The Synergistic Effect of β-Cyclodextrin with Sodium Caseinate to Stabilize Pickering Emulsion of Antarctic Krill Oil
To investigate the synergistic stabilization effect of β-cyclodextrin(β-CD)and sodium caseinate(SC)on Antarctic krill oil Pickering emulsion.In this paper,Antarctic krill oil Pickering emulsions were stabilized by β-CD,SC and β-CD/SC complexes,respectively.The Pickering emulsions were characterized by macroscopic and microscopic mor-phological changes,particle size,ζ-potential,and viscosity.The results showed that the emulsion stabilized by β-CD/SC complex had the smallest particle size(13.66 μm),highest absolute value of ζ-potential(31.90 mV),and strongest vis-cosity.In addition,the stability of Antarctic krill oil Pickering emulsions stabilized by different stabilizers was evaluated by centrifugation treatment,thermal treatment,and freeze-thaw treatment.The results showed that the emulsion prepared by β-CD/SC complexes possessed the best overall stability.The complex of β-CD and SC had a significant synergistic stabilization effect on Antarctic krill oil Pickering emulsion and had remarkable potential for application in the emulsion field.
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