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Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry

In this study, a Gracilaria lemaneiformis slurry (GLS) was prepared using low-energy mechanical shearing. The resulting GLS, which was rich in polysaccharides, was utilized as an effective stabilizer for oil-in-water emulsions. The microstructures and stability of the resulting emulsions were contro...

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Autores principales: Li, Jinjin, Guo, Xiaoming, Liu, Zhengqi, Yang, Zhihua, Ai, Chunqing, Song, Shuang, Zhu, Beiwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527730/
https://www.ncbi.nlm.nih.gov/pubmed/37761173
http://dx.doi.org/10.3390/foods12183464
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author Li, Jinjin
Guo, Xiaoming
Liu, Zhengqi
Yang, Zhihua
Ai, Chunqing
Song, Shuang
Zhu, Beiwei
author_facet Li, Jinjin
Guo, Xiaoming
Liu, Zhengqi
Yang, Zhihua
Ai, Chunqing
Song, Shuang
Zhu, Beiwei
author_sort Li, Jinjin
collection PubMed
description In this study, a Gracilaria lemaneiformis slurry (GLS) was prepared using low-energy mechanical shearing. The resulting GLS, which was rich in polysaccharides, was utilized as an effective stabilizer for oil-in-water emulsions. The microstructures and stability of the resulting emulsions were controlled by adjusting the emulsion formulations, including Gracilaria lemaneiformis (GL) mass concentration and oil volume fraction (φ). The optimized GL mass concentration and φ conditions yielded high internal phase emulsions (HIPEs) with gel-like textures. Moreover, the presence of exogenous Ca(2+) resulted in bridging structures in the emulsions, enhancing their viscoelasticity and forming a robust physical barrier against droplet coalescence. Our findings highlight the effectiveness of the GLS as an emulsifier for stabilizing HIPEs. Notably, this method relies solely on physical processes, aligning with the desirability of avoiding chemical additives, particularly in the food industry.
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spelling pubmed-105277302023-09-28 Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry Li, Jinjin Guo, Xiaoming Liu, Zhengqi Yang, Zhihua Ai, Chunqing Song, Shuang Zhu, Beiwei Foods Article In this study, a Gracilaria lemaneiformis slurry (GLS) was prepared using low-energy mechanical shearing. The resulting GLS, which was rich in polysaccharides, was utilized as an effective stabilizer for oil-in-water emulsions. The microstructures and stability of the resulting emulsions were controlled by adjusting the emulsion formulations, including Gracilaria lemaneiformis (GL) mass concentration and oil volume fraction (φ). The optimized GL mass concentration and φ conditions yielded high internal phase emulsions (HIPEs) with gel-like textures. Moreover, the presence of exogenous Ca(2+) resulted in bridging structures in the emulsions, enhancing their viscoelasticity and forming a robust physical barrier against droplet coalescence. Our findings highlight the effectiveness of the GLS as an emulsifier for stabilizing HIPEs. Notably, this method relies solely on physical processes, aligning with the desirability of avoiding chemical additives, particularly in the food industry. MDPI 2023-09-17 /pmc/articles/PMC10527730/ /pubmed/37761173 http://dx.doi.org/10.3390/foods12183464 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Jinjin
Guo, Xiaoming
Liu, Zhengqi
Yang, Zhihua
Ai, Chunqing
Song, Shuang
Zhu, Beiwei
Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry
title Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry
title_full Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry
title_fullStr Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry
title_full_unstemmed Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry
title_short Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” Gracilaria lemaneiformis Slurry
title_sort stabilization of high internal phase oil-in-water emulsions using “whole” gracilaria lemaneiformis slurry
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10527730/
https://www.ncbi.nlm.nih.gov/pubmed/37761173
http://dx.doi.org/10.3390/foods12183464
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