Pickering emulsions stabilized by biopolymers have been gaining increasing attention in recent years. In this work, chitosan/guar gum (CS/GG) nanoparticles were formed by hydrogen bond interactions between amino of CS and hydroxyl of GG. The surface charge and aggregation degree of CS/GG nanoparticles could be regulated by pH value to yield Pickering emulsion of superior quality. Emulsions had optimal physical stability at pH 6.0 and oil fraction of 0.6, with the lowest creaming index of 1.81 ± 0.21% after six months of storage at 4 °C. Contents of primary and secondary oxidation products stored at 37 °C for 30 days in Tween 80-stabilized emulsion are almost 1.46 and 1.66 times that of CS/GG-stabilized Pickering emulsion. These results indicated that CS/GG-stabilized Pickering emulsion had better lipid oxidation stability than Tween 80-stabilized emulsion. In addition, the retention rate of astaxanthin of CS/GG-stabilized astaxanthin Pickering emulsion (85.9 ± 0.57%) was higher than Tween 80-stabilized astaxanthin emulsion (66.12 ± 0.71%) stored at 37 °C for 30 days. This result indicated that the stability of CS/GG-stabilized astaxanthin-loaded Pickering emulsion was better than Tween 80-astaxanthin emulsion. This study provides a framework for applying Pickering emulsions formed using polysaccharide particles in functional foods.

近年来，由生物聚合物稳定的皮克林乳液越来越受到关注。在这项工作中，壳聚糖/瓜尔胶 (CS/GG) 纳米粒子是通过 CS 的氨基和 GG 的羟基之间的氢键相互作用形成的。CS/GG纳米粒子的表面电荷和聚集程度可以通过pH值来调节，从而产生优质的Pickering乳液。乳液在 pH 6.0 和 0.6 的油分下具有最佳的物理稳定性，在 4 °C 下储存六个月后，乳油化指数最低，为 1.81 ± 0.21%。Tween 80 稳定乳液在 37°C 下储存 30 天的一次和二次氧化产物含量几乎是 CS/GG 稳定的 Pickering 乳液的 1.46 和 1.66 倍。这些结果表明，CS/GG 稳定的 Pickering 乳液比 Tween 80 稳定的乳液具有更好的脂质氧化稳定性。此外，CS/GG稳定的虾青素Pickering乳剂的虾青素保留率（85.9±0.57%）高于吐温80稳定的虾青素乳剂（66.12±0.71%）在37°C储存30天。该结果表明CS/GG稳定的负载虾青素Pickering乳液的稳定性优于Tween 80-虾青素乳液。本研究为在功能性食品中应用使用多糖颗粒形成的皮克林乳液提供了框架。该结果表明CS/GG稳定的负载虾青素Pickering乳液的稳定性优于Tween 80-虾青素乳液。本研究为在功能性食品中应用使用多糖颗粒形成的皮克林乳液提供了框架。该结果表明CS/GG稳定的负载虾青素Pickering乳液的稳定性优于Tween 80-虾青素乳液。本研究为在功能性食品中应用使用多糖颗粒形成的皮克林乳液提供了框架。