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Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density

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Abstract

In this research, microgels with different crosslink density were prepared using the hydrophilic sodium alginate (ALG), and the interfacial adsorption, emulsion formation and lipid digestion profiles of these microgels were comparatively analyzed. Results showed that the microgels with different crosslink density exhibited different hardness, particle size, and surface hydrophobicity, but similar interfacial tension. The ALG microgels could stabilize an oil-in-water emulsion through the “Mickering mechanisms”, that the particle size and hardness of the microgels have strong effects on their emulsifying behaviors, while the effects from surface hydrophobicity and interfacial tension were unconspicuous. A temperate crosslink density (e. g. 3 mM to 5 mM Ca2+) was benefit to the emulsifying capacity of the microgels at neutral (pH 7.0) and acidic (pH 4.0) environments. Moreover, the temperately crosslinked microgels stabilized oil droplets were more resistant to the displacement of bile salt and the followed lipid digestion. Our results provided important information for the development of polysaccharide-based food emulsifiers.

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Acknowledgements

The research was supported by the National Natural Science Foundation of China (Grants 31972033), Projects from Hubei Provincial Department of Science and Technology (2017CFB600), and China Tobacco Guizhou Industrial Co., Ltd. (GZZY/KJ/JS/2017BY009-1).

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Author notes

  1. Meng Hu and Yuehan Wu are equally contributed to this work.

Authors and Affiliations

  1. School of Food and Biological Engineering, Glyn O. Phillips Hydrocolloid Research Centre, Hubei University of Technology, Nanli Road, Wuhan, 430068, P. R. China

    Meng Hu, Yuehan Wu, Jing Wang, Wei Lu, Zhiming Gao & Katsuyoshi Nishinari

  2. China Tobacco Guizhou Industrial Co., Ltd, Kaifa Avenue, Guiyang, 550000, P. R. China

    Longquan Xu

  3. Wewow Nutrition and Health Center, Wewow Health Company, Guangzhou, 510623, P. R. China

    Shaohua Cui

  4. Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, P. R. China

    Yapeng Fang

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  1. Meng Hu
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  2. Yuehan Wu
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  3. Jing Wang
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  4. Wei Lu
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  9. Katsuyoshi Nishinari
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Correspondence to Zhiming Gao.

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Hu, M., Wu, Y., Wang, J. et al. Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density. Food Biophysics 16, 346–354 (2021). https://doi.org/10.1007/s11483-021-09673-z

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  • DOI: https://doi.org/10.1007/s11483-021-09673-z

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