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

Liu, Cikun; Xu, Yanshun; Xia, Wenshui; Jiang, Qixing

doi:10.1016/j.ultsonch.2021.105802

Cited by 16 publications

(8 citation statements)

References 45 publications

(56 reference statements)

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“…In the case of this study, values of ζ potential between −39.7 and −59.8 mV and between −33.4 and −48.7 mV were obtained for the emulsions prepared with NP1 and NP2, respectively (see Table 2 ). All the values fall in the range of values reported by other authors [ 7 , 47 ] and in the interval of stability for emulsions (± 30 mV).…”

Section: Resultssupporting

confidence: 76%

Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles

Cuevas-Gómez

González-Magallanes

Arroyo‐Maya

et al. 2022

Foods

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The stabilization of Pickering emulsions by nanoparticles has drawn great interest in the field of food science and technology. In this study, α-Lactalbumin nanoparticles prepared by the desolvation and cross-linking method from protein solutions with initial pH values of 9 and 11 were used to stabilize squalene-rich amaranth oil Pickering o/w emulsions. The effect of different concentrations of nanoparticles on the size, size distribution, ζ potential, and emulsion stability was evaluated using dynamic light scattering, electron microscopy, and light backscattering. Dependence of the emulsions’ droplet size on the nanoparticle concentration was observed, and the critical coverage ratio was reached when 5–10% nanoparticles concentration was used. Our findings suggest that α-LA nanoparticles at a 10% concentration can be used as novel stabilizers for Pickering emulsions to provide protection for beneficial lipophilic bioactive compounds. This is the first time that native α-LA nanoparticles have been used as stabilizers of Pickering emulsions.

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Section: Resultssupporting

confidence: 76%

Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles

Cuevas-Gómez

González-Magallanes

Arroyo‐Maya

et al. 2022

Foods

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“…Pre-emulsification, mainly using high-speed homogenization and high-intensity ultrasound, is the most effective approach to improve the stability of oils [3] , [5] , [20] , [21] , [22] , and it is usually combined with the addition of emulsifiers such as sodium caseinate (SC) [23] , [24] , [25] . The effects of ultrasound emulsification are mainly based on the cavitation effect [5] , [26] . Specifically, the physical effects are produced at the moment when the cavitation bubble bursts, such as physical shearing, pressures, shock waves and turbulence, which can destroy larger droplets [25] , [26] , [27] .…”

Section: Introductionmentioning

confidence: 99%

“…The effects of ultrasound emulsification are mainly based on the cavitation effect [5] , [26] . Specifically, the physical effects are produced at the moment when the cavitation bubble bursts, such as physical shearing, pressures, shock waves and turbulence, which can destroy larger droplets [25] , [26] , [27] . Li et al [23] used high-intensity ultrasound to improve the interfacial properties and oxidation stability of soybean oil pre-emulsion prepared with SC.…”

Section: Introductionmentioning

confidence: 99%

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Zhao

et al. 2022

Ultrasonics Sonochemistry

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“…Fish protein is used as a surfactant and polymer emulsifier. The major component of surimi products is myofibrillar protein, and Liu et al (2021) used surimi particles to prepare emulsifiers for stable Pickering and improved the stability of the emulsion after ultrasonic modification. In addition, fish protein can also be used to emulsify meat products, such as surimi sausages.…”

Section: Application Of Fish Protein Emulsificationmentioning

confidence: 99%

Fish protein as a new emulsifier: Mechanism, enhancement, application

Lu,

Xiao

et al. 2024

Food Frontiers

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Marine resources are rich. In recent years, more and more people have paid attention to the development of blue food. Fish protein is one of the essential biomolecules in blue food. It is a natural emulsifier because of its natural, nontoxic, easily obtained, degradable, and good surface activity. The research and application of fish protein as an emulsifier were reviewed in this paper. The emulsifying mechanism of fish protein was discussed. The emulsifying property of fish protein was affected by natural factors (source and protein concentration) and processing environment (ion strength, temperature, and pH). The emulsifying property of fish protein was improved by ultrasound, high pressure, microgel, complexation, glycosylation, and enzyme cross‐linking. It was pointed out that future research of fish protein applications should focus on the problems of shortening the gap between laboratory and commercial; stable emulsion of fish protein is difficult to preserve and single loading. It provides a reference for the development of fish protein emulsifiers.

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

Abstract: Graphical abstract

Cited by 16 publications

References 45 publications

Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles

Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Fish protein as a new emulsifier: Mechanism, enhancement, application

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