Construction And Stability Of Pickering Emulsions System For Foodborne Freshwater Clam (Corbicula Fluminea Muller) Nanoparticles

Pickering emulsions are soap-free emulsions stabilized by solid particles that are resistant to agglomeration,Oswald ripening and can be stable for months or years.In recent years,artificially modified and or modified biomolecular polymers have been used as Pickering stabilizers in food,cosmetics and pharmaceuticals,while studies on the use of nanoparticles generated from the self-assembly of food components generated during food processing for the preparation of Pickering emulsions have not been reported.Compared with conventional biopolymer particles,the nanoparticles derived from freshwater clam(Corbicula fluminea Muller)soup are simple to prepare,have high safety and biocompatibility,and have good particle surface wettability.In the present study,we used the nanoparticles as emulsifiers to construct a new food-grade Pickering emulsion and to investigate its stability.Firstly,the physicochemical properties such as morphology,average hydrated particle size,ζ-potential,surface wettability and stability under different conditions were determined and characterized,based on which the droplet size,ζ-potential,droplet microstructure and rheological properties of the stable Pickering emulsion and high internal phase Pickering emulsion were investigated and characterized.The results showed that the Pickering nanoparticles were regular spherical colloidal particles with an average hydrated particle size of about 75 nm and a ζ-potential of about-14 m V,with good surface wettability,stable at different p H and ionic strengths,and stable storage at different temperatures for 7 d.The Pickering emulsions prepared from the nanoparticles were characterized by emulsion index,laser particle size measurement,optical It was found that the emulsion droplets were spherical under different conditions;the higher the volume fraction of the oil phase at a concentration of 3.0%(w/v),the more stable the emulsion was.oil phase volume fraction of 60%(v/v)and 80%(v/v),increasing the concentration of freshwater clam nanoparticles can lead to a thicker oil-water interfacial layer,which reduces the droplet size of the emulsion,thus preventing flocculation/polymerization between droplets and making the emulsion more stable;lowering the p H of the aqueous phase can improve the mechanical strength of the high internal phase Pickering emulsion and increase the viscosity and energy storage modulus of the emulsion,while salt In addition,Pickering emulsions stabilized by freshwater clam nanoparticles and high internal phase Pickering emulsions were able to withstand conventional pasteurization and autoclaving,and maintained good stability at 4℃ for77 d.In this study,we tried to replace the synthetic nanoparticles with natural freshwater clam nanoparticles,and prepared stable Pickering emulsions and high internal-phase Pickering emulsions by one-step homogenization with high-speed shear without adding any surface active ingredients,which is a useful attempt for the application of food-derived companion nanoparticles,and the results of the study are useful for food texture modification,new functional cosmetic product development,etc.The results of the study are of reference value and application prospects for food texture modification,new functional cosmetics,etc.