Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin

Abstract

This study aimed to investigate the physical stability and interfacial properties of oil-in-water (O/W) emulsions stabilized with fish skin gelatin (FG) and pea protein (PP) at pH 3. Physico-chemical properties, elemental composition and SDS-PAGE of the proteins were determined in the first part of this work. Emulsions were prepared at different ratio FG: PP (100: 0-75: 25-50: 50-25: 75-0: 100) by mechanical stirring followed by ultrasound treatment. Higher physical stability was observed in the presence of FG (ratio 100: 0), where the O/W were stable~50 h. An average hydrodynamic diameter < 1 μm was found for all the emulsions except for the ratio 75: 25, where it was 2.8 μm. The presence of the protein on the O/W interface was explored by confocal laser scanning microscopy whereas the thermal properties of the protein ratios were analyzed by differential scanning calorimetry. The lower denaturation temperature was observed for ratio 50: 50, which was founded at~89°C, whereas the denaturation temperatures for the others O/W emulsions were in the range of 99 and 108°C. A predominant viscous behavior was observed for all the ratios while a slight decrease of the surface tension was observed in the presence of PP. The equal mixing of FG with PP showed an increase in the emulsifying properties of PP forming a more stable emulsion with lower particle size.

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

“…Moreover, compared to pure GEO emulsion, the GEO-CO emulsion displayed smaller droplet size and more uniform dispersion. According to Vall-llosera et al [ 21 ], the CLSM images were analyzed using ImageJ software ( Figure S3 ). As shown in Figure S3 , the mean diameters of fresh emulsion droplets were 2.092 μm (GEO), 1.965 μm (GEO-CO), 1.922 μm (GEO-SO) and 2.339 μm (GEO-OO), respectively.…”

“…The mixtures were homogenized separately with an Ultra-Turrax homogenizer (T25, IKA, Staufen im Breisgau, Germany) at 1000 r/min for 5 min to obtain the primary GEO and GEO-VO emulsions. The primary emulsions were immediately ultrasonic-treated on a JY92-2D Vibra-cell probe sonicator (Ningbo Xinzhi Biological Technology Co. Ltd., Ningbo, China) in a pulse mode for 2 min (5 s ON and 5 s OFF) at 20 kHz and 160 W to produce GEO and GEO-VO emulsions, according to the method of Vall-llosera, et al [ 21 ].…”

Adsorption Properties of Comb-Shaped Polycarboxylate Dispersant onto Different Crystal Pyraclostrobin Particle Surfaces

“…We shook the prepared pyraclostrobin suspension system (20 mL) into a glass sample bottle, scanned it every 1 h with a multiple light scatterometer (Turbiscan Tower, Formulaction, France) at 25 • C for 48 h [19,20]. The relative stability of each system can be compared by the turbiscan stability index (TSI).…”

Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentrate

“…Defatted sample (Section 2.2.1) was stirred for 30 min in NaOH solution (0.25 M), followed by ultrasound treatment (Branson, Danbury, CT, USA) in a pulse mode (3 s ON, 3 s OFF) at 20 kHz, 440 W for 15 min. The intensity of the treatment was determined for each sample using Equations ( 1) and (2) [20]:…”

“…Samples were illuminated by an infrared light source (λ = 880 nm), and two sensors collected the backscattered (BS) and transmitted (T) signals. The stability criteria were based on the Turbiscan Stability Index (TSI) according to a previous work [20]. The TSI is a number calculated at time t by summing up all temporal and spatial variations in a considered zone:…”