Effects of ethanol addition on the quality and stability of Pickering emulsions: Developing Baijiu-infused ice cream

文献类型： 外文期刊

第一作者： Hei, Xue

作者： Hei, Xue;Li, Zhenyuan;Liu, Zhe;Li, Shanshan;Wu, Chao;Ma, Xiaojie;Jiao, Bo;Hu, Hui;Zhu, Jinjin;Wang, Qiang;Shi, Aimin;Adhikari, Benu

作者机构：

关键词： Ethanol; Pickering emulsion; Baijiu; Plant-based ice cream

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 284 卷

页码：

收录情况： SCI

摘要： The application of Pickering emulsions in real food systems has attracted increasing research interest. Similarly, the tendency of incorporation of Chinese Baijiu into food products is also increasing. This study aimed to investigate the effects of ethanol addition (3 %-15 %, v/v) on the physicochemical, rheological properties and microstructure of Pickering emulsions. The results showed that ethanol resulted in a decrease in particle size, an increase in the apparent viscosity and in the proportion of adsorbed proteins at the oil-water interface of Pickering emulsions, resulting in an increase in emulsion stability. The results obtained from cryo-scanning electron microscopy showed that the incorporation of Baijiu improve the interaction between the fat globules at the interface, enhanced the film around the bubbles, and led to a reduction in the size and a more uniform distribution of air bubbles in the ice cream. These results indicate that the incorporation of a moderate amount (<15 %, v/v) of ethanol into the Pickering emulsion enhances its stability. Adding Baijiu to the preparation of plant-based ice cream resulted in a mellow texture, fine organization, and suitable hardness. These findings provide valuable information for potential application of ethanol, particularly Baijiu, in Pickering emulsionbased applications, including frozen products.

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