The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin

doi:10.1016/j.carbpol.2022.119623

. 2022 Sep 1:291:119623.

doi: 10.1016/j.carbpol.2022.119623. Epub 2022 May 17.

The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin

Hui Niu¹, Xianwei Chen², Tian Luo³, Haiming Chen⁴, Xiong Fu⁵

Affiliations

¹ SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; HNU-HSF Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
² SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
³ HNU-HSF Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
⁴ HNU-HSF Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, PR China. Electronic address: hmchen168@126.com.
⁵ SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China. Electronic address: lfxfu@scut.edu.cn.

PMID: 35698416
DOI: 10.1016/j.carbpol.2022.119623

The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin

Hui Niu et al. Carbohydr Polym. 2022.

. 2022 Sep 1:291:119623.

doi: 10.1016/j.carbpol.2022.119623. Epub 2022 May 17.

Authors

Hui Niu¹, Xianwei Chen², Tian Luo³, Haiming Chen⁴, Xiong Fu⁵

Affiliations

¹ SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; HNU-HSF Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
² SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
³ HNU-HSF Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
⁴ HNU-HSF Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qiongshan Road, Haikou 571126, PR China. Electronic address: hmchen168@126.com.
⁵ SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China. Electronic address: lfxfu@scut.edu.cn.

PMID: 35698416
DOI: 10.1016/j.carbpol.2022.119623

Abstract

Gum arabic (GA) is the most widely used natural emulsifier in food industry. However, due to its high price and unstable market supply, the search for substitutes of gum arabic has attracted the attention of researchers. Recent studies have shown that sugar beet pectin (SBP) has great potential as a natural emulsifier. However, the mechanisms and differences of GA- and SBP-stabilized emulsions are still unclear. In this study, the interfacial behavior of GA and SBP on the oil-water interface was studied and compared through dissipative quartz crystal microbalance and interfacial dilatational rheology. Then, droplet size, zeta-potential and viscosity of the emulsion stabilized by GA and SBP were measured. Meanwhile, the long-term stability of GA- and SBP-stabilized emulsions was evaluated and compared through a LUMiSizer stability analyzer. The study showed that at the same concentration, SBP-stabilized emulsion had significant advantages of a smaller droplet size, a larger viscosity, a thicker and more elastic interfacial layer, and better long-term stability. A comparison of the long-term stability of SBP2.0%- and GA15.0%-stabilized emulsions, evidenced that the elasticity of the interfacial layer plays a crucial role in the long-term stability of emulsions. This research may provide useful information for finding alternatives to GA.

Keywords: Adsorption; Interfacial dilatational rheology; LUMiSizer; Oil-water interface; QCM-D.

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The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin

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The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin

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