The role of yeast dietary fiber-derived proteins and polysaccharides in emulsion stabilization: Interfacial effects and stabilizing mechanisms.

This study aimed to elucidate the relationship between interfacial properties and emulsion stability by investigating proteins (PR), polysaccharides (PL), and their complexes (PL/PR) extracted from yeast dietary fiber (YDF). The structural and morphological characteristics were analyzed using FTIR, SEM, and AFM. Interfacial behaviors were characterized through interfacial dilatational rheology and QCM-D, and the properties of emulsions were also systematically investigated. The results showed that PR had the highest interfacial adsorption capacity, forming the most viscoelastic (11.06 mN/m) and thickest (7.13 nm) interfacial film, and stabilizing the smallest droplets (19.84 μm). PL exhibited relatively high viscoelasticity (10.72 mN/m) but weaker adsorption capacity. PL/PR showed intermediate performance, with a viscoelasticity of 9.96 mN/m and a thickness of 2.97 nm. At high concentrations, the strong adsorption of PR led to interfacial film rupture, thereby reducing emulsion stability. These findings offer valuable insights for the design and optimization of interface-driven Pickering emulsions.