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<p>Pickering emulsion in contrast to conventional emulsion has gained much attention due to its wide use in food, pharmaceutical and cosmetic industries. The small droplet size of Nano pickering emulsion broadens their range of applications besides having a greater surface area. This study was designed to develop, optimize and characterize the nano pickering emulsion from essential oils [Rosemary(RM), peppermint (PM)] and plant extracts [Walnut hull and Green tea extract (GTE)]. Two types of emulsions - oil in water (o/w) and water in oil (w/o) were developed. The utilization of plant proteins as a stabilizer in nano-pickering emulsion has garnered much interest due to its various advantages over animal protein. In the present study mung bean protein nanoparticles at two different concentrations ( 0.1&#xa0;g and 0.5&#xa0;g) were used to stabilize emulsions. Among prepared emulsions, PM essential oil and GTE-based emulsions were stable for 11 days at a protein concentration of 0.1&#xa0;g. The particle size of stable nano-pickering emulsions was 323.5 ± 0.02&#xa0;nm and 349.2 ± 0.02&#xa0;nm for PM and GTE, respectively. Upon optical microscopy, a black intense core was observed suggesting the stability of emulsions. The rheological parameters showed a decrease in viscosity with an increase in shear rate for water in oil emulsion and vice versa for oil in water emulsion. No changes in functional groups were seen during the storage of nano pickering emulsion as observed by FTIR. Among o/w and w/o emulsions, the o/w emulsion shows better results in terms of stability and other structural parameters which can find its use in the food industry as a coating material for fresh cut fruits and vegetables and as an ingredient in packaging material.</p>

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Investigating the incorporation of antioxidant-rich extract into nano-pickering emulsion and study on its development, optimization and characterization

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年2月2日

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  • Munazah Sidiq,
  • Sabeera Muzzaffar,
  • F. A. Masoodi

摘要

Pickering emulsion in contrast to conventional emulsion has gained much attention due to its wide use in food, pharmaceutical and cosmetic industries. The small droplet size of Nano pickering emulsion broadens their range of applications besides having a greater surface area. This study was designed to develop, optimize and characterize the nano pickering emulsion from essential oils [Rosemary(RM), peppermint (PM)] and plant extracts [Walnut hull and Green tea extract (GTE)]. Two types of emulsions - oil in water (o/w) and water in oil (w/o) were developed. The utilization of plant proteins as a stabilizer in nano-pickering emulsion has garnered much interest due to its various advantages over animal protein. In the present study mung bean protein nanoparticles at two different concentrations ( 0.1 g and 0.5 g) were used to stabilize emulsions. Among prepared emulsions, PM essential oil and GTE-based emulsions were stable for 11 days at a protein concentration of 0.1 g. The particle size of stable nano-pickering emulsions was 323.5 ± 0.02 nm and 349.2 ± 0.02 nm for PM and GTE, respectively. Upon optical microscopy, a black intense core was observed suggesting the stability of emulsions. The rheological parameters showed a decrease in viscosity with an increase in shear rate for water in oil emulsion and vice versa for oil in water emulsion. No changes in functional groups were seen during the storage of nano pickering emulsion as observed by FTIR. Among o/w and w/o emulsions, the o/w emulsion shows better results in terms of stability and other structural parameters which can find its use in the food industry as a coating material for fresh cut fruits and vegetables and as an ingredient in packaging material.