Fabrication and characterization of novel edible Pickering emulsion gels stabilized by dihydromyricetin.
The edible Pickering emulsion gels stabilized by dihydromyricetin were fabricated for the first time. To clarify the formation mechanism, dihydromyricetin particles were first characterized. Then, the factors influencingthe gel formation, microstructure and mechanical properties were investigated. Finally, the molecular dynamics simulation was performed to clarify the microscopic behavior of dihydromyricetin in an oil water system. The results indicated that dihydromyricetin particles occurred as regular rod shaped crystals with amphiphilicity. They formed a 3D steric network by overlapping with each other, separating oil droplets and stabilizing O/W emulsion gels. The dihydromyricetin concentration and oil phase weight fraction had a significant influence on the formation and mechanical properties of gels. The alkali and low ionic strength conditions benefited the gel stability. The molecular dynamics showed that dihydromyricetin could spontaneously and quickly transfer to the oil water interface, reduce the interfacialtension and enhance the interface thickness, which agreed with the experimental results.
Food chemistry