Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH
The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions. In this work, we mainly explore the effect of pH change on the droplet and creaming stability of fish oil-loaded emulsions synergetically (Span 80 and SL) or competit...
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Tsinghua University Press
2020-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020301300 |
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| author | Ting Zhang Mengzhen Ding Xichang Wang Jian Zhong |
| author_facet | Ting Zhang Mengzhen Ding Xichang Wang Jian Zhong |
| author_sort | Ting Zhang |
| collection | DOAJ |
| description | The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions. In this work, we mainly explore the effect of pH change on the droplet and creaming stability of fish oil-loaded emulsions synergetically (Span 80 and SL) or competitively (Tween 80 and SDS) stabilized by gelatin/surfactant. The results demonstrate that initial droplet stability and droplet storage stability, and creaming stability of the pH-adjusted emulsions are dependent on both the adsorption ways of emulsifiers and the adjusted pH: (1) Competitively stabilized emulsions have more stable droplets than synergetically stabilized emulsions; (2) SDS-dominant competitively stabilized emulsions have more stable droplets than gelatin-dominant emulsions; (3) Basic pH-adjusted emulsions have more stable droplets than acidic pH-adjusted emulsions; (4) The synergetically stabilized emulsions at acidic pH have significantly higher creaming indexes than that at basic pH; and (5) The competitively stabilized emulsions have high or similar creaming indexes to that at acidic pH. Further, the mechanisms are proposed according to Stokes’ Law. This work will provide useful information to understand the interfacial properties of mixed emulsifiers in the food emulsions and promising application perspective for the development of food beverages including acidic and alkali beverages. |
| format | Article |
| id | doaj-art-19bacf8455b4440abbd6a6366e63c9df |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-19bacf8455b4440abbd6a6366e63c9df2025-02-03T06:47:55ZengTsinghua University PressFood Science and Human Wellness2213-45302020-09-0193280288Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pHTing Zhang0Mengzhen Ding1Xichang Wang2Jian Zhong3National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, ChinaNational R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, ChinaNational R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, ChinaCorresponding author.; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, ChinaThe droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions. In this work, we mainly explore the effect of pH change on the droplet and creaming stability of fish oil-loaded emulsions synergetically (Span 80 and SL) or competitively (Tween 80 and SDS) stabilized by gelatin/surfactant. The results demonstrate that initial droplet stability and droplet storage stability, and creaming stability of the pH-adjusted emulsions are dependent on both the adsorption ways of emulsifiers and the adjusted pH: (1) Competitively stabilized emulsions have more stable droplets than synergetically stabilized emulsions; (2) SDS-dominant competitively stabilized emulsions have more stable droplets than gelatin-dominant emulsions; (3) Basic pH-adjusted emulsions have more stable droplets than acidic pH-adjusted emulsions; (4) The synergetically stabilized emulsions at acidic pH have significantly higher creaming indexes than that at basic pH; and (5) The competitively stabilized emulsions have high or similar creaming indexes to that at acidic pH. Further, the mechanisms are proposed according to Stokes’ Law. This work will provide useful information to understand the interfacial properties of mixed emulsifiers in the food emulsions and promising application perspective for the development of food beverages including acidic and alkali beverages.http://www.sciencedirect.com/science/article/pii/S2213453020301300EmulsionGelatinpH changeStorageSurfactant |
| spellingShingle | Ting Zhang Mengzhen Ding Xichang Wang Jian Zhong Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH Food Science and Human Wellness Emulsion Gelatin pH change Storage Surfactant |
| title | Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH |
| title_full | Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH |
| title_fullStr | Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH |
| title_full_unstemmed | Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH |
| title_short | Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH |
| title_sort | droplet and creaming stability of fish oil loaded gelatin surfactant stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted ph |
| topic | Emulsion Gelatin pH change Storage Surfactant |
| url | http://www.sciencedirect.com/science/article/pii/S2213453020301300 |
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