Study on Ultrasound-assisted Optimization of Chitooligosaccharide-Pectin Stabilized Pickering Emulsion and Its Stability

Jingru LIAO; Bing DU; Zhiwei LIU; Pan LI; Liping FAN

doi:10.13386/j.issn1002-0306.2022110331

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 9-20. > DOI: 10.13386/j.issn1002-0306.2022110331

LIAO Jingru, DU Bing, LIU Zhiwei, et al. Study on Ultrasound-assisted Optimization of Chitooligosaccharide-Pectin Stabilized Pickering Emulsion and Its Stability[J]. Science and Technology of Food Industry, 2023, 44(13): 9−20. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110331.

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Study on Ultrasound-assisted Optimization of Chitooligosaccharide-Pectin Stabilized Pickering Emulsion and Its Stability

1.
College of Food Science, South China Agriculture University, Guangzhou 510642, China
2.
School of Life Science, Jiaying University, Meizhou 514015, China

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Received Date: November 30, 2022
Available Online: May 07, 2023

Graphical Abstract

Abstract

Abstract

To investigate the optimal process of ultrasound-assisted preparation of chitooligosaccharide-stabilized Pickering emulsion and its stability performance, chitooligosaccharide and pectin were used as Pickering particle raw materials and sunflower oil as the oil phase, and emulsification activity index (EAI) and emulsion stability index (ESI) were selected as the indexes, the process conditions of ultrasound-assisted preparation of chitooligosaccharide-pectin stabilized Pickering emulsions were optimized by single factor experiment and response surfaces methodology, and the stability of the emulsions prepared under optimization was investigated. The results showed that the optimum conditions for chitooligosaccharide-pectin stabilized Pickering emulsion were as follow: Mass ratio of chitosan and pectin was 0.05, solution pH was 5.22, oil phase volume fraction was 32%, and ultrasonic power was 350 W. The EAI and ESI of emulsions reached (5.129±0.003) m²/g and (796.68±4.43) min respectively at the optimal condition. The stability experiments and the observation of the internal microstructure of the emulsions showed that the emulsions had excellent emulsification stability at 25~50 ℃ and 0~100 mmol/L salt ion (NaCl). Therefore, the novel Pickering emulsion optimized by ultrasound tech-nology improved the emulsification characteristics of the emulsion, which provided a reference for the preparation of chitooligosaccharide Pickering particles and their applications.
- chitooligosaccharide,
- pectin,
- phacoemulsification,
- Pickering emulsion,
- stability

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References

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