Construction of Pickering Double Emulsions Based on Xanthan Gum/Lysozyme Nanoparticles: Structure, Stability, and Co-Encapsulation of Epigallocatechin Gallate and β-Carotene.

The low stability of water-in-oil-in-water (W/O/W) double emulsions greatly limits their applications. Therefore, in this study, W/O/W Pickering double emulsions (PDEs) were prepared by a two-step emulsification method using polyglycerol polyricinoleate (PGPR) and xanthan gum/lysozyme nanoparticles (XG/Ly NPs) as lipophilic and hydrophilic emulsifiers, respectively. The regulation mechanism of the performance of PDEs by XG/Ly NPs was investigated, and the ability of the system to co-encapsulate epigallocatechin gallate (EGCG) and β-carotene was evaluated.

Physicochemical properties and in vitro digestive behavior of astaxanthin loaded Pickering emulsion gel regulated by konjac glucomannan and κ-carrageenan.

This study aimed to elaborate the combination effect of polysaccharides on physicochemical properties and in vitro digestive behavior of astaxanthin (AST)-loaded Pickering emulsion gel. AST-loaded Pickering emulsion gel was prepared by heating Pickering emulsion with konjac glucomannan (KGM) and κ-carrageenan (CRG). The microstructure revealed that adding the two polysaccharides resulted in Pickering emulsion forming a network structure.

Construction of highly stable Pickering emulsion systems based on konjac glucomannan and xanthan gum/lysozyme nanoparticles under pasteurization.

Pasteurization, as a meaningful part of food processing, has received growing attention for regulating Pickering emulsion stability. In this research, the role of pasteurization and konjac glucomannan (KGM) in the modulation of Pickering emulsion properties was investigated. The results showed that the network structure formed by KGM inhibited the agglomeration of droplets due to pasteurization, which improved the heat stability of the Pickering emulsion.

Rheological and physicochemical properties of heat-induced ovalbumin gels in presence of sodium carboxymethyl cellulose.

In this study, the effect of sodium carboxymethylcellulose (CMC-Na) on the rheological and physicochemical properties of heat-induced ovalbumin (OVA) gels was evaluated. The OVA/CMC-Na composite gels were prepared by heat-induced (85 °C, pH 7.0) a mixture of CMC-Na (0, 0.

Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective.

Pickering emulsion gels have demonstrated their efficacy in delivering bioactive compounds by effectively preventing droplet aggregation, Ostwald maturation, and phase separation through gel network. Astaxanthin (AST) Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) and konjac glucomannan (KGM) were studied from rheological tests and textural analysis. The Pickering emulsion gel demonstrated the highest water holding capacity (WHC) at concentration of 2 % XG/Ly NPs, 60 % oil phase fraction, and 0.