Effect of double-induced on whey protein isolate nanoparticle formation and stabilized food-grade Pickering emulsions: Stability and gastrointestinal digestion
The effects of non-heat-induced and double-induced(heat-induced and Na<sup>+</sup>-induced) whey protein isolate nanoparticles (WPINs) at concentrations of C = 1 %, 2 %, and 5 % as well as oil fractions (φ = 0.1, 0.4, and 0.7) on the properties of food-grade Pickering emulsions (PEs) were systematically investigated. At a Na<sup>+</sup> concentrations of 300 mM, the particle size of double-induced WPINs (290 μm) is significantly larger (<i>P</i> <i><</i> 0.05) than that of non-heat-induced WPINs (210 μm). PEs stabilized by double-induced WPINs exhibited a significantly small particle size (<i>P</i> <i><</i> 0.05) compared to those stabilized by non-heat-induced WPINs under identical oil fraction and WPIN concentration conditions. Additionally, PEs with φ = 0.7 stabilized by double-induced WPINs enhanced storage and thermal stability. However, both types of PEs exhibited freeze-thaw instability. PEs stabilized by double-induced WPINs showed a slower release rate of free fatty acid during gastrointestinal digestion. These findings highlight the promising application potential of WPINs in food-grade Pickering emulsion.
Authors
- Jihong Huang (ORCID: https://orcid.org/0000-0002-0754-409X)
- Shenghua He (ORCID: https://orcid.org/0000-0002-9326-6304)
- Weiyun Guo (ORCID: https://orcid.org/0000-0002-5979-7558)
- Yonghui Wang (ORCID: https://orcid.org/0000-0003-4334-0921)
- Guanghui Li (ORCID: https://orcid.org/0000-0001-8835-8346)
- Zhiyan Chen (ORCID: https://orcid.org/0000-0002-0192-418X)
- Xueli Gao (ORCID: https://orcid.org/0000-0001-8867-3311)
Institutions
- Xuchang University (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2025-02-01
- DOI
- https://doi.org/10.1016/j.fochx.2025.102221
- Citations
- 4
- Primary Topic
- Pickering emulsions and particle stabilization
- Type
- article
- Field-Weighted Citation Impact
- 2.07