Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity

• Published in: Food chemistry Vol. 413; p. 135653
• Main Authors: Feng, Xin, Sun, Yi, Tan, Hongxia, Ma, Liang, Dai, Hongjie, Zhang, Yuhao
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.07.2023
• Subjects: Emulsions; Fatty Acids; Microgels; Oil phases; Particle Size; Peanut Oil; Pickering emulsions; Stability; Sunflower Oil; Viscosity; Water; Viscosity; Oil phases; Pickering emulsions; Stability; Fatty acids
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.135653

[Display omitted] •The super-long-chain and saturated fatty acids content determined the viscosity of oils.•The viscosity of oils affected the Pickering emulsion stability.•Peanut oil was not suitable for preparing Pickering emulsions.•The sunflower oil Pickering emulsion showed the best stability. The Pickering emulsion may be restricted in the foods owing to the unreasonable use of oils. Herein, the effect of different oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions was investigated. Results showed sunflower oil Pickering emulsions with high stability have the smallest droplet size (−26.17 μm). While peanut oil Pickering emulsions have the largest droplet size (−77.00 μm) and poor emulsion stability. The fatty acid analysis showed sunflower oil had low content of saturated (15.68 %) and super-long-chain (0) fatty acids, while peanut oil had high content of saturated (23.67 %) and super-long-chain (9.02 %) fatty acids, leading to a difference in viscosity. Low viscosity was more conducive to dispersing oil droplets and inhibiting the floating and gathering of droplets, thus enhancing the emulsion stability. Therefore, the oil with low content of super-long-chain and saturated fatty acids could be suitable for preparing MMP Pickering emulsions.