Heat stability promoted Pickering emulsions stabilized by glidian/sodium caseinate nanoparticles and konjac glucomannan
Abstract
Pickering emulsions have attracted much attention in the food industry due to their green and non-polluting properties. Effect of konjac glucomannan (KGM) on the heat stability of Pickering emulsions were analyzed by optical microscopy, confocal laser scanning microscope (CLSM), volume mean diameter (d4,3), creaming index (CI) and rheological tests.
The results showed that the emulsions without KGM were unstable and delaminated after heat treatment. The d4,3 value of the Pickering emulsion prepared without KGM and 40% oil phase fraction (v/v) was 11.33 +- 0.86 mu m at room temperature, while it increased to 35.97 +- 2.00 mu m after heat treatment at 100 degrees C.
The Pickering emulsions with KGM concentration of 0.6% and camellia oil content of 60% exhibited desirable particle size and viscoelasticity even after treatment at 100 degrees C. Therefore, it can be inferred from the results that the increase of KGM concentration and camellia oil content can improve the thermal stability of Pickering emulsion.
This study broadens the idea of the processing treatment of Pickering emulsions in food applications and provides a feasible method and theoretical basis for their application in food, pharmaceutical and cosmetic fields.