Characterization and enhanced saltiness retention time of sodium chloride-containing high internal phase Pickering emulsions stabilized by OSA starch and gum Arabic

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-18 DOI:10.1016/j.foodhyd.2025.111229

Yaqi Hou , Min Zhang , Shuqin Xia , Khizar Hayat , Heping Cui , Jingyang Yu

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引用次数: 0

Abstract

In recent years, high internal phase Pickering emulsions (HIPEs) have attracted significant research interest for their potential applications in food industry. HIPEs with high ionic strength was successfully fabricated based on OSA starch (OSA-S) and gum Arabic (GA) to improve storage stability and the salty taste perception. The influence of OSA-S and GA ratio on NaCl-containing HIPEs stability was estimated, and the underlying mechanism was explored from the interfacial properties. The GA incorporation improved the long-term stability of emulsion at high ionic strength (512 mmol/L). Furthermore, the transmittance of NaCl-containing HIPEs stabilized by OSA-GA complexes was significantly lower than that of emulsions stabilized by OSA-S alone. The OSA-GA complexes effectively anchored at the interface to reduce the interfacial tension and formed a viscosity dominated interfacial layer. The saltiness retention time was prolonged from 11.12 ± 0.64 s to 18.25 ± 1.59 s when the mass ratio of OSA-S to GA was 2:1. The tribological tests demonstrated that the incorporation of GA resulted in an elevated friction coefficient of the emulsion within the low sliding speed, thereby decelerating the rate of oil penetration out the emulsion and consequently prolonging the retention time of the saltiness. This study provided a new idea for designing semi-solid sauces based emulsion for salt reduction.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.