Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide. (30th August 2023)

• Record Type: Journal Article
• Authors: Yang, Hui; Wang, Shengnan; Xu, Yan; Wang, Shumin; Yang, Lina; Song, Hong; He, Yutang; Liu, He
• Is Part Of: Food chemistry. Volume 418(2023)
• Publication Date: 2023-08-30
• Subjects: High internal phase emulsion -- Soy hull polysaccharide -- Rheology -- Interface -- Freeze–thaw; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2023.135956
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: HIPEs were successfully prepared using only SHP as emulsifier. The HIPEs of SHP > 1.6 wt% showed excellent plasticity and rheological properties. The HIPEs had good storage, thermal stability and freeze–thaw recovery. CLSM and SEM showed that SHP were cross-linked at the interfaces. Abstract: High-internal-phase emulsions (HIPEs) are more promising candidates for development to replace hydrogenated fatty acids, yet the current HIPEs are limited for stabilizers require very high surface activity. This study showed that HIPEs could be prepared with 1.0–2.2 wt% soy hull polysaccharide (SHP) and the related stability indicators of HIPEs were analyzed. The plasticity, stress resistance, stability of the HIPEs were positively correlated with the SHP content. The interfacial adsorption experiments showed that SHP had the good ability to reduce interfacial tension and formed an elastic interfacial layer. Dilatational rheological results showed the interfacial film reached jammed saturation at about 1.8 wt% of SHP concentration, and the zeta potential results were consistent. This study demonstrated that SHP was an efficient stabilizer of HIPEs, which was useful both for the preparation of HIPEs and for developing uses for SHP.