Preparation and characterisation of gardenia yellow Pickering emulsion

Guo, H. and Chen, H.Q. and Yin, B. and Li, J.X. and Zhao, F.J. and Guo, L.L. and Qian, J.Q. (2025) Preparation and characterisation of gardenia yellow Pickering emulsion. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 54 (4). pp. 642-656. ISSN 0139-3006

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Abstract

Gardenia yellow pigment is a natural pigment with anti-aging, anti-tumour, good colouring, and non-toxic properties. It has broad application prospects. The aim of this study was to prepare a stabilised Pickering emulsion using gardenia yellow pigment with proteins and polysaccharides. By comparing the particle size and PDI of the composite particles prepared from different polysaccharides, pectin was chosen to prepare the composite particles. Through optimisation, the concentration of pectin was determined to be 1.5% (w/v), the concentration of bovine serum protein was 1.0% (w/v), and the concentration of gardenia yellow pigment was 0.1% (w/v) for the preparation of the Pickering emulsion. The results show that the Pickering emulsions had a relatively narrow and concentrated particle size distribution with a good degree of dispersion and exhibited good stability under different ionic strengths (100–400 mM), pH (3–9), and heat treatment conditions, which opens up the possibility for their application in a wider range of environments.

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