Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound
The influence of xanthan gum (XG) and psyllium husk powder (PHP) at different ratios on the emulsification and oxidative stability of myofibrillar protein (MP) emulsions were studied under the low-salt conditions. The results showed that, in comparison to the emulsions added with XG or PHP alone and...
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000604 |
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| author | Qingquan Fu Jingrong Cheng Haibo Shi Miaomiao Han Quanzhan Chen Shangxin Song |
| author_facet | Qingquan Fu Jingrong Cheng Haibo Shi Miaomiao Han Quanzhan Chen Shangxin Song |
| author_sort | Qingquan Fu |
| collection | DOAJ |
| description | The influence of xanthan gum (XG) and psyllium husk powder (PHP) at different ratios on the emulsification and oxidative stability of myofibrillar protein (MP) emulsions were studied under the low-salt conditions. The results showed that, in comparison to the emulsions added with XG or PHP alone and the control, the MP emulsions supplemented with the mixture of XG and PHP manifested higher apparent viscosity and Zeta potential, while having lower oil droplet size. Therefore, the emulsions containing XG and PHP mixtures showed the best creaming stability. Microstructure images further showed that the oil droplets in the emulsion containing the XG and PHP mixtures were evenly distributed and small in size. The rates of lipid and protein oxidation of the emulsions with the mixture of XG and PHP were remarkably lower than those of the emulsions with XG or PHP alone after being stored for 7 days. The emulsification and oxidative stability of emulsions were the highest when the mass ratio of XG to PHP was 1:3 (w/w). In conclusion, the mixture of XG and PHP might be a promising food additive for improving emulsion stability and oxidation stability under low-salt conditions. |
| format | Article |
| id | doaj-art-bcfd4f5aa8ff45b2b5cd6dfd2ea6b6d6 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-bcfd4f5aa8ff45b2b5cd6dfd2ea6b6d62025-02-12T05:32:36ZengElsevierFood Chemistry: X2590-15752025-01-0125102214Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasoundQingquan Fu0Jingrong Cheng1Haibo Shi2Miaomiao Han3Quanzhan Chen4Shangxin Song5School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, Jiangsu, China; Corresponding author.Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Product Processing, Guangzhou 510610, PR ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510641, PR ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, Jiangsu, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, Jiangsu, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, Jiangsu, ChinaThe influence of xanthan gum (XG) and psyllium husk powder (PHP) at different ratios on the emulsification and oxidative stability of myofibrillar protein (MP) emulsions were studied under the low-salt conditions. The results showed that, in comparison to the emulsions added with XG or PHP alone and the control, the MP emulsions supplemented with the mixture of XG and PHP manifested higher apparent viscosity and Zeta potential, while having lower oil droplet size. Therefore, the emulsions containing XG and PHP mixtures showed the best creaming stability. Microstructure images further showed that the oil droplets in the emulsion containing the XG and PHP mixtures were evenly distributed and small in size. The rates of lipid and protein oxidation of the emulsions with the mixture of XG and PHP were remarkably lower than those of the emulsions with XG or PHP alone after being stored for 7 days. The emulsification and oxidative stability of emulsions were the highest when the mass ratio of XG to PHP was 1:3 (w/w). In conclusion, the mixture of XG and PHP might be a promising food additive for improving emulsion stability and oxidation stability under low-salt conditions.http://www.sciencedirect.com/science/article/pii/S2590157525000604Low-salt protein emulsionXanthan gumPsyllium husk powderEmulsified propertyOxidative stability |
| spellingShingle | Qingquan Fu Jingrong Cheng Haibo Shi Miaomiao Han Quanzhan Chen Shangxin Song Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound Food Chemistry: X Low-salt protein emulsion Xanthan gum Psyllium husk powder Emulsified property Oxidative stability |
| title | Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound |
| title_full | Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound |
| title_fullStr | Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound |
| title_full_unstemmed | Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound |
| title_short | Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound |
| title_sort | effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low salt myofibrillar protein emulsions prepared by ultrasound |
| topic | Low-salt protein emulsion Xanthan gum Psyllium husk powder Emulsified property Oxidative stability |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000604 |
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