Droplet and creaming stability of fish oil-loaded gelatin/surfactant-stabilized emulsions depends on both the adsorption ways of emulsifiers and the adjusted pH  

作　　者：Ting Zhang Mengzhen Ding Xichang Wang Jian Zhong 

机构地区：[1]National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs of the People’s Republic of China,Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science&Technology,Shanghai Ocean University,Shanghai,201306,China

出　　处：《Food Science and Human Wellness》2020年第3期280-288,共9页食品科学与人类健康（英文）

基　　金：supported by research grants from the National Key R&D Program of China(No.2019YFD0902003);Shanghai Municipal Education Commission-Gaoyuan Discipline of Food Science&Technology Grant Support(Shanghai Ocean University).

摘　　要：The droplet and creaming stability of food emulsions stabilized by mixed emulsifiers is a research hotspot in the field of emulsions.In this work,we mainly explore the effect of pH change on the droplet and creaming stability of fish oil-loaded emulsions synergistically(Span 80 and SL)or competitively(Tween 80 and SDS)stabilized by gelatin/surfactant.The results demonstrated that initial droplet stability and droplet storage stability,and creaming stability of the pH-adjusted emulsions are dependent on both the adsorption ways of emulsifiers and the adjusted pH:(1)Competitively stabilized emulsions have more stable droplets than synergistically stabilized emulsions;(2)SDS-dominant competitively stabilized emulsions have more stable droplets than gelatin-dominant emulsions;(3)Basic pH-adjusted emulsions have more stable droplets than acidic pH-adjusted emulsions;(4)The synergistically stabilized emulsions at acidic pH have significantly higher creaming indexes than that at basic pH;and(5)The competitively stabilized emulsions have high or similar creaming indexes to that at acidic pH.Further,the mechanisms are proposed according to Stokes’Law.This work will provide useful information to understand the interfacial properties of mixed emulsifiers in the food emulsions and promising application perspective for the development of food beverages including acidic and alkali beverages.

关 键 词：EMULSION GELATIN pH change Storage SURFACTANT 

分 类 号：TS202.3[轻工技术与工程—食品科学]