Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system

Yueying Pan; Yangyang Xu; Lijie Zhu; Xiuying Liu; Guoxiu Zhao; Shengnan Wang; Lina Yang; Tao Ma; He Liu

Future Foods (Dec 2021)

Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system

Yueying Pan,
Yangyang Xu,
Lijie Zhu,
Xiuying Liu,
Guoxiu Zhao,
Shengnan Wang,
Lina Yang,
Tao Ma,
He Liu

Affiliations

Yueying Pan: College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
Yangyang Xu: College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
Lijie Zhu: Corresponding author at: College of Food Science and Technology, Bohai University, Keji Road 19, Jinzhou, Liaoning, 121013, China.; College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
Xiuying Liu: College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
Guoxiu Zhao: College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
Shengnan Wang: College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
Lina Yang: College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
Tao Ma: College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China
He Liu: College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, 121013, China

Journal volume & issue: Vol. 4
p. 100096

Abstract

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This study aimed to develop an innovative water-in-oil (W/O) emulsion with soyasaponin (Ssa) and polyglycerol polyricinoleate (PGPR) as emulsifiers. The effects of the oil/water ratio and aqueous Ssa concentration on the stability of emulsions was investigated. The analyses performed include evaluations of the overall stability, droplet size, rheological analysis, and interfacial tension. Research indicated that the most stable W/O emulsion corresponded to a water/oil ratio of 30/70, and the stability could be further enhanced by increasing the concentration of Ssa and PGPR. In the case of a 1% (w/w) Ssa emulsifier, results indicate a decreased particle size, increased viscosity, and increased stability of the prepared W/O emulsions. Furthermore, with 1% Ssa, the Turbiscan stability index (TSI) value of the W/O emulsions at 3% PGPR was lower than that of pure 4% PGPR emulsions. The results clearly show that 3% PGPR and 1% Ssa exhibited a synergistic effect on the stability of the emulsion. Overall, this study establishes a method for constructing food-grade W/O emulsions, which has prospects for certain applications in delivering functional components.

Published in Future Foods

ISSN: 2666-8335 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/future-foods

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