Dual-role ultrasonication in fabricating a zein-resveratrol/pectin complex: From particle engineering to interface activation for superior pickering emulsion stability.

Authors

Qiufang Liang, Panpan Cao, Yunxia Du, Aosen Lu, Haile Ma, Mingming Zhong, Yufan Sun, Abdul Qayum, Xiaofeng Ren

Published in

Food chemistry. Volume 525. Issue Pt 4. Pages 150702. Aug 05, 2026. Epub Aug 05, 2026.

Abstract

This study introduces a two-step ultrasonic strategy for fabricating zein-resveratrol-pectin ternary complexes as Pickering emulsion stabilizers. The novelty lies in two aspects. First, resveratrol serves as both a structural modulator and an antioxidant. Second, ultrasonication plays a distinct dual role, with primary ultrasonication optimizing nanoparticle assembly (encapsulation efficiency 86.0%, particle size ∼180 nm) and secondary ultrasonication activating interfacial complexation with pectin to yield complexes with superior emulsifying performance (emulsifying activity index 15.94 m²/g). The resulting emulsion exhibited solid-like gel behavior (storage modulus ∼100 Pa), minimal creaming (20.01%), and exceptional stability under thermal, pH, and ionic stresses, with minimal creaming even at 85 °C. Raman spectroscopy confirmed the formation of a dense interfacial layer, which underpinned the enhanced oxidative resistance (peroxide value 0.25 mmol/L after 5 days). This work demonstrates that integrating polyphenol modification with dual-stage ultrasonication offers a green and effective approach for developing high-performance, clean-label food colloids.

PMID:
42571733
Bibliographic data and abstract were imported from PubMed on 10 Aug 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.