Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
Ultrason Sonochem. 2022 May;86:106022. doi: 10.1016/j.ultsonch.2022.106022. Epub 2022 May 4.
Nowadays Pickering emulsions have attracted immense attention due to their enhanced stability and numerous food applications. In this context, the present study was aimed to introduce Pickering emulsions stabilized by soy protein isolate (SPI)-maltodextrin (MD)-pectin complex incorporated with Himalayan walnut oil (HWO) for development of novel mayonnaise by ultrasound assisted emulsification. The functional mayonnaise was characterised for its stability, structural, textural, rheological and morphological properties. The rheological and microstructure measurements indicated that use of SPI-pectin HWO emulsions had a viscoelastic solid behaviour (G' > G″) with highly interconnected gel-like network structure leading to diffused oil droplet distribution. An increase in particle size diameter (1.86-5.09 µm) and hardness values (43.16-69.08 N) was seen with increase in the SPI-pectin wall material concentration. A significant reduction in whiteness (L* value) from 91.12 to 53.52 was noted during storage for encapsulated samples. Mayonnaise formulations containing encapsulated HWO depicted significantly lower peroxide value (2.65 meqO/kg) after extended storage period in comparison to free oil (8.33 meqO/kg). FTIR analysis of mayonnaise formulations depicted successful complexation of HWO with SPI-MD-pectin matrix. These findings would be of immense importance in designing of Pickering emulsions stabilized by protein-polysaccharide particles with aim of delivering nutraceuticals associated with myriad health benefits.
如今，由于 Pickering 乳液的稳定性增强及其在众多食品中的应用，因此引起了人们的极大关注。在这种情况下，本研究旨在引入由大豆分离蛋白（SPI）-麦芽糊精（MD）-果胶复合物稳定的 Pickering 乳液，并将其与喜马拉雅胡桃油（HWO）结合，通过超声辅助乳化法开发新型蛋黄酱。对功能性蛋黄酱的稳定性、结构、质构、流变学和形态特性进行了表征。流变学和微观结构测量表明，使用 SPI-果胶 HWO 乳液具有粘弹性固体行为（G' > G″），具有高度互连的凝胶状网络结构，导致油滴分布扩散。随着 SPI-果胶壁材浓度的增加，粒径（1.86-5.09 μm）和硬度值（43.16-69.08 N）均增加。在封装样品的储存过程中，白度（L*值）从 91.12 显著降低至 53.52。与游离油（8.33 meqO/kg）相比，含有封装 HWO 的蛋黄酱配方在延长储存期后，过氧化物值（2.65 meqO/kg）明显降低。蛋黄酱配方的 FTIR 分析表明，HWO 与 SPI-MD-果胶基质成功复合。这些发现对于设计由蛋白质-多糖颗粒稳定的 Pickering 乳液以提供与多种健康益处相关的营养素有重要意义。
