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Open AccessArticle

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

1
College of Food Science, Southwest University, Chongqing 400715, China
2
Chongqing Key Laboratory of Soft-Matter Material Chemistry and Function Manufacturing, Chongqing 400715, China
3
Biological Science Research Center, Southwest University, Chongqing 400715, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(10), 479; https://doi.org/10.3390/foods8100479 (registering DOI)
Received: 31 August 2019 / Revised: 3 October 2019 / Accepted: 9 October 2019 / Published: 11 October 2019
(This article belongs to the Section Food Physics and (Bio)Chemistry)
In this paper, the food-grade gelatin nanoparticles (GNPs) were prepared by a two-step desolvation method and using genipin as a cross-linker. The GNPs with narrow size distribution and good dispersion could be obtained only at pH 12. The effect of the genipin dosage (8–12 wt%) on the GNPs was systematically investigated. The results showed that the cross-linking degree of the GNPs increased with the increasing dosage of genipin, thus leading to a more obvious cross-linking morphology observed from scanning electron microscope (SEM). The obtained GNPs showed a good dispersibility with a size range of 386–438 nm. However, the GNPs cross-linked by 8 wt% genipin dosage revealed a relatively higher size because of the aggregation induced by hydrogen bond. The 10 wt% group had good thermal stability and storage stability. The optical microscopy results showed that the Pickering emulsions (30–50 vol% internal phase) stabilized by the GNPs had good uniformity and stability, even after 30 days of storage time, suggesting that the stable GNPs had great potential in food-grade Pickering emulsions. View Full-Text
Keywords: gelatin; nanoparticles; genipin; food-grade; Pickering emulsion gelatin; nanoparticles; genipin; food-grade; Pickering emulsion
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MDPI and ACS Style

Feng, X.; Dai, H.; Ma, L.; Yu, Y.; Tang, M.; Li, Y.; Hu, W.; Liu, T.; Zhang, Y. Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions. Foods 2019, 8, 479.

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