Effect of sodium alginate on the stability of natural soybean oil body emulsions

Abstract

For the first time sodium alginate is used to improve the stability of oil body emulsions against salt, pH and freeze–thaw cycling.

Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas

“…It is also shown in Figure 4B1,B2 that as the concentration of Na+ increases, the absolute value of the ξ-potential of the PP emulsion decreases [26], while the particle size does not change much, and the PP emulsion has no obvious cream after storage for seven days at room temperature. Analysis of the phenomenon (Figure 4B3), which may be due to the electrostatic shielding effect of Na+ ions, which reduces the amount of charge on the surface of the emulsion droplets; and the steric hindrance of PP self-composite layer and higher viscosity and hydrophilic hydration ability, so that it has enough protective barrier without aggregation.…”

Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate

“…The main chemical compositions of the three OB creams (peanut, sesame, and rapeseed) extracted using the aqueous media method are listed in Table 1. For comparison, the table also provides the compositions of the soybean OB cream from Su et al [29]. Among the three OBs (peanut, sesame, and rapeseed), the average particle size of the sesame OB was the largest, and that of the rapeseed OB was the smallest.…”

“…The surface protein composition, microstructure, average particle size d4, 3, ζ -potential, and stability of the OB emulsions were measured. Compared with the soybean OB in the previous study [29], the peanut, sesame, and rapeseed OB creams were composed of more than 55% fat, and their emulsions not only showed aggregation phenomenon near the isoelectric point (IEP), but also showed a creaming phenomenon at high pHs. In addition, the peanut, sesame, and rapeseed OB emulsions were severely affected by salt ions, as compared to the soybean OB emulsion.…”

“…Therefore, the use of ALG to stabilize OB emulsion is highly significant and promising in the food industry. In a previous study, we stabilized the soybean OB emulsion by using ALG in different environments (pH, salt, and freeze–thaw cycle), and found that ALG can be adsorbed onto the surface of OB droplets, preventing OB aggregation at low pHs [29].…”

“…However, depending on the sources and extraction methods, the composition and amount of the surface proteins, as well as the exogenous proteins of diverse OBs might vary, therefore, affecting the properties and application of the OBs [1,8,29,30,31,32,33]. For example, it was observed that small maize germ OBs exhibited high stability against coalescence as they flocculated with other neighboring oil droplets in the aqueous environment, while larger-sized OBs, e.g., from other origins, might not be able to resist the mechanical stresses arising from depletion flocculation, thus, leading to coalescence and hence emulsion destabilization [18].…”