Impact of Adding Polysaccharides on the Stability of Egg Yolk/Fish Oil Emulsions under Accelerated Shelf-Life Conditions

Abstract

Polysaccharides can form interfacial complexes with proteins to form emulsions with enhanced stability. We assessed the effect of adding gum guar or gum arabic to egg yolk/fish oil emulsions. The emulsions were produced using simple or high-pressure homogenization, stored for up to 10 days at 45 °C, and characterized for their particle size and distribution, viscosity, encapsulation efficiency, oxidative stability, and cytotoxicity. Emulsions containing gum guar and/or triglycerides had the highest viscosity. There was no significant difference in the encapsulation efficiency of emulsions regardless of the polysaccharide used. However, emulsions containing gum arabic displayed a bridging flocculation effect, resulting in less stability over time compared to those using gum guar. Emulsions produced using high-pressure homogenization displayed a narrower size distribution and higher stability. The formation of peroxides and propanal was lower in emulsions containing gum guar and was attributed to the surface oil. No significant toxicity toward Caco-2 cells was found from the emulsions over time. On the other hand, after 10 days of storage, nonencapsulated fish oil reduced the cell viability to about 80%. The results showed that gum guar can increase the particle stability of egg yolk/fish oil emulsions and decrease the oxidation rate of omega-3 fatty acids.

The Techno-Functionality of Chia Seed and Its Fractions as Ingredients for Meat Analogs

“…Some polysaccharide-based ingredients, such as mucilage and by-products obtained from chia seeds, are used to provide characteristics that simulate sensory and physical–chemical attributes and can be used as water retainers, emulsifiers, thickeners, stabilizers, and gelatinizers of conventional products [ 62 , 63 , 64 ]. Despite the wide application of chia mucilage, few studies still use it in meat-like products.…”

“…In addition, the rheological behavior of chia mucilage demonstrates that its mechanical properties are resistant to heat treatment, which is extensively used in the food industry [61]. Some polysaccharide-based ingredients, such as mucilage and by-products obtained from chia seeds, are used to provide characteristics that simulate sensory and physicalchemical attributes and can be used as water retainers, emulsifiers, thickeners, stabilizers, and gelatinizers of conventional products [62][63][64]. Despite the wide application of chia mucilage, few studies still use it in meat-like products.…”

A Study on Emulsion Stabilization and Characterization of Rheological Properties of Tragacanth Gum

“…This correlation between higher gum concentrations and a reduction in the average droplet size suggests enhanced stabilization because the gum forms a protective layer around oil droplets, preventing coalescence. In addition, narrower size distributions were observed in emulsions with increased gum concentrations, further emphasizing the stabilizing effect of tragacanth gum [22,23]. The apparent viscosity of the emulsion formulations exhibited non-Newtonian behavior across varying shear rates [24].…”