Magnetic polydopamine nanoparticles as stabilisers for enzyme-Pickering emulsions: Application in the interfacial catalytic reaction of olive oil

Ziqi Lin; Linhua Huang; Adil Mohamed Abker; Deog-Hwan Oh; Jihan Mohamed Kassem; Mohamed Salama; Ran Shi; Xing Fu

doi:10.1016/j.foodchem.2024.141315

Magnetic polydopamine nanoparticles as stabilisers for enzyme-Pickering emulsions: Application in the interfacial catalytic reaction of olive oil

Food Chem. 2024 Sep 16;463(Pt 3):141315. doi: 10.1016/j.foodchem.2024.141315. Online ahead of print.

Authors

Ziqi Lin¹, Linhua Huang², Adil Mohamed Abker¹, Deog-Hwan Oh³, Jihan Mohamed Kassem⁴, Mohamed Salama⁴, Ran Shi⁵, Xing Fu⁶

Affiliations

¹ National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
² Citrus Research Institute, Southwest University, Chongqing 400700, China. Electronic address: huanglinhua@cric.cn.
³ Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon 200701, South Korea.
⁴ Dairy Department, National Research Centre, Dokki, Giza 12622, Egypt.
⁵ NHC Key Laboratory of Biotechnology for Microbial Drugs, Institute of Medicinal Biotechnology, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100050, China. Electronic address: ranshi0106@hotmail.com.
⁶ National Research and Development Centre for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China. Electronic address: fuxing@mail.hzau.edu.cn.

PMID: 39306998
DOI: 10.1016/j.foodchem.2024.141315

Abstract

Solid particles are essential for stabilising Pickering emulsions and improving interfacial catalytic reactions. We constructed magnetic polydopamine nanoparticles to stabilise lipase-Pickering emulsions for olive oil deacidification. The results showed that the nanoparticles had a core-shell structure with an average particle size of 605.8 nm, a zeta potential of -39.3 mV and a contact angle of 55.9°, which effectively stabilised the emulsion. The particles were added to the lipase solution and sonicated to construct the emulsion system. The emulsion droplets were the smallest and most uniformly distributed under 400 W ultrasonic irradiation for 10 min. The lipase adsorbed on the oil-water interface and promoted the hydrolysis of olive oil. The released fatty acid content increased 1.7-fold compared with the non-emulsion. This study not only provides a new immobilisation method for the interfacial catalysis of lipase but also provides ideas for the high-value utilisation of high acid-value oil resources.

Keywords: Lipase; Magnetic nanoparticles; Olive oil deacidification; Pickering emulsion; Polydopamine.