Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system

This study aimed to develop an innovative water-in-oil (W/O) emulsion with soyasaponin (Ssa) and polyglycerol polyricinoleate (PGPR) as emulsifiers. The effects of the oil/water ratio and aqueous Ssa concentration on the stability of emulsions was investigated. The analyses performed include evaluat...

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Autores principales:	Yueying Pan, Yangyang Xu, Lijie Zhu, Xiuying Liu, Guoxiu Zhao, Shengnan Wang, Lina Yang, Tao Ma, He Liu
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Soyasaponin Polyglycerol polyricinoleate Water-in-oil emulsions Emulsion stability Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/3e2c7e30388e4b2f8fc33df3e2b7372e
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spelling	oai:doaj.org-article:3e2c7e30388e4b2f8fc33df3e2b7372e2021-11-26T04:41:58ZStability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system2666-833510.1016/j.fufo.2021.100096https://doaj.org/article/3e2c7e30388e4b2f8fc33df3e2b7372e2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2666833521000861https://doaj.org/toc/2666-8335This study aimed to develop an innovative water-in-oil (W/O) emulsion with soyasaponin (Ssa) and polyglycerol polyricinoleate (PGPR) as emulsifiers. The effects of the oil/water ratio and aqueous Ssa concentration on the stability of emulsions was investigated. The analyses performed include evaluations of the overall stability, droplet size, rheological analysis, and interfacial tension. Research indicated that the most stable W/O emulsion corresponded to a water/oil ratio of 30/70, and the stability could be further enhanced by increasing the concentration of Ssa and PGPR. In the case of a 1% (w/w) Ssa emulsifier, results indicate a decreased particle size, increased viscosity, and increased stability of the prepared W/O emulsions. Furthermore, with 1% Ssa, the Turbiscan stability index (TSI) value of the W/O emulsions at 3% PGPR was lower than that of pure 4% PGPR emulsions. The results clearly show that 3% PGPR and 1% Ssa exhibited a synergistic effect on the stability of the emulsion. Overall, this study establishes a method for constructing food-grade W/O emulsions, which has prospects for certain applications in delivering functional components.Yueying PanYangyang XuLijie ZhuXiuying LiuGuoxiu ZhaoShengnan WangLina YangTao MaHe LiuElsevierarticleSoyasaponinPolyglycerol polyricinoleateWater-in-oil emulsionsEmulsion stabilityNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFuture Foods, Vol 4, Iss , Pp 100096- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Soyasaponin Polyglycerol polyricinoleate Water-in-oil emulsions Emulsion stability Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Soyasaponin Polyglycerol polyricinoleate Water-in-oil emulsions Emulsion stability Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Yueying Pan Yangyang Xu Lijie Zhu Xiuying Liu Guoxiu Zhao Shengnan Wang Lina Yang Tao Ma He Liu Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system
description	This study aimed to develop an innovative water-in-oil (W/O) emulsion with soyasaponin (Ssa) and polyglycerol polyricinoleate (PGPR) as emulsifiers. The effects of the oil/water ratio and aqueous Ssa concentration on the stability of emulsions was investigated. The analyses performed include evaluations of the overall stability, droplet size, rheological analysis, and interfacial tension. Research indicated that the most stable W/O emulsion corresponded to a water/oil ratio of 30/70, and the stability could be further enhanced by increasing the concentration of Ssa and PGPR. In the case of a 1% (w/w) Ssa emulsifier, results indicate a decreased particle size, increased viscosity, and increased stability of the prepared W/O emulsions. Furthermore, with 1% Ssa, the Turbiscan stability index (TSI) value of the W/O emulsions at 3% PGPR was lower than that of pure 4% PGPR emulsions. The results clearly show that 3% PGPR and 1% Ssa exhibited a synergistic effect on the stability of the emulsion. Overall, this study establishes a method for constructing food-grade W/O emulsions, which has prospects for certain applications in delivering functional components.
format	article
author	Yueying Pan Yangyang Xu Lijie Zhu Xiuying Liu Guoxiu Zhao Shengnan Wang Lina Yang Tao Ma He Liu
author_facet	Yueying Pan Yangyang Xu Lijie Zhu Xiuying Liu Guoxiu Zhao Shengnan Wang Lina Yang Tao Ma He Liu
author_sort	Yueying Pan
title	Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system
title_short	Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system
title_full	Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system
title_fullStr	Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system
title_full_unstemmed	Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system
title_sort	stability and rheological properties of water-in-oil (w/o) emulsions prepared with a soyasaponin-pgpr system
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/3e2c7e30388e4b2f8fc33df3e2b7372e
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Stability and rheological properties of water-in-oil (W/O) emulsions prepared with a soyasaponin-PGPR system

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