Fabrication and characterization of a novel zein/pectin/pumpkin seed oil Pickering emulsion and the effects of myricetin on oxidation stability

Yaije Wang, Regina Kratzer, Michael Murkovic, Manuel Eibinger, Fabio Eduardo Machado Charry, Shuqin Li, Tingting Zhang, Xiaoyu Zhang, Min Zhang, Haixia Chen*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

In this study, zein/pectin/pumpkin seed oil (PSO) Pickering emulsions (ZPPEs) were fabricated loading with myricetin (MYT), and the quality control methods of oxidation stability were innovatively investigated. The microstructure and particle properties of zein-pectin particles were determined. The zein to pectin ratio of 5:3 and oil phase fraction (φ = 50 %) turned out as the most optimal conditions for the stabilization of myricetin-loaded ZPPEs. The expected oil-in-water emulsion-type structure was confirmed by confocal laser scanning microscopy (CLSM). The internal 3D structure of Pickering emulsions (Lugol's solution improved the water-phase contrast) was imaged by micro-computed tomography (Micro-CT) for the first time. Results showed a sponge like structure of water phase in emulsion with 42 μm as mean droplet size. Light-induced oxidation was evaluated with the PetroOxy method and malondialdehyde (MDA) assays. Encapsuling ZPPEs with MYT could prevent the light induced oxidation, especially, loading of MYT at the core of the emulsion. The analysis of Electronic nose (E-nose) was used to analyze the odor before and after UV-induced oxidation, and showed a good discrimination. This study provided a new approach to prepare ZPPEs with high oxidation stability. Micro-CT, PetroOxy and E-nose could be new methods for characterization and quality assessment of Pickering emulsions.
Original languageEnglish
Article number127386
JournalInternational Journal of Biological Macromolecules
Volume253
Issue number7
DOIs
Publication statusPublished - 31 Dec 2023

Keywords

  • Pumpkin seed oil
  • Pickering emulsion
  • food texture
  • Micro-CT

ASJC Scopus subject areas

  • Food Science
  • Molecular Biology
  • Structural Biology
  • Biochemistry

Fields of Expertise

  • Human- & Biotechnology

Cooperations

  • NAWI Graz

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