The physicochemical properties and stability of flaxseed oil emulsions: effects of emulsification methods and the ratio of soybean protein isolate to soy lecithin

Abstract

BACKGROUND:The properties and stability of emulsion rely greatly on the emulsification method and emulsifier. In this study, different emulsification methods (high-speed homogenization, ultrasonic treatment and their combination) were employed for the preparation of emulsions stabilized by soybean protein isolate (SPI) and soy lecithin (SLT) at three ratios. The microstructure, hydrodynamic average diameter, ζ-potential, creaming stability and low-field nuclear magnetic resonance relaxation behaviors of emulsions were investigated. RESULTS:The results indicated that the influence of emulsification method was closely related to the ratio of SPI/SLT. Overall, the SPI-SLT-stabilized emulsion treated by ultrasound showed better stability and uniformity, while the combined treatment of high-speed homogenization and ultrasound was helpful in improving the uniformity and stability of SPI-stabilized Pickering emulsion. However, the SLT-stabilized emulsions all exhibited worse uniformity in terms of particle size distribution and polydispersity index.CONCLUSION: These results will be helpful for selecting an appropriate emulsification method and emulsifier to improve the stability of emulsions.

Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk

“…The emulsions (50 mL) were transferred into cylindrical glass tubes immediately after preparation according to the method of Liu and Wang, 28 with slight modifications, tightly sealed and stored at room temperature. Stability was assessed by visual inspection of the change in the water phase of the oil phase on days 1, 7 and 14.…”

Interfacial characteristics and in vitro digestion of emulsion coated by single or mixed natural emulsifiers: lecithin and/or rice glutelin hydrolysates

“…Many phospholipids are good emulsifiers because they contain both hydrophilic and hydrophobic groups that enables them to adsorb to oil–water interfaces and form protective coatings 6 . Including an appropriate amount of lecithin has been shown to improve the emulsifying performance of saponins 7 and soy proteins 8 . Nevertheless, adding too much lecithin reduced the stability of soybean protein‐stabilized emulsions, 9 presumably because the lecithin partially displaced the proteins from the droplet surfaces.…”

“…6 Including an appropriate amount of lecithin has been shown to improve the emulsifying performance of saponins 7 and soy proteins. 8 Nevertheless, adding too much lecithin reduced the stability of soybean protein-stabilized emulsions, 9 presumably because the lecithin partially displaced the proteins from the droplet surfaces. Consequently, it is important to identify appropriate types and concentrations of the emulsifiers used in a formulation.…”