Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics. (March 2023)

• Record Type: Journal Article
• Authors: Li, Lijia; Zhang, Meng; Feng, Xumei; Yang, Haodong; Shao, Meili; Huang, Yuyang; Li, Yang; Teng, Fei
• Is Part Of: Food hydrocolloids. Volume 136:Part A(2023)
• Publication Date: 2023-03
• Subjects: Digestion -- Gelation -- Internal/external aqueous phase -- Soybean lipophilic protein -- Stability -- W/O/W emulsion; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2022.108257
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: This study aimed to examine the effects of gelation on the stability and functionality of soybean lipophilic protein (LP)-stabilized W/O/W emulsions by gelating the internal and external aqueous phases separately. Xanthan gum, gum arabic, methylcellulose, and pectin were used to gel the internal/external aqueous phase of W/O/W emulsions. The measurements of particle size, zeta potential, emulsifying properties, interfacial tension, microstructure, physicochemical stability, and digestion characteristics revealed that the internal/external aqueous-phase gelation effectively reduced the interfacial tension of emulsions, the external aqueous-phase gelation improved the interfacial protein adsorption rate of emulsion (more than 78%), and the internal aqueous-phase gelation improved the encapsulation efficiency of emulsion (more than 90%) and internal aqueous-phase retention (more than 85%). Meanwhile, both gelation treatments improved the digestion performance of emulsions, achieved the sustained release of entrapped materials, and improved their bioavailability. Briefly, the internal/external aqueous-phase gelation enhances W/O/W emulsion stability. This study enriched the means to improve the stability of W/O/W emulsions, which benefited the application and innovation of W/O/W emulsions in food processing. Graphical abstract: Image 1 Highlights: Gelation treatment improved the W/O/W emulsions physicochemical properties. Gelation of the different phases of the emulsions formed dense network structure. External aqueous phase gelation emulsions showed better interfacial properties. Gelation treatment improves the digestion characteristics of W/O/W emulsions.