Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Huang, Yu; Xiang, Xiaole; Luo, Xiaoying; Li, Xiuting; Yu, Xin; Li, Shugang

doi:10.1016/j.ultsonch.2021.105717

Cited by 28 publications

(22 citation statements)

References 53 publications

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“…As the oil phase was removed, the surface of oil droplets (Fig. 4c) became wrinkled, especially at TA 0.4, which suggested the formation of a covalently cross‐linked interfacial layer between TA and CBTMP (Chen et al., 2018; Huang et al., 2021). To sum up, these results could speculate that interfacial membranes formed by CBTMP–TA were more stable to that formed by pure CBTMP and the stability of the emulsions was closely dependent on the concentration of TA.…”

Section: Resultsmentioning

confidence: 99%

“…The microstructures of emulsions were observed as modified by the method of Huang et al . (2021) and Nikbakht Nasrabadi et al . (2019).…”

Section: Methodsmentioning

confidence: 99%

“…(2020). The microstructures of fresh emulsions diluted two times were observed by optical microscopy (BT‐1600 Image Particle Analysis System, Dandong, China) according to Huang's method (Huang et al., 2021).…”

Section: Methodsmentioning

confidence: 99%

“…The droplet size distribution and volume mean diameter D (4,3) of fresh emulsions was determined according to Zhu et al (2020). The microstructures of fresh emulsions diluted two times were observed by optical microscopy (BT-1600 Image Particle Analysis System, Dandong, China) according to Huang's method (Huang et al, 2021).…”

Section: Droplet Size and Morphology Of Emulsionsmentioning

confidence: 99%

“…The interfacial structure of emulsions The microstructures of emulsions were observed as modified by the method of Huang et al (2021) andNikbakht Nasrabadi et al (2019). For easy observation, 2-mL emulsion was stained for 2 min using 10 μL Nile Blue (1 mg mL −1 in Ethanol) and 10 μL Nile Red (1 mg mL −1 in Ethanol).…”

Section: Measurement Of Interfacial Structure and Interfacial Dilatat...mentioning

confidence: 99%

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Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil‐in‐water emulsion

Wang

Zhou

Yang

et al. 2022

Int J of Food Sci Tech

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Summary Clanis Bilineata Tingtauica Mell Protein (CBTMP) was one of the new natural insect protein resources. However, due to its strong surface hydrophobicity and poor emulsion stability, its application has greatly been limited. In this study, Pickering emulsions were prepared by CBTMP–Tannic acid (CBTMP–TA) particles and soybean oil (φ = 50%). The presence of TA significantly increased the zeta‐potential (from −23.5 ± 0.73 to −29.23 ± 0.58 mV) and three‐phase contact angle (from 129.9 ± 4.53° to 87.27 ± 3.20°) of complex, especially the concentration of TA was 0.4 mm. Besides, the stability of emulsions was significantly improved according to the results of the droplet size and static multiple light scattering. Furthermore, rheological properties including viscosity, thixotropy and creep recovery were significantly enhanced, which indicated the formation of a more stable network structure. Interfacial behaviour (Interfacial tension, interfacial film viscoelasticity and diffusion rate) of emulsions was significantly changed, forming a more stable interfacial layer as TA content increased. The CBTMP–TA complex was adsorbed at the interface and the adsorption rate was also mainly affected by the content of TA. The study indicated CBTMP–TA compositions to enhance stability, rheological behaviours and interfacial characteristics, and demonstrated the potential applications of insect protein resources in food emulsion systems.

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Section: Resultsmentioning

confidence: 99%

“…The microstructures of emulsions were observed as modified by the method of Huang et al . (2021) and Nikbakht Nasrabadi et al . (2019).…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Droplet Size and Morphology Of Emulsionsmentioning

confidence: 99%

Section: Measurement Of Interfacial Structure and Interfacial Dilatat...mentioning

confidence: 99%

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Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil‐in‐water emulsion

Wang

Zhou

Yang

et al. 2022

Int J of Food Sci Tech

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Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants

et al. 2023

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BACKGROUND Soy hull, a by‐product of crop processing, is rich in pectin‐like polysaccharides that have potential for thickening, gelling and emulsifying applications. The effect of ammonium oxalate (SHPA) and sodium citrate (SHPS) on the conformation, physicochemical properties and emulsifying ability of soy hull polysaccharide (SHP) were investigated. RESULTS The composition analysis showed that SHPS had more polysaccharide, protein, and higher molecular weight than SHPA. Images of atomic force microscopy (AFM) and scanning electron microscopy (SEM) showed that SHPS molecules appeared spherical bodies with smooth and firm surfaces, while SHPA molecules appeared chain‐like bodies with rough and wrinkled surface. At the oil–water interface, SHPS adsorbed faster and formed a more elastic interfacial layer than SHPA. The characterization of the prepared emulsions showed that the SHPS emulsion was a smaller particle size and more stable system within 30 days than SHPA emulsion, especially at the SHPS concentration of 9 mg mL−1. Images of cryo‐scanning electron microscopy (cryo‐SEM) also demonstrated SHPS formed clearer network structure on the surface of the oil droplets, compared to SHPA. CONCLUSION Overall, ammonium oxalate and sodium citrate significantly influenced the composition and properties of the SHP. SHPS exhibited a better emulsifying ability than SHPA, which was mainly due to the higher protein content of SHPS and the sodium ion (Na+) residue of sodium citrate. This study is useful for the extraction and application of SHP and other plant‐based polysaccharides. © 2023 Society of Chemical Industry.

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Mesona chinensis polysaccharide/zein nanoparticles to improve the bioaccesibility and in vitro bioactivities of curcumin

Yang

Lin

Chen

et al. 2022

Carbohydrate Polymers

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Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Abstract: Graphical abstract

Cited by 28 publications

References 53 publications

Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil‐in‐water emulsion

Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil‐in‐water emulsion

Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants

Mesona chinensis polysaccharide/zein nanoparticles to improve the bioaccesibility and in vitro bioactivities of curcumin

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