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<p>Producing stable Pickering emulsions with minimal nanoparticles is difficult, as excessive quantities diminish efficiency, elevate costs, and restrict scalability. In this study, the interfacial characteristics and stability of zein-based Pickering emulsions were improved by the use of natural polysaccharides (PS), fenugreek gum (FG), and xanthan gum (XG). The emulsions were characterized in terms of particle size, ζ potential, contact angle, surface tension, emulsifying activity index (EAI), and emulsion stability index (ESI). Moreover, the optical microscopy images and AFM images were examined. The results indicated that combining FG and XG with zein, especially together (the FG-XG-Z system), greatly enhanced the performance of the emulsion. The system demonstrated the most excellent EAI and ESI values among all formulations, a medium droplet size, a high ζ potential, and a contact angle of about 80°. Also, the lowest droplet size was obtained in the FG-XG-Z complex. These findings demonstrate that FG–XG-Z combinations can significantly improve emulsion stability and offer a practical strategy for heat-resistant emulsified foods with reduced nanoparticle content. Furthermore, it reveals its potential as a clean-label, plant-based strategy for designing suitable stable Pickering emulsions for food, cosmetic, and pharmaceutical applications.</p>

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Synergistic Effects of Fenugreek Gum and Xanthan Gum on the Stabilization of Zein-Based Pickering Emulsions

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年3月13日

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  • Duygu Aslan Türker,
  • Elif Meltem İşçimen,
  • Lütfiye Ekici

摘要

Producing stable Pickering emulsions with minimal nanoparticles is difficult, as excessive quantities diminish efficiency, elevate costs, and restrict scalability. In this study, the interfacial characteristics and stability of zein-based Pickering emulsions were improved by the use of natural polysaccharides (PS), fenugreek gum (FG), and xanthan gum (XG). The emulsions were characterized in terms of particle size, ζ potential, contact angle, surface tension, emulsifying activity index (EAI), and emulsion stability index (ESI). Moreover, the optical microscopy images and AFM images were examined. The results indicated that combining FG and XG with zein, especially together (the FG-XG-Z system), greatly enhanced the performance of the emulsion. The system demonstrated the most excellent EAI and ESI values among all formulations, a medium droplet size, a high ζ potential, and a contact angle of about 80°. Also, the lowest droplet size was obtained in the FG-XG-Z complex. These findings demonstrate that FG–XG-Z combinations can significantly improve emulsion stability and offer a practical strategy for heat-resistant emulsified foods with reduced nanoparticle content. Furthermore, it reveals its potential as a clean-label, plant-based strategy for designing suitable stable Pickering emulsions for food, cosmetic, and pharmaceutical applications.