Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> Polysaccharides
In this paper, emulsions stabilized by <i>Tremella fuciformis</i> polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concent...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/3020 |
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| author | Furong Hou Shuhui Yang Xiaobin Ma Zhiqing Gong Yansheng Wang Wenliang Wang |
| author_facet | Furong Hou Shuhui Yang Xiaobin Ma Zhiqing Gong Yansheng Wang Wenliang Wang |
| author_sort | Furong Hou |
| collection | DOAJ |
| description | In this paper, emulsions stabilized by <i>Tremella fuciformis</i> polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TFP and oil were 0.8% and 10% (wt%). The higher pH value was in favor of the emulsifying properties, while the addition of NaCl impaired the stability, and the greater the concentration, the lower the EAI and ESI. Besides, the emulsifying and rheological properties and stability analysis were evaluated in comparison with gum arabic, pectin, and carboxymethyl cellulose emulsions. It was discovered that TFP illustrated better storage and freeze-thaw stability, which was proved by the result of zeta-potential and particle size. The rheological measurement revealed that all the emulsions behaved as pseudoplastic fluids, while TFP displayed a higher viscosity. Meanwhile, TFP emulsions tended to form a more stable network structure according to the analysis of the parameters obtained from the Herschel–Bulkley model. FTIR spectra suggested that the O-H bond could be destructed without the formation of new covalent bonds during the emulsion preparation. Therefore, this study would be of great importance for the research of emulsions stabilized by TFP as a natural food emulsifier. |
| first_indexed | 2024-03-09T21:44:46Z |
| format | Article |
| id | doaj.art-21674901deb841e58855bb372ca23752 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:44:46Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-21674901deb841e58855bb372ca237522023-11-23T20:20:50ZengMDPI AGFoods2304-81582022-09-011119302010.3390/foods11193020Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> PolysaccharidesFurong Hou0Shuhui Yang1Xiaobin Ma2Zhiqing Gong3Yansheng Wang4Wenliang Wang5Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaCollege of Food Science and Engineering, Shandong Agricultural University, Taian 271018, ChinaTeagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, IrelandKey Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaKey Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaKey Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, ChinaIn this paper, emulsions stabilized by <i>Tremella fuciformis</i> polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TFP and oil were 0.8% and 10% (wt%). The higher pH value was in favor of the emulsifying properties, while the addition of NaCl impaired the stability, and the greater the concentration, the lower the EAI and ESI. Besides, the emulsifying and rheological properties and stability analysis were evaluated in comparison with gum arabic, pectin, and carboxymethyl cellulose emulsions. It was discovered that TFP illustrated better storage and freeze-thaw stability, which was proved by the result of zeta-potential and particle size. The rheological measurement revealed that all the emulsions behaved as pseudoplastic fluids, while TFP displayed a higher viscosity. Meanwhile, TFP emulsions tended to form a more stable network structure according to the analysis of the parameters obtained from the Herschel–Bulkley model. FTIR spectra suggested that the O-H bond could be destructed without the formation of new covalent bonds during the emulsion preparation. Therefore, this study would be of great importance for the research of emulsions stabilized by TFP as a natural food emulsifier.https://www.mdpi.com/2304-8158/11/19/3020<i>Tremella fuciformis</i> polysaccharidesemulsifying propertiesrheological propertiesstability |
| spellingShingle | Furong Hou Shuhui Yang Xiaobin Ma Zhiqing Gong Yansheng Wang Wenliang Wang Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> Polysaccharides Foods <i>Tremella fuciformis</i> polysaccharides emulsifying properties rheological properties stability |
| title | Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> Polysaccharides |
| title_full | Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> Polysaccharides |
| title_fullStr | Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> Polysaccharides |
| title_full_unstemmed | Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> Polysaccharides |
| title_short | Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by <i>Tremella fuciformis</i> Polysaccharides |
| title_sort | characterization of physicochemical properties of oil in water emulsions stabilized by i tremella fuciformis i polysaccharides |
| topic | <i>Tremella fuciformis</i> polysaccharides emulsifying properties rheological properties stability |
| url | https://www.mdpi.com/2304-8158/11/19/3020 |
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