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- Title
Stabilization of Emulsions With High Physical Stability Using Ultrasonic Autoclaving Alkaline-Treated Insoluble Soybean Fiber.
- Authors
Chen, Bifen; Zhao, Xiujie; Yang, Guifei; Cai, Yongjian; Zhao, Mouming; Zhao, Qiangzhong; Van der Meeren, Paul
- Abstract
Driven by the trend toward sustainable foods, insoluble fiber particles from by-products have attracted interest as Pickering stabilizers. In this work, the relationship between particle/structural properties and emulsion-stabilizing properties of ultrasonic autoclaving alkaline-treated insoluble soybean fiber (ISF) from okara as a novel stabilizer and the stability of ISF-stabilized emulsions under different environmental conditions were investigated. The results showed that when the contact angle of ISF was close to 90° and the structural looseness of ISF and the interaction between ISF were at moderate levels, the ISF-stabilized emulsions exhibited relatively high stability against creaming and ISF particle deposition. The ISF-stabilized oil droplets existed in well-dispersed and aggregated forms, and the latter was formed by the simultaneous adsorption of a large number of oil droplets onto the multi-branched clustered ISF. After heating at 85 °C for 30 min or treatment with 100 mM NaCl or pH 5, the emulsions maintained good anti-creaming stability and long-term storage stability. Analysis of the microstructure, elastic modulus G', and ζ-potential of the emulsions indicated that the aforementioned stable oil droplet aggregates and the gel-like network structure played a major role in the stabilization of the emulsions, while the electrostatic repulsion played a minor role. This study provides a theoretical basis for the application of ISF from okara in food emulsion formulations.
- Subjects
FOOD emulsions; EMULSIONS; MECHANICAL heat treatment; ULTRASONICS; CONTACT angle; RICE bran
- Publication
Food & Bioprocess Technology, 2024, Vol 17, Issue 4, p1030
- ISSN
1935-5130
- Publication type
Article
- DOI
10.1007/s11947-023-03184-0