The aim of this study was to obtain a stable flaxseed oil (FSO)-in-water Pickering emulsion (PE) stabilized by chitosan (CS)-myristic acid (MA) nanogels and to investigate the oxidative stability of the CS-MA nanogels-encapsulated FSO in the presence of clove essential oil (CEO) in shell or core modes. First, MA was successfully conjugated to CS by amide linkages in different MA-to-CS ratios to improve the emulsifier property of CS. Subsequently, the effects of pH, MA-to-CS ratio, and oil-to-nanogel ratio on the stability and droplet size of PE were examined. The most stable PE was obtained at pH 8, MA-to-CS ratio of 0.75:1, and oil-to-nanogel ratio of 10:1. Finally, the oxidative stability of the emulsions was analyzed. The results indicated that the formation of the CEO shell around dispersed droplet surfaces of FSO was more efficient in reduction of lipid oxidation and droplet size than admixing CEO in the oil core. The best oxidative stability was observed in the PE with 0.1% CEO shell. Overall, this work showed that by engineering the interfacial architecture via the combination of steric hindrance of CS-MA nanogel-based membrane and the interfacial load of CEO, appropriate physical and oxidative stabilities of the emulsions were obtainable.

中文翻译：

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壳聚糖-巯基酸纳米凝胶稳定的匹克亚麻籽水包油乳液的制备及其在丁香精油作为抗氧化剂存在下的氧化稳定性研究

这项研究的目的是获得一种由壳聚糖（CS）-肉豆蔻酸（MA）纳米凝胶稳定的稳定的亚麻籽油（FSO）-水在Pickering乳液（PE），并研究CS-MA纳米凝胶的氧化稳定性。在壳或核模式下，在丁香精油（CEO）存在下封装FSO。首先，MA通过不同MA与CS比率的酰胺键成功地与CS偶联，从而改善CS的乳化剂性能。随后，研究了pH，MA与CS的比率以及油与纳米凝胶的比率对PE的稳定性和液滴尺寸的影响。在pH 8时，获得最稳定的PE，MA与CS的比率为0.75：1，油与纳米凝胶的比率为10：1。最后，分析了乳液的氧化稳定性。结果表明，与在油芯中混合CEO相比，在FSO分散的液滴表面周围形成CEO壳在减少脂质氧化和液滴尺寸方面更有效。在具有0.1％CEO外壳的PE中观察到最佳的氧化稳定性。总的来说，这项工作表明，通过结合CS-MA纳米凝胶基膜的空间位阻和CEO的界面负荷来设计界面体系，可以获得适当的乳液物理和氧化稳定性。