Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose

Study on the foam properties of peanut oil body (POB)-based oil-in-water-in-oil (O/W/O) foamed emulsion gel: The key role played by the interface between the water phase and the outer oil phase

A novel POB-based O/W/O foamed emulsion gel was constructed. The mechanism by which POB strengthens the foamed emulsion gel was preliminarily explored by studying the microstructure and rheological properties, and the applications of POB in decoration and 3D printing were analyzed. The adsorption of POBs and their fragments might strengthen the interface between the water and internal oil phases, thereby increasing the yield stress of the system, which protected the O/W/O structure from being damaged during whipping, and formed a special foam structure where air-in-oil (A/O) structures and O/W/O structure coexist. Besides, adding POB promoted the overrun of the emulsion gel, and the maximum overrun rate was 68.6 %. Finally, POB-based O/W/O foamed emulsion gel exhibited good decoration and 3D printing performance and is expected to become a healthy and higher-quality foamed food in the future.

Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry

Whipping cream (WC) is an oil-in-water (O/W) emulsion used in food industry that can be transformed into aerated foam. The cream market has expanded significantly, driven by consumer demands for healthier and higher-quality products, leading to significant scientific research and innovation. This review focuses on formulation challenges related to ingredients such as fats, emulsifiers, and stabilizers, and how these components interact to form a stable emulsion and foam structure. Many studies have aimed to enhance the physicochemical, functional, and nutritional characteristics of WC by fine-tuning formulation parameters. A major focus was to address the health concerns linked to the high saturated fat content in milk fat (MF) by developing healthier alternatives. These include modifying the fat content, developing low-fat formulations, and introducing plant-based substitutes for dairy creams. The participation of additives to improve the properties of whipping cream was also investigated in many recent studies. The use of plant proteins, hydrocolloids, and emulsifiers has been explored, highlighting their effectiveness in enhancing emulsifying and foaming properties. This review summarizes recent advancements in whipping cream formulation, emphasizing the role of additives and alternative ingredients in meeting consumer preferences for healthier, more sustainable whipping cream products with enhanced functional, sensory, and nutritional properties.

Enhanced emulsification properties of microalgae protein through gellan gum conjugation: Mechanistic insights and applications in curcumin encapsulation and delivery

The emulsification properties of microalgae protein (MP) are poor, especially under acidic and neutral conditions, which may limit the broad applications of MP in food processing. This study aims to explore the effects of gellan gum (GG) on the emulsification properties of MP. Firstly, MP-GG complexes were prepared and their structures characterized. Subsequently, MP-GG complexes stabilized emulsions were prepared and their stability evaluated. Finally, these emulsions were employed for the encapsulation and delivery of curcumin to evaluate their potential as an efficient nutrient delivery medium. Results indicated that MP-GG complexes were formed under various pH conditions, with pH 6 identified as optimal for complexes stability (zeta-potential value was -31 mV). UV-vis and fluorescence spectroscopy demonstrated that GG did not significantly alter the MP's structure but induced slight conformational changes, leading to the burial of some amino acid residues. Zeta potential measurements confirmed that MP-GG complexes were stabilized by strong electrostatic repulsions. The increase of GG content was conducive to providing more negative charge and promoting the dissolution and dispersion of the MP-GG complexes (MP: GG = 1: 1). Emulsions stabilized by MP-GG complexes exhibited smaller droplet sizes and improved stability compared to those stabilized by MP alone, especially at oil phase volume fractions of 60 % and 70 %. Rheological analysis indicated that GG enhanced emulsion stability by increasing viscosity, and higher oil phase volume fractions facilitated better MP-GG complexes adsorption on oil droplets, strengthening network structures of emulsions. During in vitro simulated gastrointestinal digestion, emulsions with a 70 % oil phase exhibited higher curcumin retention rate (31.09 %) and lower curcumin bioaccessibility (13.23 %) compared to those with a 60 % oil phase. This suggests that emulsions with higher oil phase volume fractions may be more suitable for colon-targeted curcumin delivery, with potential applications in promoting colon health. These findings confirm that the complexation of MP and GG was an effective way to improve the emulsification properties of MP. Emulsions stabilized by MP-GG complexes can serve as stable nutritional delivery systems for fat-soluble bioactive compounds.

Effects of physical method and enzymatic hydrolysis on the properties of soybean fiber-rich stabilizer for oil in water emulsions

BACKGROUND

Okara is a by-product from the soybean industry and an abundant resource of insoluble soybean fiber (ISF). ISF with various properties could be obtained by different extraction methods. It is an attractive option to utilize okara by taking advantage of ISF as an emulsifier or stabilizer.

RESULTS

Compared with the untreated ISF (ISFUT ), superfine grinding reduced the particle size and viscosity of ISF (ISFSG ). Steam explosion increased the water solubility from 17.5% to 51.7% but decreased the water holding capacity and swelling capacity of ISF (ISFSE ) from 15.0 and 14.0 g/g to 4.2 and 3.3 g/g, respectively. Emulsions prepared by ISFUT and ISFSG before or after enzymatic hydrolysis presented large oil droplets and were unstable. Although emulsions prepared by ISFSE after enzymatic hydrolysis (ISFSE-E ) showed flocculation, the volume-weighted average diameter (19.7 μm) were the smallest while the viscosity and viscoelastic modulus were the highest, and exhibited excellent physical stability during storage.

CONCLUSION

ISF obtained by physical and hydrolysis treatment displayed diverging physicochemical properties while ISF prepared by steam explosion-enzymatic hydrolysis presented the best potential to stabilize emulsions. The present study could provide novel information about the utilization of okara by the application of ISF as an emulsifier or stabilizer. © 2023 Society of Chemical Industry.