Mechanistic enhancement of emulsification function in zein/pectin complex nanoparticles by short linear glucan

The objective of this research was to create stable Pickering emulsions (PEs) by manipulating the structure of the interface through the control of interfacial properties, self-assembly, and packing characteristics of zein particles, utilizing the interaction between short linear glucan (SLG) and pectin. The scientists successfully synthesized ternary complex particles designated as SZPPs (abbreviated for SLG/Zein/Pectin), displaying three-phase contact angles ranging from 83.14(degrees) to 87.32(degrees). SZPPs were effectively anchored at the oil-water interface, resulting in a robust and well-organized arrangement, as confirmed by the combination of Langmuir-Blodgett and Scanning Electron Microscope (LB-SEM) and confocal laser scanning microscopy techniques. This arrangement led to the formation of a permeating three-dimensional network of oil droplets, which greatly contributed to the creation of stable PEs. These PEs exhibited unique properties such as viscoelasticity, remarkable thixotropy, and excellent long-term storage stability. One noteworthy advantage of these engineered PEs was their ability to shield curcumin from degradation caused by UV radiation, thereby enhancing the oxidative stability of the emulsions. This protective effect ensures that the curcumin remains intact and active over time. Considering these advantageous properties, these engineered PEs hold great promise for various applications in the food and pharmaceutical industries.