TY - JOUR
T1 - Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles
AU - Cuevas-Gómez, Andrea P.
AU - González-Magallanes, Berenice
AU - Arroyo-Maya, Izlia J.
AU - Gutiérrez-López, Gustavo F.
AU - Cornejo-Mazón, Maribel
AU - Hernández-Sánchez, Humberto
N1 - Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2022/7/1
Y1 - 2022/7/1
N2 - The stabilization of Pickering emulsions by nanoparticles has drawn great interest in the field of food science and technology. In this study, α-Lactalbumin nanoparticles prepared by the desolvation and cross-linking method from protein solutions with initial pH values of 9 and 11 were used to stabilize squalene-rich amaranth oil Pickering o/w emulsions. The effect of different concentrations of nanoparticles on the size, size distribution, ζ potential, and emulsion stability was evaluated using dynamic light scattering, electron microscopy, and light backscattering. Dependence of the emulsions’ droplet size on the nanoparticle concentration was observed, and the critical coverage ratio was reached when 5–10% nanoparticles concentration was used. Our findings suggest that α-LA nanoparticles at a 10% concentration can be used as novel stabilizers for Pickering emulsions to provide protection for beneficial lipophilic bioactive compounds. This is the first time that native α-LA nanoparticles have been used as stabilizers of Pickering emulsions.
AB - The stabilization of Pickering emulsions by nanoparticles has drawn great interest in the field of food science and technology. In this study, α-Lactalbumin nanoparticles prepared by the desolvation and cross-linking method from protein solutions with initial pH values of 9 and 11 were used to stabilize squalene-rich amaranth oil Pickering o/w emulsions. The effect of different concentrations of nanoparticles on the size, size distribution, ζ potential, and emulsion stability was evaluated using dynamic light scattering, electron microscopy, and light backscattering. Dependence of the emulsions’ droplet size on the nanoparticle concentration was observed, and the critical coverage ratio was reached when 5–10% nanoparticles concentration was used. Our findings suggest that α-LA nanoparticles at a 10% concentration can be used as novel stabilizers for Pickering emulsions to provide protection for beneficial lipophilic bioactive compounds. This is the first time that native α-LA nanoparticles have been used as stabilizers of Pickering emulsions.
KW - Pickering emulsion
KW - amaranth oil
KW - nanoparticles
KW - α-lactalbumin
UR - http://www.scopus.com/inward/record.url?scp=85134032245&partnerID=8YFLogxK
U2 - 10.3390/foods11141998
DO - 10.3390/foods11141998
M3 - Artículo
C2 - 35885241
AN - SCOPUS:85134032245
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 14
M1 - 1998
ER -