Effect of high-intensity ultrasound on the physicochemical properties, microstructure, and stability of soy protein isolate-pectin emulsion

Abstract

Graphical abstract

Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification

“…However, with the increase of ultrasound power, the absolute ζ-potential of the sample began to decrease gradually. This was similar to the finding of Wang et al [ 23 ]. The particle size of the emulsion decreased as the cavitation effect and high shear force provided by HIU treatment.…”

“…This was owing to the cavitation effect and physical shear force generated by ultrasonic treatment that broke the oil droplets of emulsion into small particles, and then the particle size of emulsion turned to be smaller, this could improve the emulsification of emulsion [ 22 ]. Data in the research showed the emulsifying properties of emulsions began to decrease slightly at 450 W and 600 W. This was because excessive ultrasound power can affect the interfacial protein structure, leading to flocculation of interfacial proteins and aggregation of emulsion droplets, thus reducing the emulsifying properties of the emulsion [ 23 ]. Overall, HIU treatment improved the emulsifying properties of emulsion.…”

“…Whereas, the particle size of emulsion at 450 W (2.91 ± 0.39 μm) and 600 W (3.33 ± 0.51 μm) gradually became larger. The reasons were as follows: Firstly, excessive HIU treatment would generate too much cavitation bubbles shielded the shear force action on the droplets, prevented the fragmentation of droplets; secondly, excessive HIU treatment would disrupt the interfacial layer of the emulsion, which caused the oil droplets to aggregate; thirdly, it may be that the interfacial protein was aggregated at excessive HIU treatment, this made the emulsion unstable and the droplets aggregated [ 23 ].Tang et al [ 29 ] concluded that the appropriate ultrasonic treatment can lead to the formation of favorable conjugate emulsions. The trend of PSD was in line with that of emulsifying properties of conjugate emulsions in this study.…”

Effect of high-intensity ultrasonic treatment on the emulsion of hemp seed oil stabilized with hemp seed protein

“…It can be seen that HSO (red) is covered by HPI (green), and the HIU treatment increases the dispersibility of the emulsion and avoids aggregation of the emulsion compared to the emulsion without HIU treatment. The smallest particle size of the emulsion was observed at a HIU power of 450 W, a phenomenon that remained consistent with our previous study [20] . The particle size reduction is probably caused by the cavitation force generated by the microflow of the ultrasonically treated probe.…”

“…Taha et al [19] investigated ultrasonic-assisted emulsions stabilized with different plant and animal proteins and found that ultrasonic treatment increased the interfacial protein content and thermal stability. Wang et al [20] has studied the effect of different HIU powers on soybean isolate protein-pectin emulsions and the its stability was highest at 450 W. HIU has been considered as a green, safe and efficient method to assist in the preparation of emulsions.…”