Advancing the assessment of oxidative stability in co-stabilized zein nanoparticles and xanthan gum Pickering emulsions using isothermal calorimetry
Year: 2025
Type: article
Abstract: This study aims to apply isothermal calorimetry to investigate the oxidative stability of Pickering emulsions made with zein nanoparticles (ZNPs) and xanthan gum. The ZNPs were fabricated using an anti-solvent precipitation method, resulting in nanoparticles with a particle size of 168.4 ± 38.9 nm and a zeta potential of +27.8 ± 7.3 mV. Xanthan gum was incorporated to enhance the physical stability by increasing the viscosity of the continuous phase. The emulsions oil phase consisted of different plant-based oils such as sunflower, corn, olive, and soy. Pickering emulsions physical stability was characterized using a multiple light scattering technique. Kinetic parameters of emulsions oxidative stability, including induction time (τ), rates of inhibited (R inh ) and uninhibited (R uni ) periods, and oxidizability index (O.I.) were determined by isothermal calorimetry. Pickering emulsions exhibited a different oxidative stability depending on the oils used, with olive oil-based emulsions showing the longest induction time, highest antioxidant efficiency (A.E. = 9.35 ± 0.07), and lowest oxidizability index (2.25 ± 0.02 (M·h) -0.5 ). The results correlated with the total phenolic content and antioxidant activity of the oils. The findings provide valuable insights into designing emulsion-based formulations, emphasizing the role of oil type in enhancing Pickering emulsion oxidative stability. • Isothermal calorimetry revealed kinetic insights into emulsion oxidation. • Olive oil emulsions showed the highest antioxidant efficiency and induction time. • Oxidizability index highlighted Pickering emulsion oxidative stability.
Source: Food Research International
Institution: Free University of Bozen-Bolzano
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $4,320
OpenAlex ID: W4408569887