Study on Ultrasound-assisted Optimization of Chitooligosaccharide-Pectin Stabilized Pickering Emulsion and Its Stability

Jingru LIAO; Bing DU; Zhiwei LIU; Pan LI; Liping FAN

doi:10.13386/j.issn1002-0306.2022110331

Volume 44 Issue 13

Jun. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(13): 9-20. > DOI: 10.13386/j.issn1002-0306.2022110331

LIAO Jingru, DU Bing, LIU Zhiwei, et al. Study on Ultrasound-assisted Optimization of Chitooligosaccharide-Pectin Stabilized Pickering Emulsion and Its Stability[J]. Science and Technology of Food Industry, 2023, 44(13): 9−20. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110331.

Citation:

PDF (14128 KB)

Study on Ultrasound-assisted Optimization of Chitooligosaccharide-Pectin Stabilized Pickering Emulsion and Its Stability

1.
College of Food Science, South China Agriculture University, Guangzhou 510642, China
2.
School of Life Science, Jiaying University, Meizhou 514015, China

More Information

Received Date: November 30, 2022
Available Online: May 07, 2023

Graphical Abstract

Abstract

Abstract

To investigate the optimal process of ultrasound-assisted preparation of chitooligosaccharide-stabilized Pickering emulsion and its stability performance, chitooligosaccharide and pectin were used as Pickering particle raw materials and sunflower oil as the oil phase, and emulsification activity index (EAI) and emulsion stability index (ESI) were selected as the indexes, the process conditions of ultrasound-assisted preparation of chitooligosaccharide-pectin stabilized Pickering emulsions were optimized by single factor experiment and response surfaces methodology, and the stability of the emulsions prepared under optimization was investigated. The results showed that the optimum conditions for chitooligosaccharide-pectin stabilized Pickering emulsion were as follow: Mass ratio of chitosan and pectin was 0.05, solution pH was 5.22, oil phase volume fraction was 32%, and ultrasonic power was 350 W. The EAI and ESI of emulsions reached (5.129±0.003) m²/g and (796.68±4.43) min respectively at the optimal condition. The stability experiments and the observation of the internal microstructure of the emulsions showed that the emulsions had excellent emulsification stability at 25~50 ℃ and 0~100 mmol/L salt ion (NaCl). Therefore, the novel Pickering emulsion optimized by ultrasound tech-nology improved the emulsification characteristics of the emulsion, which provided a reference for the preparation of chitooligosaccharide Pickering particles and their applications.
- chitooligosaccharide,
- pectin,
- phacoemulsification,
- Pickering emulsion,
- stability

FullText(HTML)

References (29)

References

[1]	YVES C, MARIE-ALEXANDRINE B. Emulsions stabilized with solid nanoparticles: Pickering emulsions[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects,2013,439:23−34.
[2]	XU Yanteng, TANG Chuanhe, LIU Tongxun, et al. Ovalbumin as an outstanding Pickering nanostabilizer for high internal phase emulsions[J]. Journal of Agricultural and Food Chemistry,2018,66:8795−8804. doi: 10.1021/acs.jafc.8b02183
[3]	LI Chenli, LI Yunxing, SUN Peidong, et al. Pickering emulsions stabilized by native starch granules[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects,2013,431:142−149.
[4]	吴昱春, 陈小草, 张琦, 等. Pickering乳液稳定机理及其在食品中的应用研究进展[J]. 食品科学,2021,42(7):275−282. [WU Yuchun, CHEN Xiaocao, ZHANG Qi, et al. Research progress on the stabilization mechanism of Pickering emulsion and its application in food[J]. Food Science,2021,42(7):275−282. doi: 10.7506/spkx1002-6630-20200325-373 WU Yuchun, CHEN Xiaochao, ZHANG Qi, et al. Research progress on the stabilization mechanism of Pickering emulsion and its application in food[J]. Food Science, 2021, 42(7): 275-282. doi: 10.7506/spkx1002-6630-20200325-373
[5]	BERIT B A, ELLINOR B H. Production of chitooligosaccharides and their potential applications in medicine[J]. Mar Drugs,2010,8(5):482−1517.
[6]	LIANG Shuang, SUN Yaxuan, DAI Xueling. A review of the preparation, analysis and biological functions of chitooligosaccharide[J]. International Journal of Molecular Sciences,2018,19(8):2197. doi: 10.3390/ijms19082197
[7]	ZHANG Pei, LIU Weizhi, PENG Yanfei, et al. Toll like receptor mediates the stimulating activities of chitosan oligosaccharide onmacrophages[J]. International Immunopharmacology,2014,23(1):254−261. doi: 10.1016/j.intimp.2014.09.007
[8]	杨靖亚, 郑雯静, 李诗怡. 壳寡糖的制备及生物活性研究进展[J]. 国际药学研究杂志,2020,47(7):502−507. [YANG Jingya, ZHENG Wenjing, LI Shiyi. Advances in the preparation and bioactivity of chitosan[J]. International Journal of Pharmaceutical Research,2020,47(7):502−507. doi: 10.13220/j.cnki.jipr.2020.07.003 YANG Jingya, ZHENG Wenjing, LI Shiyi. Advances in the preparation and bioactivity of chitosan[J]. International Journal of Pharmaceutical Research, 2020, 47(7): 502-507. doi: 10.13220/j.cnki.jipr.2020.07.003
[9]	CHATCHAI M, VARANUJ C. Chitosan oligosaccharide: Biological activities and potential therapeutic applications[J]. Pharmacol Ther,2017,170:80−97. doi: 10.1016/j.pharmthera.2016.10.013
[10]	LIU Yao, ZHONG Zhimei, BAO Liangliang, et al. The preparation and antioxidant activities of four 2-aminoacyl-chitooligosaccharides[J]. Carbohydrate Research,2022,521:108667. doi: 10.1016/j.carres.2022.108667
[11]	范丽萍, 刘志伟, 焦文娟, 等. 壳寡糖复合物的制备及其功效研究进展[J]. 食品工业科技,2022,43(9):404−415. [FAN Liping, LIU Zhiwei, JIAO Wenjuan, et al. Progress in the preparation of chitosan complexes and their efficacy[J]. Food Industry Science and Technology,2022,43(9):404−415. doi: 10.13386/j.issn1002-0306.2021040148 FAN Liping, LIU Zhiwei, JIAO Wenjuan, et al. Progress in the preparation of chitosan complexes and their efficacy[J]. Food Industry Science and Technology, 2022, 43(9): 404-415. doi: 10.13386/j.issn1002-0306.2021040148
[12]	刘少阳, 卢培培, 李育铠, 等. 果胶的功能特性及其应用研究进展[J]. 农产品加工,2020(17):60−63. [LIU Shaoyang, LU Peipei, LI Yukai, et al. Progress of functional properties of pectin and its application[J]. Agricultural Products Processing,2020(17):60−63. doi: 10.16693/j.cnki.1671-9646(X).2020.09.015 LIU Shaoyang, LU Peipei, LI Yukai, et al. Progress of functional properties of pectin and its application[J]. Agricultural Products Processing, 2020(17): 60-63. doi: 10.16693/j.cnki.1671-9646(X).2020.09.015
[13]	张立彦, 杨杨, 范丽萍. NaCl对壳寡糖/果胶静电自组装作用的影响[J]. 华南理工大学学报,2019,47(12):133−141. [ZHANG Liyan, YANG Yang, FAN Liping. Effect of NaCl on the electrostatic self-assembly of chitosan/pectin[J]. Journal of South China University of Technology,2019,47(12):133−141. ZHANG Liyan, YANG Yang, FAN Liping. Effect of NaCl on the electrostatic self-assembly of chitosan/pectin[J]. Journal of South China University of Technology, 2019, 47(12): 133-141.
[14]	唐鑫宇, 孙彤, 高慧, 等. 壳聚糖/阿拉伯胶聚电解质颗粒稳定Pickering乳液及乳液凝胶研究[J]. 现代食品,2022,28(16):100−104, 112. [TANG Xinyu, SUN Tong, GAO Hui, et al. Study on chitosan/gum arabic polyelectrolyte particles stabilized Pickering emulsion and emulsion gel[J]. Modern Food,2022,28(16):100−104, 112. doi: 10.16736/j.cnki.cn41-1434/ts.2022.16.022 TANG Xinyu, SUN Tong, GAO Hui, et al. Study on chitosan/gum arabic polyelectrolyte particles stabilized Pickering emulsion and emulsion gel[J]. Modern Food, 2022, 28(16): 100-104, 112. doi: 10.16736/j.cnki.cn41-1434/ts.2022.16.022
[15]	卢嘉欣. 环糊精-壳聚糖基Pickering乳液制备及应用研究[D]. 无锡: 江南大学, 2022 LU Jiaxin. Preparation and application of cyclodextrin-chitosan-based Pickering emulsion[D]. Wuxi: Jiangnan University, 2022.
[16]	张欣, 谢闯, 陈峰, 等. 壳聚糖亚微粒稳定的Pickering乳液制备pH响应微胶囊[J]. 天津大学学报(自然科学与工程技术版),2019,52(4):368−37. [ZHANG Xin, XIE Chuang, CHEN Feng, et al. Preparation of pH-responsive microcapsules by Pickering emulsion stabilized with chitosan sub-particles[J]. Journal of Tianjin University (Natural Science and Engineering Technology Edition),2019,52(4):368−37. ZHANG Xin, XIE Chuang, CHEN Feng, et al. Preparation of pH-responsive microcapsules by Pickering emulsion stabilized with chitosan sub-particles[J]. Journal of Tianjin University (Natural Science and Engineering Technology Edition), 2019, 52(4): 368-37.
[17]	余静怡. DHA藻油Pickering乳液运载体系的构建及稳定性研究[D]. 武汉: 武汉轻工大学, 2022 YU Jingyi. Construction and stability study of DHA algae oil Pickering emulsion delivery system[D]. Wuhan: Wuhan Light Industry University, 2022.
[18]	GUO Jian, ZHOU Qian, LIU Yongchuang, et al. Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties[J]. Food Hydrocolloids,2016,58:324−334. doi: 10.1016/j.foodhyd.2016.03.008
[19]	HUANG Zhilian, HUANG Xiaobing, ZHOU Wei. Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength[J]. International Journal of Food Science and Technology,2021,56:3484−3494. doi: 10.1111/ijfs.14975
[20]	戴清源,傅锡鹏,朱秀灵,等.乳清分离蛋白-葡聚糖接枝物Pickering乳液的稳定性研究[J/OL].中国油脂: 1−12 [2023-01-24]. http://kns.cnki.net/kcms/detail/61.1099.TS.20220916.1340.010.html. DAI Qingyuan, FU Xipeng, ZHU Xiuling, et al. Stability study of Pickering emulsions with whey isolate protein-dextran graft[J/OL]. China Fats and Oils: 1−12 [2023-01-24]. http://kns.cnki.net/kcms/detail/61.1099.TS.20220916.1340.010.html.
[21]	谢丽清, 徐班萌, 梁新红, 等. 乳铁蛋白、EGCG、高甲酯果胶和β-环糊精四元复合物基高内相Pickering乳液的构建及表征[J/OL]. 食品科学: 1−14 [2023-01-24]. http://kns.cnki.net/kcms/detail/11.2206.TS.20230112.0940.010.html XIE Liqing, XU Banmeng, LIANG Xinhong, et al. Construction and characterization of quaternary complex-based high internal phase Pickering emulsions of lactoferrin, EGCG, high methyl ester pectin and β-cyclodextrin[J/OL]. Food Science: 1−14 [2023-01-24]. http://kns.cnki.net/kcms/detail/11.2206.TS.20230112.0940.010.html
[22]	WANG Bo, LI Dong, WANG Lijun, et al. Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions[J]. Journal of Food Engineering,2010,96(4):555−556. doi: 10.1016/j.jfoodeng.2009.09.001
[23]	KROGSØE K, ERIKSEN R L, HENNEBERG Morten. Experimental investigation of a light extinction based sensor assessing particle size and distribution in an oil system[J]. Measurement: Sensors, 2021(prepublish).
[24]	MAGNUS N H, MORTEN J D. Macro- vs. micromolecular stabilisation of W/O/W-emulsions[J]. Food Hydrocolloids,2014,37:77−85. doi: 10.1016/j.foodhyd.2013.10.024
[25]	徐世涛, 朱秋劲, 胡颖, 等. 不同种类糖对酪蛋白糖基化接枝改性的影响[J]. 食品与发酵工业,2019,45(20):118−123. [XU Shitao, ZHU Qiujin, HU Ying, et al. Effect of different types of sugars on the modification of casein glycosylation grafting[J]. Food and Fermentation Industry,2019,45(20):118−123. doi: 10.13995/j.cnki.11-1802/ts.021709 XU Shitao, ZHU Qiujin, HU Ying, et al. Effect of different types of sugars on the modification of casein glycosylation grafting[J]. Food and Fermentation Industry, 2019, 45(20): 118-123. doi: 10.13995/j.cnki.11-1802/ts.021709
[26]	钟明明, 齐宝坤, 赵添, 等. 大豆亲脂蛋白-羟丙基甲基纤维素乳液制备及其稳定性食品科学[J]. 2019,40,18:41−47. [ZHONG Mingming, QI Baokun, ZHAO Tian, et al. Preparation and stability of soybean lipophilic protein-hydroxypropyl methylcellulose emulsions[J]. Food Science,40,18:41−47. ZHONG Mingming, QI Baokun, ZHAO Tian, et al. Preparation and stability of soybean lipophilic protein-hydroxypropyl methylcellulose emulsions[J]. Food Science, 2019, 40(18): 41-47.
[27]	周浓, 余志良, 李承勇. 玉米醇溶蛋白-番石榴黄酮复合纳米颗粒的制备及其抗氧化活性[J]. 食品科学,2021,42(3):186−193. [ZHOU Neng, YU Zhiliang, LI Chengyong. Preparation of corn alcohol soluble protein-guava flavonoid composite nanoparticles and their antioxidant activity[J]. Food Science,2021,42(3):186−193. doi: 10.7506/spkx1002-6630-20200225-270 ZHOU Neng, YU Zhiliang, LI Chengyong. Preparation of corn alcohol soluble protein-guava flavonoid composite nanoparticles and their antioxidant activity[J]. Food Science, 2021, 42(3): 186-193. doi: 10.7506/spkx1002-6630-20200225-270
[28]	SWEET N, KETOUSETUO K, SURAJ S, et al. Chitosan-based nanoparticles as drug delivery systems: A review on two decades of research[J]. Journal of Drug Targeting,2018,27(4):379−393.
[29]	沈小倩, 张梦, 周伟, 等. pH和离子强度对甘蔗渣纳米纤维Pickering乳液稳定性的影响[J]. 食品工业科技,2022,43(6):102−108. [SHEN Xiaoqian, ZHANG Meng, ZHOU Wei, et al. Effect of pH and ionic strength on the stability of sugarcane bagasse nanofiber Pickering emulsion[J]. Food Industry Science and Technology,2022,43(6):102−108. doi: 10.13386/j.issn1002-0306.2021080207 SHEN Xiaoqian, ZHANG Meng, ZHOU Wei, et al. Effect of pH and ionic strength on the stability of sugarcane bagasse nanofiber Pickering emulsion[J]. Food Industry Science and Technology, 2022, 43(6): 102-108. doi: 10.13386/j.issn1002-0306.2021080207