Pickering Emulsion Interfacial Architecture and Performance Tuned by Zein–Tannic Acid Particle Preparation and Emulsification

In this study, we investigated how the formation and properties of Pickering emulsions (PEs) stabilized by zein/tannic acid particles (ZTAPs) are impacted by the method used to generate the particles, before or during emulsification. ZTAPs were obtained through two antisolvent precipitation methods (sequential and co-precipitation) across zein/tannic acid molar ratio (R) range of 1/0 to 1/30. Emulsions were prepared using four methods, either with pre-formed ZTAPs or by mixing zein and tannic acid immediately before or during emulsification. The results indicated that pre-forming the particles prior to emulsification is crucial for controlling droplet size and homogeneity, while the quantity of tannic acid plays a supporting role. Tannic acid is not only critical for emulsion stabilization but also imparts its antioxidant activity to the emulsions. This activity is also controlled by the molar ratio R of the particles and the preparation protocol. ZTAPs are promising plant-based stabilizers for emulsions in the food and pharmaceutical industries. These findings provide a better understanding of the importance of their method of production in controlling the characteristics (droplet size, stability, and antioxidant properties) of the emulsions they stabilize.