In this study, a kind of Pickering emulsion with a desirable interface architecture and sesame paste flavor was prepared using zein, apple pectin (AP), and sesame oil. Zein-AP composite nanoparticles (ZAPs) were first assembled via an anti-solvent procedure and electrostatic adsorption for stabilizing sesame-oil-in-water Pickering emulsions (ZASPEs). ZASPEs (volume fraction of oil φ = 0.7) exhibited excellent plasticity and viscoelasticity (indicated by low-field NMR spectroscopy and rheology). Confocal laser scanning microscopy (CLSM), demonstrated the anchoring of ZAPs at the oil–water interface, while cryo-SEM confirmed the three-dimensional microstructural network formed inside the emulsion. Compared to a commercial sesame paste, diluted ZASPEs (φ = 0.35) exhibited similar rheological and sensory properties, while ZASPEs (φ = 0.7) and diluted ZASPEs possessed greater smoothness and spreadability. Accordingly, the current ZASPEs as new additions to the existing Pickering emulsions not only function as bioactive carriers but also impart desirable flavor in food applications.

在这项研究中，使用玉米醇溶蛋白，苹果果胶（AP）和芝麻油制备了一种具有理想界面结构和芝麻糊风味的Pickering乳液。首先通过反溶剂程序和静电吸附组装玉米蛋白-AP复合纳米颗粒（ZAPs），以稳定芝麻水包油Pickering乳液（ZASPEs）。ZASPE（油的体积分数φ= 0.7）表现出出色的可塑性和粘弹性（通过低场NMR光谱学和流变学表明）。共聚焦激光扫描显微镜（CLSM）证明了ZAP在油水界面的锚固，而cryo-SEM证实了乳液内部形成的三维显微结构网络。与市售芝麻糊相比，稀释的ZASPE（φ= 0.35）表现出相似的流变和感官特性，而ZASPE（φ= 0）。7）和稀释的ZASPE具有更高的光滑度和可铺展性。因此，当前的ZASPE作为对现有Pickering乳液的新添加物，不仅起生物活性载体的作用，而且在食品应用中赋予所需的风味。