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    The Fabrication and Characterization of Pickering Emulsion Gels Stabilized by Sorghum Flour

    Year: 2022

    Journal: Foods, Volume 11, JUL

    Authors: Song, Linlin; Zhang, Sheng; Liu, Benguo

    Organizations: National Natural Science Foundation of China [32072180, 31771941]; Natural Science Foundation of Henan Province of China [212300410005]; Key Scientific Research Project of Colleges and Universities in Henan Province of China [20zx016]; Scientific and Technological Project in Henan Province of China [212102110056]

    Keywords: sorghum flour; Pickering emulsion; microstructure; mechanical properties; beta-carotene protection

    Pickering emulsion gels have potential application as solid fat substitutes and nutraceutical carriers in foods, but a safe and easily available food-derived particle emulsifier is the bottleneck that limits their practical application. In this study, the function of sorghum flour as a particle emulsifier to stabilize the oil-in-water (O/W) Pickering emulsion gels with medium chain triglycerides (MCT) in the oil phase was introduced. Sorghum flour had suitable size distribution (median diameter, 21.47 mu m) and wettability (contact angle, 38 degrees) and could reduce the interfacial tension between MCT and water. The oil phase volume fraction (phi) and the addition amount of sorghum flour (c) had significant effects on the formation of Pickering emulsion gels. When c >= 5%, Pickering emulsion gels with phi = 70% could be obtained. Microstructure analysis indicated that sorghum flour not only played an emulsifying role at the O/W interface but also prevented oil droplets from coalescing through its viscous effect in the aqueous phase. With increases in c, the droplet size of the emulsion gel decreased, its mechanical properties gradually strengthened, and its protective effect on beta-carotene against UV irradiation also improved.
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