Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” <i>Gracilaria lemaneiformis</i> Slurry
In this study, a <i>Gracilaria lemaneiformis</i> 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 em...
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| Format: | Article |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3464 |
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| author | Jinjin Li Xiaoming Guo Zhengqi Liu Zhihua Yang Chunqing Ai Shuang Song Beiwei Zhu |
| author_facet | Jinjin Li Xiaoming Guo Zhengqi Liu Zhihua Yang Chunqing Ai Shuang Song Beiwei Zhu |
| author_sort | Jinjin Li |
| collection | DOAJ |
| description | In this study, a <i>Gracilaria lemaneiformis</i> 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 <i>Gracilaria lemaneiformis</i> (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<sup>2+</sup> 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. |
| first_indexed | 2024-03-10T22:44:58Z |
| format | Article |
| id | doaj.art-0b90ce7a03ae467990b35418f90dc955 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:44:58Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0b90ce7a03ae467990b35418f90dc9552023-11-19T10:43:31ZengMDPI AGFoods2304-81582023-09-011218346410.3390/foods12183464Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” <i>Gracilaria lemaneiformis</i> SlurryJinjin Li0Xiaoming Guo1Zhengqi Liu2Zhihua Yang3Chunqing Ai4Shuang Song5Beiwei Zhu6Shenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, ChinaShenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, ChinaShenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, ChinaShenzhen Institute of Standards and Technology, Shenzhen 518033, ChinaNational & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, ChinaNational & Local Joint Engineering Laboratory for Marine Bioactive Polysaccharide Development and Application, Dalian 116034, ChinaShenzhen Key Laboratory of Food Nutrition and Health, College of Chemistry and Environmental Engineering and Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, ChinaIn this study, a <i>Gracilaria lemaneiformis</i> 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 <i>Gracilaria lemaneiformis</i> (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<sup>2+</sup> 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.https://www.mdpi.com/2304-8158/12/18/3464<i>Gracilaria lemaneiformis</i>high internal phase emulsionemulsifying properties |
| spellingShingle | Jinjin Li Xiaoming Guo Zhengqi Liu Zhihua Yang Chunqing Ai Shuang Song Beiwei Zhu Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” <i>Gracilaria lemaneiformis</i> Slurry Foods <i>Gracilaria lemaneiformis</i> high internal phase emulsion emulsifying properties |
| title | Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” <i>Gracilaria lemaneiformis</i> Slurry |
| title_full | Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” <i>Gracilaria lemaneiformis</i> Slurry |
| title_fullStr | Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” <i>Gracilaria lemaneiformis</i> Slurry |
| title_full_unstemmed | Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” <i>Gracilaria lemaneiformis</i> Slurry |
| title_short | Stabilization of High Internal Phase Oil-in-Water Emulsions Using “Whole” <i>Gracilaria lemaneiformis</i> Slurry |
| title_sort | stabilization of high internal phase oil in water emulsions using whole i gracilaria lemaneiformis i slurry |
| topic | <i>Gracilaria lemaneiformis</i> high internal phase emulsion emulsifying properties |
| url | https://www.mdpi.com/2304-8158/12/18/3464 |
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