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Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels

文献类型： 外文期刊

作者： Zhu, Yuqing 1 ; McClements, David Julian 3 ; Zhou, Wei 1 ; Peng, Shengfeng 1 ; Zhou, Lei 1 ; Zou, Liqiang 1 ; Liu, Wei 1 ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China

2.Jiangxi Normal Univ, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China

3.Univ Massachusetts, Biopolymers & Colloids Res Lab, Dept Food Sci, Amherst, MA 01003 USA

4.Chinese Acad Trop Agr Sci, Minist Agr & Rural Affairs, Key Lab Trop Crop Prod Proc, Agr Prod Proc Res Inst, Zhanjiang 524001, Guangdong, Peoples R China

关键词： Freeze-thaw stability; Electrostatic interactions; Thermal pretreatment; Pickering emulsion gels (PEGs); Gelation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 303 卷

页码：

收录情况： SCI

摘要： Salt addition and thermal pretreatment were used to improve the freeze-thaw stability of Pickering emulsion gels (PEGs) stabilized by compound proteins. Thermal pretreatment with the presence of salt could promote the formation of gel-like structure and alter the interactions between the emulsion droplets of PEGs, sequentially increase the resistance of the PEGs to water separation, creaming, and oiling-off during freeze-thaw cycles (freeze at -20 degrees C for 22 h and thawing at 37 degrees C for 2 h), especially at higher salt levels (200 and 500 mM). Microstructures indicated that the presence of high salt concentration and heat pretreatment could help to maintain the gel-like structures of PEGs during freeze-thaw cycles. Overall, our results showed that novel viscoelastic food materials with good freeze-thaw stability can be produced by controlling the electrostatic interactions between the emulsion droplets and the gelation of emulsion gels. These materials may be useful for application in frozen food products.

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