Magnetic polydopamine nanoparticles as stabilisers for enzyme-Pickering emulsions: Application in the interfacial catalytic reaction of olive oil.

Autor: Lin Z; National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., Huang L; Citrus Research Institute, Southwest University, Chongqing 400700, China. Electronic address: huanglinhua@cric.cn., Abker AM; National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China., Oh DH; Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 200701, South Korea., Kassem JM; Dairy Department, National Research Centre, Dokki, Giza 12622, Egypt., Salama M; Dairy Department, National Research Centre, Dokki, Giza 12622, Egypt., Shi R; NHC Key Laboratory of Biotechnology for Microbial Drugs, Institute of Medicinal Biotechnology, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100050, China. Electronic address: ranshi0106@hotmail.com., Fu X; National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: fuxing@mail.hzau.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 3), pp. 141315. Date of Electronic Publication: 2024 Sep 16.
DOI: 10.1016/j.foodchem.2024.141315
Abstrakt: Solid particles are essential for stabilising Pickering emulsions and improving interfacial catalytic reactions. We constructed magnetic polydopamine nanoparticles to stabilise lipase-Pickering emulsions for olive oil deacidification. The results showed that the nanoparticles had a core-shell structure with an average particle size of 605.8 nm, a zeta potential of -39.3 mV and a contact angle of 55.9°, which effectively stabilised the emulsion. The particles were added to the lipase solution and sonicated to construct the emulsion system. The emulsion droplets were the smallest and most uniformly distributed under 400 W ultrasonic irradiation for 10 min. The lipase adsorbed on the oil-water interface and promoted the hydrolysis of olive oil. The released fatty acid content increased 1.7-fold compared with the non-emulsion. This study not only provides a new immobilisation method for the interfacial catalysis of lipase but also provides ideas for the high-value utilisation of high acid-value oil resources.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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