Thermal processing can destabilize oil-in-water emulsions.Thus, it is of great significance to prepare emulsions by thermal processing to expand their application in food processing.In this research, the effect of thermo-ultrasound time (0 min, 20 min, 40 min, and 60 min) on the stability of emulsions was studied by evaluating changes in particle size, creaming stability, microstructure, Zeta potential, and surface protein load.Results suggested that heat-stable o/w emulsions stabilized by gelatin could be manufactured using ultrasonic-assisted heating.When thermo-ultrasound time increased to 40 min, the creaming stability decreased to 82.40%, and the emulsion stability increased to 62.60%.With the extension of thermo-ultrasound time, the creaming stability increased significantly, and the emulsion stability decreased significantly.These results implied that the heat-stable emulsion stabilized by gelatin could be prepared by thermo-ultrasound after 40 min, and the average particle size of the emulsion decreased to the lowest minimum of 1.00 μm, which was also consistent with the results of the microstructure of oil droplets.Further investigation revealed that the emulsion prepared by thermo-ultrasound for 40 min had the highest surface protein load (7.35 mg/m2), although the absolute Zeta potential value decreased to 16.69 mV, indicating that steric hindrance provided by the interfacial protein, rather than electrostatic repulsion, was the key factor in the formation of a stable emulsion prepared by thermo-ultrasound for 40 min.
HU Enmin
,
YAO Xiuning
,
XU Yuqin
,
FANG Shun
,
LI Xueqing
,
YAN Huimin
,
FAN Zhihao
,
YE Min
,
QI Jun
,
XIONG Guoyuan
,
LI Chao
,
JIA Jingmin
. Study of preparation of gelatin-stabilized o/w emulsions by ultrasonic-assisted heating[J]. Food and Fermentation Industries, 2024
, 50(6)
: 78
-83
.
DOI: 10.13995/j.cnki.11-1802/ts.034190
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