Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

- Edible Pickering high internal phase emulsions were made firstly by protein/polysaccharide hybrid particles.
- The formation of gliadin/chitosan hybrid particles benefits the interfacial adsorption of the particles.
- Microstructure-performance relationship of the emulsions was explored.
- We develop a promising route to transform liquid oils into solid gels without artificial trans fats.
- Pickering high internal phase emulsions possess promising potential to replace PHOs in processed foods.

We report for the first time the usage of mono-dispersed gliadin/chitosan hybrid particles as a particulate emulsifier for Pickering high internal phase emulsions (HIPEs) development. The hybrid particles with partial wettability were fabricated at pH 5.0 using a facile anti-solvent route. Stable Pickering HIPEs with internal phases of up to 83% can be prepared with low particle concentrations (0.5-2%). The hybrid latexes were effectively adsorbed and anchored at the oil-water interface to exert steric hindrance against coalescence. Concomitantly, the compressed droplets in Pickering HIPEs to form a percolating 3D-network framework endowed the emulsions viscoelastic and self-standing features. The protective effect of Pickering HIPEs on curcumin was confirmed, and the content of primary oxidation products in HIPEs was slightly lower than that in bulk oil. This work opens an attractive strategy to convert liquid oils to viscoelastic soft solids without artificial trans fats, as a potential alternative for PHOs.