This innovative approach not only improves the structural stability of emulsions but also enhances their macroscopic properties.
Emulsions are essential in food processing, where they stabilize oil-water mixtures, enhancing texture and reducing calories in fat substitutes. Traditionally, emulsions are stabilized by surfactants, which, despite their widespread use, face challenges such as instability under certain conditions and potential health risks. To overcome these issues, Pickering emulsions, which use solid particles instead of surfactants to stabilize oil-water interfaces, have gained attention. These emulsions offer greater stability and reduced sensitivity to processing conditions, making them particularly appealing for use in food, cosmetics, and drug delivery systems. Proteins and polysaccharides, two primary biopolymers in food applications, have shown great potential in stabilizing Pickering emulsions. Combining these biopolymers has resulted in enhanced interfacial adsorption and long-term stability, making protein-polysaccharide composites a promising alternative to traditional surfactants. OVA, known for its excellent emulsifying properties, and HPMC, with its film-forming and gelation capabilities, were chosen for their potential to improve the structural integrity of emulsions.
A study (DOI: 10.48130/fia-0025-0037) published in Food Innovation and Advances on 07 November 2025 by Zisheng Luo’s team, Zhejiang University, provides valuable insights into the interactions between protein and polysaccharide complexes, opening new avenues for the development of stable emulsions in the food and pharmaceutical industries.
This study investigates the effect of HPMC on the stability and properties of OVA-based Pickering emulsions. The research began with a series of pre-experiments to determine the optimal HPMC replacement ratio in OVA-based emulsions. The pH of the system was adjusted to 7, and the emulsions were freeze-dried and analyzed using scanning electron microscopy (SEM), which revealed that increasing the HPMC ratio resulted in more uniform and smoother polymer microstructures. Particle size distribution followed a normal curve, and the smallest particle size was observed when the OVA:HPMC ratio was 1:1 (w/w). The contact angle between the water droplet and the interface increased as the HPMC replacement ratio increased, indicating a shift from hydrophilic to hydrophobic properties, which is ideal for stabilizing Pickering emulsions. The OVA-HPMC complex demonstrated superior stability compared to pure OVA or HPMC emulsions, with smaller droplet sizes and improved visual uniformity. Further analysis using fluorescence microscopy and cryo-SEM confirmed that the structuring agents in the OVA-HPMC emulsions formed a stable three-dimensional network, while the OVA emulsion displayed a more aggregated structure. Rheological tests revealed that the OVA-HPMC emulsions exhibited solid-like behavior with high elasticity, indicating better stability. The emulsions also showed excellent resistance to phase separation, freeze-thaw cycles, and centrifugation. Thermal stability tests indicated that the OVA-HPMC complex had enhanced thermal stability, and FTIR analysis confirmed hydrogen bonding between OVA and HPMC. Molecular dynamics simulations supported these findings by showing that HPMC interacts with OVA through hydrogen bonds, which likely contribute to the improved emulsion stability. This study highlights the potential of OVA-HPMC complexes in creating more stable, functional Pickering emulsions for use in food and pharmaceutical applications.
The enhanced emulsion stability observed with the OVA-HPMC complex has significant implications for the food industry. These emulsions could serve as fat substitutes, providing improved texture and reduced calorie content in various food products. Moreover, the increased stability and controlled release properties of these emulsions make them ideal candidates for encapsulating bioactive compounds, offering potential health benefits. In the pharmaceutical field, the OVA-HPMC emulsion system could be used for targeted drug delivery, where stability under different conditions is crucial.
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References
DOI
10.48130/fia-0025-0037
Original Source URL
https://doi.org/10.48130/fia-0025-0037
Funding information
The authors would like to acknowledge the support from the Key Research and Development Program of Zhejiang Province (Grant No. 2023C02042), China.
About Food Innovation and Advances
Food is essential to life and relevant to human health. The rapidly increasing global population presents a major challenge to supply abundant, safe, and healthy food into the future. The open access journal Food Innovation and Advances (e-ISSN 2836-774X), published by Maximum Academic Press in association with China Agricultural University, Zhejiang University and Shenyang Agricultural University, publishes high-quality research results related to innovations and advances in food science and technology. The journal will strive to contribute to food sustainability in the present and future.