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Pickering emulsions stabilized with β-lactoglobulin nanoparticles studied by small angle X-ray scattering: stability; aging and temperature effects

delete2025-08-17
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PRE
AI
R
Rini Padinjakkara Ravindranathan *
E
Eleonora Olsmats
B
Bruno Telli Ceccato
M
Matti Knaapila
A
Adrian R. Rennie
J
Jon Otto Fossum
K
Kenneth D. Knudsen
DOI：10.1039/D5SM00381Ddelete
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Abstract

Abstract

En 中文
β-Lactoglobulin (BLG) proteins are widely studied due to their natural abundance; nutritional benefits; and potential to act as effective stabilizers. The present work investigates Pickering emulsions stabilized with nanoparticles made from BLG; focusing on the effect of particle; oil and salt concentrations under different conditions (fresh; aged and aged at elevated temperature). We use small angle and ultra-small angle X-ray scattering (SAXS and USAXS) along with optical microscopy; scanning electron microscopy (SEM); and dynamic light scattering to reveal structural changes over time. We show that higher particle (2–5 wt%) and higher oil concentrations (40–70 wt%) can increase the stability and reduce the rate of phase separation of the emulsion over time. We also show that aging (shelf storage) over a period of 90 days induces different structural changes in the system. Our studies show SAXS to be an effective tool for studying such Pickering-particle based emulsions; giving insights into a system whose structure and behaviour resemble that of food grade emulsions.
Keywords:
β-Lactoglobulin
Pickering emulsions
nanoparticle stabilization
structural stability
small angle X-ray scattering

Journal

Soft Matter cover
Soft Matter
IF:
2.8
Papers:
1.3K
Citations:
4.0W

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No organization information available