Pickering Emulsion Stabilized by β-Cyclodextrin and Cinnamaldehyde/β-Cyclodextrin Composite

A Pickering emulsion was prepared using & beta;-cyclodextrin (& beta;-CD) and a cinnamaldehyde (CA)/& beta;-CD composite as emulsifiers and corn oil, camellia oil, lard oil, and fish oil as oil phases. It was confirmed that Pickering emulsions prepared with & beta;-CD and CA/& beta;-CD had good storage stability. The rheological experiments showed that all emulsions had G & PRIME; values higher than G & DPRIME;, thus confirming their gel properties. The results of temperature scanning rheology experiments revealed that the Pickering emulsion prepared with & beta;-CD and CA/& beta;-CD composites had high stability, in the range of 20-65 & DEG;C. The chewing properties of Pickering emulsions prepared by & beta;-CD and corn oil, camellia oil, lard, and herring oil were 8.02 & PLUSMN; 0.24 N, 7.94 & PLUSMN; 0.16 N, 36.41 & PLUSMN; 1.25 N, and 5.17 & PLUSMN; 0.13 N, respectively. The chewing properties of Pickering emulsions made with the CA/& beta;-CD composite and corn oil, camellia oil, lard, and herring oil were 2.51 & PLUSMN; 0.05 N, 2.56 & PLUSMN; 0.05 N, 22.67 & PLUSMN; 1.70 N, 3.83 & PLUSMN; 0.29 N, respectively. The texture properties confirmed that the CA/& beta;-CD-composite-stabilized-emulsion had superior palatability. After 28 days at 50 & DEG;C, malondialdehyde (MDA) was detected in the emulsion. Compared with the & beta;-CD and CA + & beta;-CD emulsion, the CA/& beta;-CD composite emulsion had the lowest content of MDA (182.23 & PLUSMN; 8.93 nmol/kg). The in vitro digestion results showed that the free fatty acid (FFA) release rates of the CA/& beta;-CD composite emulsion (87.49 & PLUSMN; 3.40%) were higher than those of the & beta;-CD emulsion (74.32 & PLUSMN; 2.11%). This strategy provides ideas for expanding the application range of emulsifier particles and developing food-grade Pickering emulsions with antioxidant capacity.