Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability

Dai, Hongjie; Sun, Yi; Feng, Xin; Ma, Liang; Chen, Hai; Fu, Yu; Wang, Hongxia; Zhang, Yuhao

doi:10.1016/j.foodhyd.2023.108474

Cited by 26 publications

(10 citation statements)

References 51 publications

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“…The enhanced G 0 for the concentrated emulsions stabilized by ISF subjected to heating was connected with the increased particle interaction and droplet interaction, indicating an enhanced network structure. 14 The decreased G 0 for the concentrated emulsions stabilized by ISF subjected to salinization was ascribed to the decreased electrostatic repulsion from the electrostatic shielding effect and less clusters of droplets formed with salt added. 32 Hydration of ISF by heating promoted the formation of a stronger network structure, whereas salinization displayed a negative effect.…”

Section: Frequency Sweepsmentioning

confidence: 98%

“…Wang et al 13 revealed the critical role of phytosterol-chitosan complex particles in stabilizing Pickering emulsions under varying pH and ionic strength of the aqueous phase. Dai et al 14 found that heat treatment enhanced the freeze-thaw and centrifugal stability of high internal phase Pickering emulsions stabilized by myofibrillar protein microgel particles. Choi et al 15 reported that heat treatment of starch granules under mildly acidic conditions altered the properties of particles, thus influencing the emulsion properties.…”

Section: Introductionmentioning

confidence: 99%

“…revealed the critical role of phytosterol–chitosan complex particles in stabilizing Pickering emulsions under varying pH and ionic strength of the aqueous phase. Dai et al 14 . found that heat treatment enhanced the freeze–thaw and centrifugal stability of high internal phase Pickering emulsions stabilized by myofibrillar protein microgel particles.…”

Section: Introductionmentioning

confidence: 99%

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Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

et al. 2023

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BACKGROUNDConcentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating.RESULTSIn this study, alkali‐extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze–thawing. Compared with the original hydration method, salinization reduced the absolute ζ‐potential of the ISF dispersions to 6 mV, resulting in a lower absolute ζ‐potential of the concentrated emulsions, which led to a decreased electrostatic repulsion and the largest droplet size, but to the lowest apparent viscosity, viscoelastic modulus, and stability. By contrast, hydration by heating promoted the interparticle interactions, and then a decreased droplet size (54.5 μm) but with a more densely distributed droplets was observed, together with enhanced viscosity and viscoelasticity properties. The fortified network structure improved the stability of the concentrated emulsions both against high‐speed centrifugation and long‐term storage. Additionally, secondary emulsification after freeze–thaw further improved the performance of the concentrated emulsions.CONCLUSIONThe results suggest that the formation and stability of the concentrated emulsion could be regulated by different hydration methods of particles, which could be adjusted according to the practical applications. © 2023 Society of Chemical Industry.

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Section: Frequency Sweepsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

et al. 2023

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“…As shown in Figure 6c,d A similar result has been also reported for the HIPE gels stabilized by ovalbumin and β-conglycinin, 47 and Pickering emulsions stabilized by myofibrillar protein microgel particles (MMP). 48 At present, most reported HIPEs cannot tolerate such high temperature treatment. 49,50 As displayed in Figure 7, the appearance of the PPH NP-stabilized HIPPEs was almost the same as that of fresh emulsions, with a good self-supporting ability after heating at 121 °C for 20 min.…”

Section: Ph and Ionic Strengthmentioning

confidence: 99%

Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing

Li,

Yin,

et al. 2023

J. Agric. Food Chem.

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“…13,14 As a result, proteins from fish and livestock have been utilized extensively in structuring Pickering emulsions. [15][16][17][18] Despite these advances, the addition of Pickering emulsions stabilized by MPs (MPE) to surimi products requires further investigation, especially concerning the utilization of MPE to enhance the quality of hairtail surimi gels.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions

Lin,

Cui,

Shi

et al. 2024

J Sci Food Agric

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BACKGROUNDHairtail (Trichiurus haumela) surimi exhibits poor gelation properties and a dark gray appearance, which hinder its utilization in high‐quality surimi gel products. The effect of Pickering emulsions stabilized by myofibrillar proteins (MPE) on the gel properties of hairtail surimi has been unclear. In particular, the impact of MPE under NaCl and KCl treatments on the quality of hairtail surimi gels requires further elucidation.RESULTSPickering emulsions stabilized by myofibrillar proteins and treated with NaCl or KCl (Na‐MPE, K‐MPE) were added to hairtail surimi in amounts of 10–70 g kg−1. The addition of 50 g kg−1 Na‐MPE and K‐MPE improved the gel strength, textural properties, whiteness, and water‐holding capacity (WHC) of hairtail surimi. The relative content of β‐turn and β‐sheet in the surimi gels increased and the relative content of random coils and α‐helix decreased with the addition of oil. The addition of Na‐MPE and K‐MPE did not affect the secondary structure of surimi gels but stimulated the gelation of hairtail surimi gels. Hairtail surimi containing K‐MPE demonstrated similar performance in terms of hardness, microstructure, and WHC compared with the addition of Na‐MPE.CONCLUSIONThe quality of hairtail surimi gels can be improved by the addition of Na‐MPE or K‐MPE. The K‐MPE proved to be an effective option for enhancing the properties of hairtail surimi gels at 50 g kg−1 to replace Na‐MPE. © 2024 Society of Chemical Industry.

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Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability

Cited by 26 publications

References 51 publications

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

Ultrastable High Internal Phase Pickering Emulsions: Forming Mechanism, Processability, and Application in 3D Printing

Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions

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