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Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber
Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. In this work, modified OIDF was prepared by...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700857/ https://www.ncbi.nlm.nih.gov/pubmed/34945533 http://dx.doi.org/10.3390/foods10122982 |
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author | Bao, Yue Xue, Hanyu Yue, Yang Wang, Xiujuan Yu, Hansong Piao, Chunhong |
author_facet | Bao, Yue Xue, Hanyu Yue, Yang Wang, Xiujuan Yu, Hansong Piao, Chunhong |
author_sort | Bao, Yue |
collection | PubMed |
description | Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. In this work, modified OIDF was prepared by yeast Kluyveromyces marxianus fermentation. The potential of modified OIDF as a Pickering emulsifier and the formation and stability of OIDF-Pickering emulsions stabilized by modified OIDF were characterized, respectively. The results showed that the specific surface area, hydrophilicity, and electronegativity of the modified OIDF were all enhanced compared with the unmodified OIDF. The existence of the network structure between droplets is the key to maintain the stability of the emulsions, as indicated by Croy-Scanning Electron Microscope (Croy-SEM) and rheological properties measurements. The stability of OIDF-Pickering emulsions was evaluated in terms of storage time, centrifugal force, pH value, and ionic strength (NaCl). Moreover, the OIDF-Pickering emulsions stabilized by modified OIDF showed better stability. These results will contribute to the development of efficient OIDF-based emulsifiers, expand the application of emulsions in more fields, and will greatly improve the high-value utilization of okara by-products. |
format | Online Article Text |
id | pubmed-8700857 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87008572021-12-24 Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber Bao, Yue Xue, Hanyu Yue, Yang Wang, Xiujuan Yu, Hansong Piao, Chunhong Foods Article Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. In this work, modified OIDF was prepared by yeast Kluyveromyces marxianus fermentation. The potential of modified OIDF as a Pickering emulsifier and the formation and stability of OIDF-Pickering emulsions stabilized by modified OIDF were characterized, respectively. The results showed that the specific surface area, hydrophilicity, and electronegativity of the modified OIDF were all enhanced compared with the unmodified OIDF. The existence of the network structure between droplets is the key to maintain the stability of the emulsions, as indicated by Croy-Scanning Electron Microscope (Croy-SEM) and rheological properties measurements. The stability of OIDF-Pickering emulsions was evaluated in terms of storage time, centrifugal force, pH value, and ionic strength (NaCl). Moreover, the OIDF-Pickering emulsions stabilized by modified OIDF showed better stability. These results will contribute to the development of efficient OIDF-based emulsifiers, expand the application of emulsions in more fields, and will greatly improve the high-value utilization of okara by-products. MDPI 2021-12-03 /pmc/articles/PMC8700857/ /pubmed/34945533 http://dx.doi.org/10.3390/foods10122982 Text en © 2021 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 Bao, Yue Xue, Hanyu Yue, Yang Wang, Xiujuan Yu, Hansong Piao, Chunhong Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber |
title | Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber |
title_full | Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber |
title_fullStr | Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber |
title_full_unstemmed | Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber |
title_short | Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber |
title_sort | preparation and characterization of pickering emulsions with modified okara insoluble dietary fiber |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700857/ https://www.ncbi.nlm.nih.gov/pubmed/34945533 http://dx.doi.org/10.3390/foods10122982 |
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