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Pickering Emulsions Synergistically Stabilized by Sugar Beet Pectin and Montmorillonite Exhibit Enhanced Storage Stability and Viscoelasticity by Hualei Chen; Xiaoming Guo; Jinjin Li; Zhengqi Liu; Yuanyuan Hu; Xiaoya Tao; Shuang Song; Beiwei Zhu is a Materials Science article available to read on EtoBox.

What is Pickering Emulsions Synergistically Stabilized by Sugar Beet Pectin and Montmorillonite Exhibit Enhanced Storage Stability and Viscoelasticity about?

Sugar beet pectin (SBP) is a naturally occurring emulsifying type of pectin fabricated into nanocomposites with montmorillonite (MMT) and then introduced as a stabilizer for high internal phase emulsions (HIPEs). SBP-MMT composites performed well in emulsifying medium-chain triglyceride with an oil volume fraction (φ) of 0.1–0.85 and SBP/MMT mass ratios of 1:0.1–1:0.75. The two representative high internal phase emulsions stabilized by SBP-MMT composites at different SBP/MMT mass ratios exhibited good stability against creaming and coalescence. In these emulsion systems, SBP and MMT formed a network in the continuous phase that markedly improved the rheological properties, including the storage modulus (by 3 orders of magnitude). Confocal light scattering microscopy analysis indicated that a fraction of MMT could work synergistically with SBP in adsorbing on oil droplet surfaces, enhancing stability. SBP-MMT composites stabilized high internal phase emulsions destabilized after the freeze-thaw treatment (−40 °C for 20 h and 25 °C for 4 h) but could be facilely re-emulsified via high-speed shearing. The gastrointestinal digestion behaviors were also modified by stabilizing SBP and M

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It is typically read by researchers, students, and practitioners in Materials Science.

Author
Hualei Chen; Xiaoming Guo; Jinjin Li; Zhengqi Liu; Yuanyuan Hu; Xiaoya Tao; Shuang Song; Beiwei Zhu
Publisher
Elsevier BV
Published
2023
Language
EN
Field
Materials Science (Physical Sciences)

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