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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Food Quality Laboratory » Research » Publications at this Location » Publication #377918
Research Project: Reducing Postharvest Loss and Improving Fresh Produce Marketability and Nutritive Values through Technological Innovations and Process Optimization

Location: Food Quality Laboratory

Title: Development of metal-organic framework stabilized high inner phase Pickering emulsions based on computer simulation for curcumin encapsulation

Author
item MA, PEIHUA - University Of Maryland
item ZHANG, JINGLIN - University Of Maryland
item TENG, ZI - University Of Maryland
item ZHANG, YUAN - University Of Maryland
item Bauchan, Gary
item Luo, Yaguang - Sunny
item LIU, DONGXIA - University Of Maryland
item WANG, QIN - University Of Maryland

Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/15/2021
Publication Date: 9/30/2021
Citation: Ma, P., Zhang, J., Teng, Z., Zhang, Y., Bauchan, G.R., Luo, Y., Liu, D., Wang, Q. 2021. Development of metal-organic framework stabilized high inner phase Pickering emulsions based on computer simulation for curcumin encapsulation. Food Hydrocolloids. 6(40):2655626565. https://doi.org/10.1021/acsomega.1c03932.
DOI: https://doi.org/10.1021/acsomega.1c03932

Interpretive Summary: Food serves as the primary source of nutritional and bioactive compounds for humans. However, stabilization and delivery of those compounds are often challenging due to their poor solubility in food systems. High inner phase Pickering emulsion is an emerging delivery system that features great stability and payload. Currently, there are only limited research and development efforts for this novel system due to the lack of in-depth understanding of this technology, and the uncertain research outcome often caused by the trial-and-error approaches. In this study, we demonstrated a new approach to syntheses by applying computational simulation to predict the possible formulation of the emulsion. Research findings provide the food industry with new insight and approaches in developing novel nutrient delivery systems with precision and efficiency.

Technical Abstract: High inner phase Pickering emulsion (HIPPE) has taken a center stage in the arena of food delivery systems because of its high loading capacity and stability, although the stabilization mechanism is unclear. While the major technological breakthroughs in material science have enabled the syntheses of high-porosity materials especially metal-organic frameworks (MOF), the emergence of hundreds and thousands of structures has also created challenges for selecting materials for preparing emulsions. Here, we demonstrate a new strategy to synthesize MOF based on computer simulation. Based on the calculation of electrostatic forces and Van der Waals forces in DLVO model, UiO-66-NH2, a derivative from UiO-66 family, has been predicted and successfully synthesized. Monodispersed UiO-66-NH2 particles with mean diameter of 161.36 nm was prepared via solvothermal synthetization. XRD, BET and zeta-potential were used to characterize the UiO-66-NH2 and found that its structure and property were consistent with the results from simulation. Subsequently, Pickering emulsions at different W:O ratios and contents of polyethylene glycol (PEG) were prepared by in situ homogenization via Box–Behnken design. Both mathematical models and experimental data, e.g. rheological and morphological results demonstrated the roles of viscosity and depletion interaction in stabilizing HIPPE. Finally, curcumin, a model antioxidant, was loaded in the MOF-HIPPE system with expected high loading capacity. This technique may be universally applied to other novel structures, which can provide porous materials with food applications.