Improved toughening attributes of coix seed oil high internal phase Pickering emulsion gel via the carrageenan and super-deamidated wheat gluten microparticles interfacial network fotified by the acid-heat induction strategy

Jia-Ying Li; Xue Li; Xiao-Mei Wu; Yao-Mian Chen; Si-Tong Lin; Xi-Yang Chen; Lan Liao; Xin-An Zeng

doi:10.1016/j.ijbiomac.2024.139311

Improved toughening attributes of coix seed oil high internal phase Pickering emulsion gel via the carrageenan and super-deamidated wheat gluten microparticles interfacial network fotified by the acid-heat induction strategy

Int J Biol Macromol. 2025 Jan 2:139311. doi: 10.1016/j.ijbiomac.2024.139311. Online ahead of print.

Authors

Jia-Ying Li¹, Xue Li¹, Xiao-Mei Wu¹, Yao-Mian Chen¹, Si-Tong Lin¹, Xi-Yang Chen¹, Lan Liao², Xin-An Zeng³

Affiliations

¹ Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China.
² Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China. Electronic address: felliao@fosu.edu.cn.
³ Guangdong Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, Guangdong 528225, China; Department of Food Science, Foshan University, Foshan, Guangdong 528000, China. Electronic address: xazeng@scut.edu.cn.

PMID: 39755295
DOI: 10.1016/j.ijbiomac.2024.139311

Abstract

The toughening coix seed oil (CSO) high internal phase Pickering emulsion (CSO-HIPES) and gel (CSO-HIPESG) comprised of carrageenan (CR)/super-deamidated-gluten (SDG) micro-particles (CR/SDG) were investigated via acid-heat induction. Results showed polysaccharide natural deep eutectic solvent (P-NADES) by citric acid-glucose-carrageenan ((CGCR), molar ratio at 1:1:0.035) was the crucial for the preparation of SDG (deamidation degree, 99.38 %). P-NADES super-deamidation significantly enhanced emulsifying properties of SDG, increased the exposure of cysteine residues (26.77 μM/g) and strengthened hydrogen bonding interactions between SDG protein molecules. Confocal laser scanning microscope displayed the embedded CSO formed uniformly distributed emulsion droplets of smaller size (from 1253.97 to 253.35 nm) along with increased electrostatic repulsion (from 8.72 to 21.03 mV) of CSO-HIPES. It had excellent interfacial stability for the storage of 90 d under the optimized conditions at pH 5. CSO-HIPESG displayed exceptional stability towards heat (70-78 °C, 20-40 min), NaCl (20-40 mol/L), storage (90 d) upon acid-heat induction of CSO-HIPES, in coordination with the retarded oxidation process of CSO. The texture and stability of CSO-HIPESG were determined superior to commercially cream, especially for plasticity and water retention capacity. These findings further validated the potential of CR/SDG-encapsulated CSO as an exceptional interfacial stabilizer for HIPESG applications.

Keywords: Citric acid-glucose-carrageenan; Coix seed oil high internal phase Pickering emulsion gel; Natural deep eutectic solvents; Super-deamidated gluten; Toughening attributes by acid-heat induction.