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2025 AOCS Annual Meeting & Expo.

Lipid Oxidation and Quality

Edible Applications Technology

Oxidation in Emulsions and Structured Systems

The Role of Janus Protein Particles in Stabilizing Pickering Emulsions Rich in Omega-3 PUFA against Lipid Oxidation

Wednesday, April 30, 2025

9:15 AM – 9:35 AM PST

Room: B116

Presenting Author(s)

TT

Thang Tran

PhD student
Technical University of Denmark
Kongens Lyngby, Hovedstaden, Denmark

Co-Author(s)

Charlotte M. Jacobsen, PhD

Professor
Technical University of Denmark
Kongens Lyngby, Hovedstaden, Denmark

Abstract: In the quest to enhance the stability of fish oil emulsions, our study unveils the groundbreaking potential of Janus protein particles in combating lipid oxidation of Pickering emulsions. This research examined the physical and oxidative stability of fish oil-in-water Pickering emulsions stabilized with protein-based Janus particles. These particles were made from zein and sodium caseinate using electrohydrodynamic co-jetting. Their anisotropic structure was confirmed by CLSM, SEM, and zeta-potential analysis. Emulsions (2.5 wt% fish oil and 1.0 wt% protein) were prepared using either zein-caseinate Janus particles or sodium caseinate and stored in the dark at room temperature for 10 days. Their physical stability was assessed using microfluidic coalescence cells, droplet size distribution, zeta-potential analysis, light microscopy, and cryo-SEM. Oxidative stability was evaluated by measuring peroxide values, tocopherol homologues, and secondary volatile oxidation compounds using spectrometry, HPLC, and GCMS. Zein-caseinate Janus particles, approximately 600 nm in size, were confirmed to have two distinct compartments by SEM and CLSM, with each compartment stained with different fluorescence dyes. Emulsions stabilized with protein-based Janus particles exhibited superior physical stability with fewer coalescence events and consistent droplet size distribution during 10 storage days compared to those stabilized with sodium caseinate. While the formation of peroxide compounds and the depletion of tocopherol homologues in emulsions stabilized with Janus particles were comparable to those in emulsions made with sodium caseinate, the formation of volatile compounds was slower in Pickering emulsions with zein-caseinate Janus particles. This suggests that Janus particles may inhibit the breakdown of lipid hydroperoxides into volatile oxidation compounds. The significant enhancement in both physical and oxidative stability of Pickering emulsions, stabilized by Janus protein particles, underscores their potential as effective guardians against lipid oxidation in fish oil emulsions.