Nanoparticles with Enhanced Emulsification Efficiency and Antioxidant Capacity

Researchers from Shandong University of Technology have developed nanoparticles that exhibit enhanced emulsification efficiency, antioxidant capacity, and UV shielding properties. These particles, made from a combination of phycocyanin and butterfly pea anthocyanin, demonstrate a high internal phase Pickering emulsion stability and improved retention of astaxanthin under both natural light and UV irradiation. The findings have significant implications for food processing and the development of novel stabilizers for Pickering emulsions.

Key Takeaways:

• The researchers synthesized covalently crosslinked phycocyanin-butterfly pea anthocyanin nanoparticles (NPs) using a combination of phycocyanin and butterfly pea anthocyanin.
• The NPs exhibited enhanced emulsification efficiency, antioxidant capacity, and UV shielding properties compared to phycocyanin alone.
• The NPs formed strong interactions with each other via covalent bonds, hydrogen bonding, electrostatic interactions, and π-π interactions.
• The most effective NPs were evaluated for their role as stabilizers in high internal phase Pickering emulsions (HIPPEs).
• HIPPEs stabilized by NPs formed a self-supporting gel network that offered excellent storage and oxidative stability.
• The NPs showed a marked increase in β-turns and a notable decrease in α-helices, β-sheets, and random coils when compared to phycocyanin alone.

Statistics:

• The NPs exhibited a zeta potential of -39.6 mV and a surface wettability of 81.2°.
• The NPs showed a superior antioxidant capacity compared to phycocyanin alone.
• The NPs demonstrated enhanced thermal stability and improved UV shielding performance.
• The HIPPEs stabilized by NPs retained astaxanthin under both natural light and UV irradiation.

Sources:

• Phycocyanin-butterfly pea (Clitoria ternatea L.) anthocyanin nanoparticles as novel high internal phase Pickering emulsion stabilizers with antioxidant and UV shielding properties. Food Research International, 2025;211:116419.
• Shandong University of Technology Reports Findings in Nanoparticles [Phycocyanin-butterfly pea (Clitoria ternatea L.) anthocyanin nanoparticles as novel high internal phase Pickering emulsion stabilizers with antioxidant and UV shielding ...]. Nanotechnology Weekly. May 26, 2025; p 1142.