Impact of oil volume fraction on stability of Pickering emulsion prepared by silica particles and soy hull polysaccharides

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2025-04-03 DOI:10.1016/j.jfoodeng.2025.112601

Guilan Zhao , Shengnan Wang, Hui Yang, Lina Yang, Hong Song, Guangchen Zhang, He Liu, Yutang He

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引用次数: 0

Abstract

Soy hull polysaccharides (SHP) and silica particles synergistically prepare stable Pickering emulsions. The effect of oil volume fraction (ø, 20 %–80 %) on the stability of the SiO₂-SHP Pickering emulsions was investigated. The results suggested that SiO₂-SHP constructed a dense polymer-particle-composite network in the continuous phase, promoting emulsion stability. Increasing ø enhances viscosity and elastic modulus by densifying the oil phase, demonstrating that the increase of the oil phase led to a closer filling and a greater degree of interaction between the dispersed phase droplets, thereby enhancing the gel network strength of the emulsion. At lower ø (20 % and 30 %), non-adsorbed SHP at oil droplet interfaces leads to depletion flocculation. At ø of 40 %–60 %, emulsion droplet presented circular shapes with clear edges. Particularly, the emulsion at ø of 70 % performed excellent storage stability (Turbiscan stability index, TSI<7.5, 60 d), where SiO₂-SHP acts as both surface adsorbent and structuring agent for the dispersed phase. However, at ø of 80 %, the TSI value of the emulsion slightly increased due to insufficient particle concentration and cannot completely cover the droplet surface, resulting in bridging flocculation and affecting emulsion stability. This investigation provides a theoretical foundation for practical applications and further research on Pickering emulsions at varying ø.

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油脂体积分数对二氧化硅颗粒与大豆壳多糖制备皮克林乳液稳定性的影响

大豆壳多糖（SHP）和二氧化硅颗粒协同制备稳定的皮克林乳剂。考察了油体积分数（ø， 20% ~ 80%）对SiO2-SHP皮克林乳液稳定性的影响。结果表明，SiO2-SHP在连续相中构建了致密的聚合物-颗粒-复合网络，提高了乳液的稳定性。增大ø通过使油相致密化来提高粘度和弹性模量，表明油相的增加使分散相液滴之间的相互作用程度更大，填充更紧密，从而提高乳液的凝胶网络强度。在较低的温度下（20%和30%），油滴界面处的非吸附SHP导致耗竭絮凝。在40% ~ 60%范围内，乳滴呈圆形，边缘清晰。特别是，70%的乳液表现出优异的储存稳定性（Turbiscan稳定性指数，TSI<7.5, 60 d），其中SiO2-SHP同时作为分散相的表面吸附剂和结构剂。但在80%时，由于颗粒浓度不足，乳液的TSI值略有升高，不能完全覆盖液滴表面，导致桥接絮凝，影响乳液的稳定性。本研究为皮克林乳剂在不同温度下的实际应用和进一步研究提供了理论基础。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.