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

Abstract

In this study, peanut, sesame, and rapeseed oil bodies (OBs) were extracted by the aqueous medium method. The surface protein composition, microstructure, average particle size d4, 3, ζ-potential of the extracted OBs in aqueous emulsion were characterized. The stability of the OB emulsions was investigated. It was found that different OB emulsions contained different types and contents of endogenous and exogenous proteins. Aggregation at low pHs (<6) and creaming at high pHs (7 and 8) both occurred for all of three OB emulsions. Sodium alginate (ALG) was used to solve the instability of OB emulsions under different conditions—low concentration of ALG improved the stability of OB emulsions below and near the isoelectric point of the OBs, through electrostatic interaction. While a high concentration of ALG improved the OB emulsion stability through the viscosity effect at pH 7. The OB emulsions stabilized by ALG were salt-tolerant and freeze–thaw resistant.

DPD Simulation on the Transformation and Stability of O/W and W/O Microemulsions

“…Two salts (NaCl and CaCl2) affect the emulsion stability and were observed using experiment and simulation by Zhong et al [20] and Zhang et al [47]. Despite this, we investigated the influence of salt on the stability of W/O and O/W microemulsion by the DPD simulation shown in Figure 7.…”

Recent developments and prospects in the extraction, composition, stability, food applications, and in vitro digestion of plant oil bodies

“…According to Stokes formula, the increase of viscosity can increase the drag force exerted on the droplets and reduce their creaming rates in the emulsion (Zhao, 2008). Zhang et al (2019) found that low concentrations of sodium alginate (0.30–0.45 wt%) could stabilize the 1 wt% peanut, sesame, and rapeseed OBs emulsions below the isoelectric point of the OBs through electrostatic interaction. While high concentrations of sodium alginate (1.2–1.5 wt%) improved the OBs emulsions stability through the viscosity effect at pH 7.0.…”

Effect of simulated saliva components on the in vitro digestion of peanut oil body emulsion

“…The peanut OB emulsions with oil content of 10% (w/w) were prepared by dispersing the OB cream into PBS (50 mM, pH 7), and then magnetic stirring for 30 min. 40,42 Droplet size and size distribution of the peanut OB emulsions were determined with the aid of a laser light scattering instrument (Malvern Mastersizer 2000, UK). The refractive index of dispersed phase and continuous phase was 1.47 and 1.33, respectively.…”