Effect of tannic acid on the heat-induced flocculation of gelatin/cellulose nanocrystal-based emulsions: mechanisms behind the formation of high internal phase emulsion gels

文献类型： 外文期刊

第一作者： Zhang, Haotian

作者： Zhang, Haotian;Gao, Junlu;Wang, Hongxia;Chen, Hai;Dai, Hongjie;Ma, Liang;Zhang, Yuhao;Zhang, Yuhao;Wang, Hongxia;Chen, Hai;Dai, Hongjie;Ma, Liang;Zhang, Yuhao;Wang, Hongxia;Chen, Hai;Dai, Hongjie;Ma, Liang;Zhang, Yuhao

作者机构：

关键词： Tannic acid; Gelatin; Cellulose nanocrystals; Heat-induced flocculation; Interfacial adsorption behavior; Ordered gelation

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2026 年 170 卷

页码：

收录情况： SCI

摘要： A heating-centrifugation strategy converted low-oil emulsions to HIPE gels by exploiting polyphenol-regulated, heat-induced flocculation. Compared to conventional methods, this approach yielded HIPE gels with enhanced structural integrity and tunable texture; however, the underlying mechanisms remained to be fully elucidated. A multidimensional characterization framework was applied to elucidate the mechanism of heat-induced flocculation in low-oil emulsions regulated by tannic acid (TA). The results showed that moderate TA concentrations (especially 0.6 %) significantly improved the storage stability of low-oil emulsions, while TA-led interfacial film rearrangement resulted in thicker and more elastic film layers (Kr from 5.3130 x 10-4 s-1 to 9.6704 x 10-4 s-1). Under heat treatment, TA elevated the flocculation index (FI) and markedly increased surface hydrophobicity (H0) and network-interfacial solid content (NISC), enhancing interfacial interactions and aggregation to convert low-oil emulsions into HIPE gels. Interfacial dilatational rheology analysis revealed that emulsions containing moderate TA exhibited the highest elastic modulus (12.66 +/- 0.30 mN/m) after heat treatment, correlating with interfacial situ characterization and confocal scanning microscopy (CLSM) observations of a robust, multilayered interfacial network and superior droplet encapsulation. The intermolecular interaction test demonstrated a continuous, temperature-driven transition: heating favored hydrophobic interactions that initiated pre-flocculation, while cooling promoted a reorganization of TA-regulated hydrogen bonding, culminating in ordered gelation. These findings provide a mechanistic blueprint for exploiting polyphenol-biomolecule interactions to design functional emulsion gels with tailored thermal responsiveness.

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