Characterization of surimi particles stabilized novel pickering emulsions: Effect of particles concentration, pH and NaCl levels

Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes

“…In previous work, our team not only prepared successfully the Pickering emulsions stabilized by surimi particles, but confirmed that the Pickering emulsions could maintain good physical stability under various pH and NaCl conditions [7] . However, in view of the salt-soluble property of surimi particles, it is a huge challenge to obtain fully dispersive protein solutions in the aqueous phase without the aid of other external means, which limits the preparation of O/W Pickering emulsions with high stability under lower surimi particle content (0.5–2.5 wt%) to a certain extent.…”

“…2 a, 2b and 2c), meaning it was hard to maintain the storage stability of Pickering emulsion prepared only by mechanical homogenizing. This could be ascribed to the poor dispersive property of surimi particles in the aqueous phase with low ionic strength ( Figure S1 ), which might affect the anchoring of these particles onto the water–oil interface and hinder the particle–particle interactions during homogeneous emulsification process to some extent [7] . However, the H-U and U-H groups whatever the ultrasound power still had higher EPVF values (95.5%-99.5%) at 14 days ( Fig.…”

“…Myofibrillar protein, salt-soluble protein, is one of the most important structural compositions in fish muscle. As reported by Liu et al [7] , surimi particles (myofibrillar proteins) could act as solid particles to stabilize Pickering emulsions. However, some special features of myofibrillar protein including large molecular weight, poor dispersibility and solubility in water, as well as weak electrostatic repulsions impeded the adsorption of these particles at the two-phase interface and the particle–particle interactions during emulsification [7] , [8] .…”

“…As reported by Liu et al [7] , surimi particles (myofibrillar proteins) could act as solid particles to stabilize Pickering emulsions. However, some special features of myofibrillar protein including large molecular weight, poor dispersibility and solubility in water, as well as weak electrostatic repulsions impeded the adsorption of these particles at the two-phase interface and the particle–particle interactions during emulsification [7] , [8] . This further poses a huge challenge to fabricate high-quality myofibrillar protein based-Pickering emulsions, especially with low concentrations of proteins.…”

“…The emulsified phase volume fraction (EPVF) and stability index (SI) of Pickering emulsions with or without ultrasonic treatment were recorded to characterize the storage stability of samples. The calculation of EPVF and SI were performed in line with the method described by Wei et al and Liu et al [4] , [7] . …”