Improved Emulsifying Performance of Agarose Microgels\nby Cross-Interfacial Diffusion of Polyphenols

Noninterface-active polysaccharides\ncan acquire better emulsifying\nproperties through microgelation, yet optimizing their emulsifying\nperformance remains a significant challenge. This study introduces\na novel approach to enhance the emulsifying performance of polysaccharide\nmicrogels by leveraging the cross-interfacial diffusion of polyphenols,\nwhich promotes the interfacial adsorption of microgels. Tannic acid\n(TA) was predispersed in oil phases and subsequently emulsified with\nagarose microgel (AM) suspensions, and the impacts of TA diffusion\non the emulsifying performance of AMs was investigated. In addition,\nthe transmittance profiles of oil–water biphasic systems were\nfound to innovatively indicate the cross-interfacial diffusion of\nTA and the interfacial adsorption of AMs. The current results suggest\nthat an appropriate level of TA incorporation can benefit the emulsifying\nperformance of AMs, correlating with decreased droplet sizes and improved\nphysical stability of the emulsion. However, excessive TA might trigger\nthe clustering of AMs before they reach the interfacial layer, adversely\naffecting the emulsion stability. In conclusion, the cross-interfacial\ndiffusion of polyphenols offers a promising strategy to overcome the\nstability challenges encountered in polysaccharide microgel-stabilized\nemulsions.