title: Gelatin-Based Nanocomplex-Stabilized Pickering Emulsions: Regulating Droplet Size and Wettability through Assembly with Glucomannan.
abstract: Particle size and surface wettability play leading roles in the distribution of particles on the oil-water interface and the stability of emulsions. This work utilized nanocomplexes assembled from gelatin and tannic acid to stabilize Pickering emulsions. The sizes and surface wettability of particles were further regulated by using a polysaccharide. The sizes of nanocomplexes ranged from 205.8 to 422.2 nm and increased with the addition of polysaccharide. Their contact angles decreased from 84.1° to 59.3°, revealing their hydrophilic nature. Results of fluorescence microscopy and cryo-scanning electron microscopy indicated that nanocomplexes were located at the oil-water interface. Interfacial shear and dilatational rheological data revealed a fast and irreversible adsorption behavior, which differed from rearrangement of gelatin molecules at the oil-water interface. The minimal concentration of nanocomplexes required to stabilize emulsions was 0.1 wt %. Our results demonstrated that protein-polyphenol-polysaccharide nanocomplexes had the potential to be applied to form stable surfactant-free food emulsions for the delivery of nutraceuticals.
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University , 1st Shizishan Road, Wuhan, Hubei 430070, P. R. China.|Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education , 1st Shizishan Road, Wuhan, Hubei 430070, P. R. China.|Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
authors.forename: Weiping
authors.initials: W
authors.lastname: Jin
authors.affiliation: Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
authors.forename: Jieyu
authors.initials: J
authors.lastname: Zhu
authors.affiliation: Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
authors.forename: Yike
authors.initials: Y
authors.lastname: Jiang
authors.affiliation: Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States.|Department of Food Science and Technology, Zhejiang University of Technology , Hangzhou, Zhejiang 310014, P. R. China.
authors.forename: Ping
authors.initials: P
authors.lastname: Shao
authors.affiliation: College of Food Science and Technology, Huazhong Agricultural University , 1st Shizishan Road, Wuhan, Hubei 430070, P. R. China.|Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education , 1st Shizishan Road, Wuhan, Hubei 430070, P. R. China.
authors.forename: Bin
authors.initials: B
authors.lastname: Li
authors.affiliation: Department of Food Science, Rutgers University , 65 Dudley Road, New Brunswick, New Jersey 08901, United States.
authors.forename: Qingrong
authors.identifier: http://orcid.org/0000-0001-8637-0229
authors.initials: Q
authors.lastname: Huang
mesh_terms: D004655:Emulsions / Q000737:chemistry; D005780:Gelatin / Q000737:chemistry*; D008351:Mannans / Q000737:chemistry*; D053758:Nanoparticles / Q000737:chemistry*; D010316:Particle Size; D011134:Polysaccharides / Q000737:chemistry; D017155:Wettability
chemical_list: D004655:Emulsions; D008351:Mannans; D011134:Polysaccharides; C022901:(1-6)-alpha-glucomannan; D005780:Gelatin
keywords: Pickering emulsion; interfacial tension; nanocomplexes; particle size; surface wettability