| The study received support from the National Natural Science Foundation of China(32072238).High internal phase Pickering emulsions(HIPPEs)are a distinct type of emulsion with an internal phase volume fraction greater than 74%,stabilized by solid particles.HIPPEs have garnered significant attention for their excellent material properties and processing applicability.Natural food-sourced proteins and polysaccharides possess good oil-water amphiphilicity and unique advantages of being environmentally friendly and safe,making them ideal choices for stabilizing HIPPEs.However,current research primarily focuses on highly purified single protein or polysaccharide,which can be prohibitively expensive,making industrial production challenging.Therefore,it is necessary to find suitable stable particles and explore their diversified,personalized,and health-oriented application forms to achieve the transformation of basic research on high internal phase emulsions.Hence,this study aims to explore the use of economically viable Pickering stabilizers sourced from everyday foods,optimize their properties through various processing methods,and investigate the personalized applications of emulsion systems based on these stabilizers.The results are beneficial for the development of the food and health industries in the new era.In this study,natural mixed proteins from everyday foods(e.g.,egg white protein,EWP;casein,CA)were selected.Three processing methods,including heatdriven gelation,p H-driven non-covalent binding with polysaccharides,and ultrasounddriven promotion of protein-polysaccharide crosslinking followed by electrostatic deposition,were employed to optimize Pickering stabilizer properties and produce HIPPEs.The colloidal characteristics and structural features of Pickering stabilizers were characterized,and the impact of processing methods on Pickering stabilizer performance was evaluated.The microstructure,physical/chemical stability,and rheological properties of HIPPEs were also characterized.Finally,the potential applications of HIPPEs were explored based on their advantageous characteristics.The main findings of this study are as follows:(1)EWP and egg white protein gel(EWPG)were constructed using heat-driven methods to prepare HIPPEs with two different structures of Pickering stabilizers.The micro-particle size,storage stability,rheological properties,and oxidative stability were characterized for HIPPEs prepared with two different stabilizers.The potential for both types of HIPPEs as delivery carriers was also evaluated.The results indicated that heatdriven methods can promote protein structure unfolding to form aggregates,and the resulting HIPPEs have weak structures(lower elasticity and energy storage modulus,hardness,centrifugation and freeze-thaw stability,and gel strength).Nonetheless,they exhibit better storage stability,oxidative stability,and better bioavailability of active ingredients.The β-carotene bioavailability of both types of HIPPEs was significantly higher than that of corn oil(38.81%).The study confirms that the shape and distribution of stable particles have a significant impact on the stability of HIPPEs,with HIPPEs with a vine-like interface particle network exhibiting better centrifugation stability properties,while stable particles that tend to aggregate preferentially form HIPPEs with better environmental sensitivity.(2)The study involved constructing self-assembling nanoparticles of CS and CA using p H-driven methods.The researchers characterized the colloid properties and functional group binding,and evaluated the stability and protective effect of HIPPEs on active ingredients after stabilization.The results indicated that the CS and CA were combined by hydrogen bonds and hydrophobic interactions.A high concentration of the CS nanoparticles system with a p H of 4.0 exhibited superior stability,with smaller particle size,turbidity,PDI,and higher potential.HIPPEs stabilized by CS-CA NPs showed exceptional stability,with no phase separation observed after 18 months of dark storage and 1 month of storage at 80℃.Furthermore,the CS-CA stabilized HIPPEs significantly improved the bioavailability(2.56 times)and chemical stability(thermal,UV,and storage)of β-carotene.The study suggests that HIPPEs stabilized by CS-CAbased systems have the potential to be a high quality production material for lipidsoluble nutritional health products.(3)The study also involved the construction of unique core-shell-shell nanoparticles using ultrasound and electrostatic deposition,with optimized preparation conditions.The researchers performed rheological performance evaluation and 3D printing simulation for HIPPEs prepared by centrifugation.The results demonstrated that ultrasound power,centrifugal speed,and p H after ultrasound significantly impacted the final product.The optimal conditions for preparing the emulsion were an ultrasound power of 300 W and a centrifugal force of 10000 g.Electrostatic deposition can significantly alter the particle properties,and HIPPEs stabilized by these particles exhibited significantly improved elastic modulus and energy storage modulus,as well as good compressive rebound and shear dilution capacity compared to the control group.The HIPPEs also had the potential to recover their original viscosity and elasticity after3 D printing,providing crucial technical support for the sustainable development of 3D natural printing materials. |
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