Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability

Kaili Gao, Tongying Liu, Qi Zhang, Yunpu Wang, Xiaoxiao Song, Xuan Luo, Roger Ruan, Le Deng, Xian Cui, Yuhuan Liu

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

Emulsion gels from the pomelo peel insoluble dietary fiber (PIDF) were developed. The emulsification potentials of PIDFs subjected to various degrees of ball milling (M−PIDFs), cellulase hydrolysis (C-PIDF), and cellulase hydrolysis followed by ball milling (CM-PIDFs) were evaluated. Emulsions prepared by M−PIDFs for different lengths of ball milling time exhibited similar stability characteristics, confirming that M−PIDF emulsion stability might be determined by the three-dimensional structure formed by M−PIDF stacking and oil droplet capture. C-PIDF had characteristics resembling those of Pickering particles. CM-PIDF emulsions got destabilized with ball milling time prolongation. Interface tension and particle size of C/CM-PIDF decreased gradually during ball milling. Rheological and fluorescence microscopy results revealed that the intact internal crosslinking structure frameworks were disrupted in CM-PIDF emulsions. Therefore, intact fiber-based networks, rather than small particle size or low interfacial tension, determine the stability of PIDF emulsions. This study deepens the understanding of PIDF as a clean emulsifier.

Original languageEnglish (US)
Article number138189
JournalFood Chemistry
Volume440
DOIs
StatePublished - May 15 2024

Bibliographical note

Publisher Copyright:
© 2023 Elsevier Ltd

Keywords

  • Emulsifier
  • Emulsion gel
  • Insoluble dietary fiber
  • Pomelo peel

PubMed: MeSH publication types

  • Journal Article

Fingerprint

Dive into the research topics of 'Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability'. Together they form a unique fingerprint.

Cite this