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<p>Natural biopolymer-stabilized Pickering emulsions are being explored as alternatives to surfactant-stabilized emulsions in food applications. This work explores the long-term stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), using optical tweezers to evaluate their potential for reduced-fat mayonnaise. The study found that for O/W emulsions prepared with a 50% water phase volume fraction, the maximum contact force of the droplets decreased from 69 to 37 pN, while the depletion force (DF) increased from 2.23 to 5.94 pN by Day 45. On Day 60, contact coalescence was observed. The application of this emulsion in mayonnaise preparation revealed that its mechanical stability and resistance to destabilization were superior to those of traditional mayonnaise. This study provides experimental references for a deeper understanding of emulsion stability mechanisms.</p>

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RETRACTED ARTICLE: Optical tweezers investigation of storage stability in whey protein and chitosan-based pickering emulsions

  • 期刊论文

  • 发表日期：

    2025年8月19日

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  • Zhen Tian,
  • Huaizhou Jin,
  • Xiaoxiao Shang,
  • Qifei Ma,
  • Weihong Wang,
  • Shangzhong Jin

摘要

Natural biopolymer-stabilized Pickering emulsions are being explored as alternatives to surfactant-stabilized emulsions in food applications. This work explores the long-term stability degradation of oil-in-water (O/W) Pickering emulsions stabilized by whey protein isolate (WPI) and chitosan (CS), using optical tweezers to evaluate their potential for reduced-fat mayonnaise. The study found that for O/W emulsions prepared with a 50% water phase volume fraction, the maximum contact force of the droplets decreased from 69 to 37 pN, while the depletion force (DF) increased from 2.23 to 5.94 pN by Day 45. On Day 60, contact coalescence was observed. The application of this emulsion in mayonnaise preparation revealed that its mechanical stability and resistance to destabilization were superior to those of traditional mayonnaise. This study provides experimental references for a deeper understanding of emulsion stability mechanisms.