (42.1% ± 0.7%-13.3% ± 0.8% at day 21). The higher sodium chloride concentration (0.0-0.8 mol/L) induced the lower emulsion stability, even obvious phase separation (0.8 mol/L of NaCl). Therefore, the sodium chloride addition should be carefully considered for the development of emulsion-based foods. This work provided useful information for the development and application of protein nanoparticles.

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