Preparation and application of modified <i>Aronia melanocarpa</i> pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads.

ABSTRACT: Aronia melanocarpa Pectin (AP) was modified via alkaline/enzymatic/high-pressure enzymatic methods. High-pressure enzymatic pectin (HPP-AP) exhibited the lowest esterification degree with galacturonic acid content, optimal shear-thinning behavior, and emulsification performance. HPP-AP complexed with whey protein isolate (WPI) through hydrophobic interactions (exposed galacturonic acid-WPI residues) and hydrogen bonding (amide-hydroxyl groups), forming stable composite particles. These particles stabilized Pickering emulsions (20 % oil phase) encapsulating clove essential oil (CEO), demonstrating uniform interfacial adsorption (oil-in-water type), high encapsulation efficiency, and stability under diverse conditions (pH, temperature, centrifugation). The emulsions showed sustained C

SUBMITTER: Yang L 

PROVIDER: S-EPMC12357280 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature