Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization.


College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, People's Republic of China. Electronic address: [Email]


Food-grade Pickering emulsions have attracted lots of researchers' attention. As one type of food-grade particles, tea water-insoluble protein nanoparticles (TWIPN) from tea residues were utilized to prepare Pickering emulsions at an oil-water ratio of 6: 4 (v/v) via high-pressure homogenization (HPH). Characteristics and rheological behavior of TWIPN-stabilized Pickering emulsions (TWIPNPE) were analyzed. The size of TWIPNPE significantly decreased with the increase of homogenization pressure (0-80 MPa) and homogenization times. However, the droplet size of TWIPNPE at 120 MPa significantly increased compared to that at 80 MPa. Furthermore, the droplet size and zeta potential of TWIPNPE prepared at a fixed homogenization pressure of 40 MPa reduced in comparison with those prepared via high-speed homogenization at the same TWIPN concentration (0.5-4.0%). Besides, the emulsions prepared at the TWIPN concentration of 3.0% and 4.0% had no creaming within 50 days. Additionally, HPH improved the gel-like behavior of TWIPNPE. These results suggest that the TWIPNPE have the potential for preparing the high viscoelastic system for the food industry to expand the utility of tea leave byproducts.


Emulsion stability,High-pressure homogenization (HPH),Pickering emulsions,Rheological behavior,Tea water-insoluble protein nanoparticles (TWIPN),

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