Elsevier

Ultrasonics Sonochemistry

Volume 79, November 2021, 105802
Ultrasonics Sonochemistry

Enhancement of storage stability of surimi particles stabilized novel pickering emulsions: Effect of different sequential ultrasonic processes

https://doi.org/10.1016/j.ultsonch.2021.105802Get rights and content
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Highlights

  • The surimi particles based-Pickering emulsions were produced by two-step method.

  • The H-U and U-H groups (0.6–2.0% emulsions) had higher stability index.

  • Surimi particles were easily attached to two-phase interfaces  in H-U, U-H groups.

  • The compact and strong protein networks formed in the H-U or U-H groups.

  • The higher viscosity, G′, and G″ values were found in U-H groups.

Abstract

Preparation of highly stable Pickering emulsions stabilized by food grade particles especially with low concentrations is of concern. In this study, the effects of two-step emulsification procedure with different sequential ultrasonic processes on the storage stability, droplets size, zeta potential, microstructures as well as the rheological behaviors of surimi particles-stabilized Pickering emulsions with 0.6 oil–water ratio were investigated. The results showed that the surimi particles based-emulsions prepared by the homogenization-ultrasonic (H-U) or ultrasonic-homogenization (U-H) method both possessed excellent physical stability during 14 days storage. Particularly, the stability index of emulsions all exceeded 99.5% in the U-H groups. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscope (cryo-SEM) images provide evidence that more particles attached on the oil–water interfaces and the network structures formed via particle–particle interactions obviously arrested phase separation in H-U and U-H emulsions. Moreover, the Pickering emulsions obtained by two-step method all exhibited higher viscosity and storage modulus values, which were also conducive to the special storage stability of samples. In short, the storage stability of protein based-Pickering emulsions can be enhanced using homogenization-ultrasonic (H-U) or ultrasonic-homogenization (U-H) procedure.

Keywords

Surimi particles
Pickering emulsions
Ultrasonic
Storage stability
Microstructure
Rheological characteristics

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