Effects of Heating Temperature, pH and Ionic Strength on the Stability of <i>Flammulina velutipes</i> Emulsions

YU Qiuyu; YUE Ziyan; LIU Jiali; HE Yuchun; ZHU Yingchun

doi:10.13386/j.issn1002-0306.2024060146

Turn off MathJax

Article Contents

Abstract

References

YU Qiuyu, YUE Ziyan, LIU Jiali, et al. Effects of Heating Temperature, pH and Ionic Strength on the Stability of Flammulina velutipes Emulsions[J]. Science and Technology of Food Industry, 2025, 46(8): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024060146.

Citation:

PDF (4965 KB)

Effects of Heating Temperature, pH and Ionic Strength on the Stability of Flammulina velutipes Emulsions

College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China

More Information

Received Date: June 11, 2024
Available Online: February 20, 2025

Graphical Abstract

Abstract

Abstract

The aim of this study was to evaluate the stability of the Flammulina velutipes emulsion when the environmental factors (such as temperature, pH and ionic strength ) changes. The 1.0% and 2.0% oil-in-water emulsions were prepared using Flammulina velutipes as raw material. The effects of heating temperature (30~90 ℃), pH (3~11) and the ionic strength (0~0.7 moL/L NaCl) on emulsions stability were analyzed by measuring the appearance, creaming index (CI), particle size distribution, average particle size, Zeta potential, the thermal stability, and observing the microstructure. The results showed that the 1.0% Flammulina velutipes emulsion delaminated with the increase of temperature from 4 ℃ to 90 ℃. The 2.0% Flammulina velutipes emulsion remained stable and the absolute value of Zeta potential was maintained at 29.10~29.40 mV at 4~90 ℃. The stability of 1.0% Flammulina velutipes emulsion was significantly (P<0.05) affected by pH, with obvious delamination at pH3 and 5. The 2.0% Flammulina velutipes emulsion had higher tolerance for pH, and showed no delamination, this was attributed that the average particle size of the 2.0% emulsion significantly (P<0.05) decreased, and the droplet particles were more uniform and fine. With the increasing of the ionic strength, the CI and average particle size of 1.0% Flammulina velutipes emulsion increased, the absolute value of Zeta potential decreased, and the thermal stability deteriorated. In contrast, the 2.0% Flammulina velutipes emulsion did not delaminated with the increase of the ionic strength, and the average particle size remained at 385.20~414.60 nm, and the thermal ability was stable. Hence, the higher concentration (2.0%) of Flammulina velutipes emulsion had good emulsion stability and could resistant changes of heating temperature, pH, and ionic strength. As a rusult, the 2.0% Flammulina velutipes emulsion is expected to be used as a natural emulsifier of edible fungi in the food industry.
- Flammulina velutipes emulsion,
- stability,
- temperature,
- pH,
- ionic strength

FullText(HTML)

References (45)

References

[1]	LIN Y, DU H, ROOS Y, et al. Transglutaminase crosslinked fish gelatins for emulsion stabilization:From conventional to Pickering emulsions[J]. Food Hydrocolloids,2023,114:108979.
[2]	姜婷婷, 郑丽丽, 艾斌凌, 等. β-乳球蛋白-多酚纳米颗粒稳定的百香果籽油Pickering乳液及其性质[J/OL]. 食品科学:1−13[2024-05-14]. [JIANG T T, ZHENG L L, AI B L, et al. Preparation and properties of passion fruit seed oil Pickering emulsion by β-lactoglobulin-polyphenols nanoparticles[J]. Food Science:1−13[2024-05-14].] JIANG T T, ZHENG L L, AI B L, et al. Preparation and properties of passion fruit seed oil Pickering emulsion by β-lactoglobulin-polyphenols nanoparticles[J]. Food Science: 1−13[2024-05-14].
[3]	SUHAG R, DHIMAN A. α-tending emulsifiers, microencapsulated improver powder and bakery applications[J]. Journal of Food Science and Technology,2024,61(1):39−52. doi: 10.1007/s13197-022-05644-5
[4]	LEVINE A R, PICORARO J A, DORFZAUN S, et al. Emulsifiers and intestinal health:an introduction[J]. Journal of Pediatric Gastroenterology and Nutrition,2022,74(3):314−319. doi: 10.1097/MPG.0000000000003361
[5]	GAO H T, XU R, CAO W X, et al. Food emulsifier glycerin monostearate increases internal exposure levels of six priority controlled phthalate esters and exacerbates their male reproductive toxicities in rats[J]. PLoS one,2016,11(8):e0161253. doi: 10.1371/journal.pone.0161253
[6]	CHASSAING B, KOREN O, GOODRICH J K, et al. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome[J]. Nature,2015,519(7541):92−96. doi: 10.1038/nature14232
[7]	YU Q, GUO M, ZHANG B, et al. Analysis of nutritional composition in 23 kinds of edible fungi[J]. Journal of Food Quality,2020,2020:1−9.
[8]	徐傲. 18种商业化栽培食用菌营养价值及特点研究[D]. 扬州:扬州大学, 2022. [XU A. Study on nutritional value and characteristics of 18 commercial cultivated edible mushrooms[D]. Yangzhou:Yangzhou University, 2022.] XU A. Study on nutritional value and characteristics of 18 commercial cultivated edible mushrooms[D]. Yangzhou: Yangzhou University, 2022.
[9]	KHURENA F K, AMWANA S O, LUO T X, et al. Bioactive analysis of Auricularia delicata:extraction, purification, and characterization of polysaccharides from Auricularia delicata-morocco forest[J]. Journal of Organic Chemistry,2020,1(3):19−27.
[10]	CHIU C H, CHIU K C, YANG L C. Amelioration of obesity in mice fed a high-fat diet with uronic acid–rich polysaccharides derived from tremella fuciformis[J]. Polymers,2022,14(8):1514. doi: 10.3390/polym14081514
[11]	张慢, 邢苏徽, 千春录, 等. 7种食用菌的营养成分及抗氧化性分析[J]. 食品科技,2022,47(6):120−126. [ZHANG M, XING S H, QIAN C L, et al. Analysis of the nutritional components and antioxidant properties of seven species of edible mushrooms[J]. Food Science and Technology,2022,47(6):120−126.] ZHANG M, XING S H, QIAN C L, et al. Analysis of the nutritional components and antioxidant properties of seven species of edible mushrooms[J]. Food Science and Technology, 2022, 47（6）: 120−126.
[12]	JIA W, WANG W, YU D, et al. Structural elucidation of a polysaccharide from Flammulina velutipes and its lipid-lowering and immunomodulation activities[J]. Polymers,2024,16(5):598. doi: 10.3390/polym16050598
[13]	申鑫玉, 陈佳丽, 商静雯, 等. 金针菇菇脚作为脂肪替代物对猪肉糜凝胶品质的影响[J]. 食品科技,2023,48(9):91−97. [SHEN X Y, CHEN J L, SHANG J W, et al. Effects of flammulina filiformis stem waste as fat substitute on the gel quality of minced pork[J]. Food Science and Technology,2023,48(9):91−97.] SHEN X Y, CHEN J L, SHANG J W, et al. Effects of flammulina filiformis stem waste as fat substitute on the gel quality of minced pork[J]. Food Science and Technology, 2023, 48（9）: 91−97.
[14]	CHOE J, LEE J, JO K, et al. Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages[J]. Meat science,2018,143:114−118. doi: 10.1016/j.meatsci.2018.04.038
[15]	杨书会, 王延圣, 王文亮, 等. 多糖乳液的制备、乳化特性的影响因素及其应用研究进展[J/OL]. 食品工业科技:1−13[2024-05-14]. [YANG S H, WANG Y S, WANG W L, et al. Research progress in preparation, influencing factors of emulsifying properties and application of polysaccharide emulsion[J/OL]. Science and Technology of Food Industry:1−13[2024-05-14].] YANG S H, WANG Y S, WANG W L, et al. Research progress in preparation, influencing factors of emulsifying properties and application of polysaccharide emulsion[J/OL]. Science and Technology of Food Industry: 1−13[2024-05-14].
[16]	JIA Y, DU J, LI K, et al. Emulsification mechanism of persimmon pectin with promising emulsification capability and stability[J]. Food Hydrocolloids,2022,131:107727. doi: 10.1016/j.foodhyd.2022.107727
[17]	HUANG Z, HUANG X, ZHOU W, et al. Fabrication and stability of Pickering emulsions using moringa seed residue protein:Effect of pH and ionic strength[J]. International Journal of Food Science & Technology,2021,56(7):3484−3494.
[18]	ZHU Y, REN X, BAO Y, et al. Emulsification of oil-in-water emulsions with eggplant (Solanum melongena L.)[J]. Journal of Colloid and Interface Science,2020,563:17−26. doi: 10.1016/j.jcis.2019.12.055
[19]	刘炯娜, 张恒瑄, 蒋雨心, 等. pH值和NaCl浓度对核桃蛋白纳米颗粒Pickering乳液稳定性的影响[J/OL]. 中国油脂:1−10[2024-05-14]. [LIU J N, ZHANG H X, JIANG Y X, et al. Effect of pH value and NaCl concentration on the stability of Pickering emulsion of walnut protein isolate nanoparticles[J/OL]. China Oils and Fats:1−10[2024-05-14].] LIU J N, ZHANG H X, JIANG Y X, et al. Effect of pH value and NaCl concentration on the stability of Pickering emulsion of walnut protein isolate nanoparticles[J/OL]. China Oils and Fats: 1−10[2024-05-14].
[20]	况丹. 七种食用菌营养成分分析比较[J]. 食用菌,2011,33(4):57−59. [KUANG D. Analysis and comparison of nutritional components of seven edible fungi[J]. Edible Fungi,2011,33(4):57−59.] KUANG D. Analysis and comparison of nutritional components of seven edible fungi[J]. Edible Fungi, 2011, 33（4）: 57−59.
[21]	BILAL M, GUL I, BASHARAT A, et al. Polysaccharides-based bio-nanostructures and their potential food applications[J]. International Journal of Biological Macromolecules,2021,176:540−557. doi: 10.1016/j.ijbiomac.2021.02.107
[22]	HU Q, WU Y, ZHONG L, et al. In vitro digestion and cellular antioxidant activity of β-carotene-loaded emulsion stabilized by soy protein isolate-Pleurotus eryngii polysaccharide conjugates[J]. Food Hydrocolloids,2021,112:106340. doi: 10.1016/j.foodhyd.2020.106340
[23]	UMAñA M, TURCHIULI C, EIM V, et al. Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product[J]. Journal of Food Engineering,2021,307:110667. doi: 10.1016/j.jfoodeng.2021.110667
[24]	DAI Y, WANG L, CHEN X, et al. Lentinula edodes sing polysaccharide:extraction, characterization, bioactivities, and emulsifying applications[J]. Foods,2023,12(17):3289. doi: 10.3390/foods12173289
[25]	HOU F, YANG S, MA X, et al. Characterization of physicochemical properties of oil-in-water emulsions stabilized by Tremella fuciformis polysaccharides[J]. Foods,2022,11(19):3020. doi: 10.3390/foods11193020
[26]	HE K, ZHANG X, LI Y, et al. Water-insoluble dietary-fibers from Flammulina velutiper used as edible stabilizers for oil-in-water pickering emulsions[J]. Food Hydrocolloids,2020,101:105519. doi: 10.1016/j.foodhyd.2019.105519
[27]	邓伟, 吴俐, 郑志鹏, 等. 银耳多糖/姜黄素复合颗粒稳定Pickering乳液构建及抑菌性能[J/OL]. 食品科学:1−11[2024-05-14]. [DENG W, WU L, ZHENG Z P, et al. Pickering emulsions stabilized by curcumin/Tremella fuciformis polysaccharide composite particle and its bacteriostatic properties[J/OL]. Food Science:1−11[2024-05-14].] DENG W, WU L, ZHENG Z P, et al. Pickering emulsions stabilized by curcumin/Tremella fuciformis polysaccharide composite particle and its bacteriostatic properties[J/OL]. Food Science: 1−11[2024-05-14].
[28]	RUIZ-ZAMBRANO N L, PÉREZ-CARRILLO E, SERNA-SALDÍVAR S O, et al. Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas[J]. Critical Reviews in Food Science and Nutrition, 2023:11-19.
[29]	ZHU Y, PENG Z, WU J, et al. Stability of oil-in-water emulsions with eggplant flesh pulp (Solanum melongena L.) emulsifier:Effects of storage time, pH, ionic strength, and temperature[J]. Journal of Food Science,2022,87(3):1119−1133. doi: 10.1111/1750-3841.16046
[30]	朱玉霞. 茄肉乳状液稳定性及乳化机理研究[D]. 南京:南京农业大学, 2021. [ZHU Y X. Study on emulsion stability and emulsification mechanism of eggplant pulp[D]. Nanjing:Nanjing Agricultural University, 2021.] ZHU Y X. Study on emulsion stability and emulsification mechanism of eggplant pulp[D]. Nanjing: Nanjing Agricultural University, 2021.
[31]	余静怡. DHA藻油Pickering乳液运载体系的构建及稳定性研究[D]. 武汉:武汉轻工大学, 2022. [YU J Y. Preparation and the stability of the DHA algal oil Pickering emulsion delivery[D]. Wuhan:Wuhan Polytechnic University, 2022.] YU J Y. Preparation and the stability of the DHA algal oil Pickering emulsion delivery[D]. Wuhan: Wuhan Polytechnic University, 2022.
[32]	WANG T, WANG S, ZHANG L, et al. Fabrication of bilayer emulsion by ultrasonic emulsification:Effects of chitosan on the interfacial stability of emulsion[J]. Ultrasonics Sonochemistry,2023,93:106296. doi: 10.1016/j.ultsonch.2023.106296
[33]	WANG W, LI C, DU G, et al. Characteristics and rheological properties of polysaccharide nanoparticles from edible mushrooms (Flammulina velutipes)[J]. Journal of Food Science,2017,82(3):687−693. doi: 10.1111/1750-3841.13626
[34]	HAN Y, CHENG Z, ZHANG Y, et al. Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea[J]. Food Hydrocolloids,2020,102:105624. doi: 10.1016/j.foodhyd.2019.105624
[35]	韩宇. 绿茶水提茶多糖和碱提茶多糖的乳化活性研究[D]. 武汉:湖北工业大学, 2019. [HAN Y. Emulsification activity for the polysaccharide conjugates water-extracted and alkali-extracted from green tea[D]. Wuhan:Hubei University of Technology, 2019.] HAN Y. Emulsification activity for the polysaccharide conjugates water-extracted and alkali-extracted from green tea[D]. Wuhan: Hubei University of Technology, 2019.
[36]	CHEN X, HAN Y, MENG H, et al. Characteristics of the emulsion stabilized by polysaccharide conjugates alkali-extracted from green tea residue and its protective effect on catechins[J]. Industrial Crops and Products,2019,140:111611. doi: 10.1016/j.indcrop.2019.111611
[37]	杨贵妃, 杨柳, 钟金锋, 等. 超声均质法制备以乳清蛋白-OSA变性淀粉为乳化剂的纳米乳液[J]. 食品与发酵工业,2019,45(12):169−175. [YANG G F, YANG L, ZHONG J F, et al. Ultrasonic homigenization of nanoemulsions stabilized by whey protein-octenyl succinic anhydride modified starch[J]. Food and Fermentation Industries,2019,45(12):169−175.] YANG G F, YANG L, ZHONG J F, et al. Ultrasonic homigenization of nanoemulsions stabilized by whey protein-octenyl succinic anhydride modified starch[J]. Food and Fermentation Industries, 2019, 45（12）: 169−175.
[38]	闫紫玮, 郭瑞阳, 王小雪, 等. 玉米醇溶蛋白/果胶稳定的肉桂精油皮克林乳液制备工艺的优化[J]. 中国食品学报,2023,23(3):260−270. [YAN Z W, GUO R Y, WANG X X, et al. Optimization of preparation process for cinnamon essential oil-encapsulated pickering emulsion stabilized by zein/pectin composite colloidal particles[J]. Journal of Chinese Institute of Food Science and Technology,2023,23(3):260−270.] YAN Z W, GUO R Y, WANG X X, et al. Optimization of preparation process for cinnamon essential oil-encapsulated pickering emulsion stabilized by zein/pectin composite colloidal particles[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23（3）: 260−270.
[39]	翟希川. 细菌纤维素纳米纤维的制备及其稳定的Pickering乳液的特性研究[D]. 西安:陕西师范大学, 2019:25−34. [ZHAI X C. Characterization and preparation of bacterial cellulose nanofibres and their stabilized Pickering emulsion[D]. Xi'an:Shaanxi Normal University, 2019:25−34.] ZHAI X C. Characterization and preparation of bacterial cellulose nanofibres and their stabilized Pickering emulsion[D]. Xi'an: Shaanxi Normal University, 2019: 25−34.
[40]	YANG H, SU Z, MENG X, et al. Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles[J]. Carbohydrate Polymers,2020,247:116712. doi: 10.1016/j.carbpol.2020.116712
[41]	TAN Y, DENG X, LIU T, et al. Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum[J]. Food Hydrocolloids,2017,72:73−80. doi: 10.1016/j.foodhyd.2017.05.031
[42]	何康慧. 竹笋水不溶性膳食纤维稳定Pickering乳液及其应用[D]. 武汉:华中农业大学, 2020:10-24. [HE K H. Water-insoluble dietary fiber of bamboo shoot stabilizing Pickering emulsion and ITS application[D]. Wuhan:Huazhong Agricultural University, 2020:10-24.] HE K H. Water-insoluble dietary fiber of bamboo shoot stabilizing Pickering emulsion and ITS application[D]. Wuhan: Huazhong Agricultural University, 2020: 10-24.
[43]	徐甜. 基于OSA淀粉/壳聚糖复合物的Pickering乳液界面稳定化研究[D]. 无锡:江南大学, 2023:59−74. [XU T. Study on the interfacial stabilization of Pickering emulsions based on OSA starch/chitosan complexes[D]. Wuxi:Jiangnan University, 2023:59−74.] XU T. Study on the interfacial stabilization of Pickering emulsions based on OSA starch/chitosan complexes[D]. Wuxi: Jiangnan University, 2023: 59−74.
[44]	杨凯麟, 康梦瑶, 耿宏庆, 等. 水相pH和Na⁺对微晶纤维素与猪油的Pickering乳液稳定性的影响[J]. 食品工业科技,2022,43(20):87−96. [YANG K L, KANG M Y, GENG H Q, et al. Effect of aqueous phase pH and Na⁺ on the stability of microcrystalline cellulose-lard pickering emulsion[J]. Science and Technology of Food Industry,2022,43(20):87−96.] YANG K L, KANG M Y, GENG H Q, et al. Effect of aqueous phase pH and Na⁺ on the stability of microcrystalline cellulose-lard pickering emulsion[J]. Science and Technology of Food Industry, 2022, 43（20）: 87−96.
[45]	张亚珍, 熊文飞, 裴亚琼, 等. 盐离子对花生粕分离蛋白纳米粒子及其稳定Pickering乳液特性的影响[J]. 食品科学,2019,40(24):1−7. [ZHANG Y Z, XIONG W F, PEI Y Q, et al. Effects of salt lons on the properties of peanut protein lsolate nanoparticles and pickering emulsion stabilized with the nanoparticles[J]. Food Science,2019,40(24):1−7.] ZHANG Y Z, XIONG W F, PEI Y Q, et al. Effects of salt lons on the properties of peanut protein lsolate nanoparticles and pickering emulsion stabilized with the nanoparticles[J]. Food Science, 2019, 40（24）: 1−7.

[1]	LI Lingdong, CHEN Jun, DENG Lizhen, GENG Qin, LI Ti, LIU Chengmei, DAI Taotao. Preparation, Characterization and Antioxidant Activity of Rice Protein Peptides with Different Enzymatic Hydrolysis Routes[J]. Science and Technology of Food Industry, 2024, 45(21): 10-19. DOI: 10.13386/j.issn1002-0306.2023090011
[2]	ABABAIKERI Gulimire, ROZI Parhat, SEMAYI Zelalai, ABUDOUAINI Alimu, CAO Bo, YANG Xiaojun. Optimization of Enzymatic Hydrolysis of Bovine Bone Marrow Protein and Its Physicochemical and Antioxidant Properties[J]. Science and Technology of Food Industry, 2023, 44(20): 171-181. DOI: 10.13386/j.issn1002-0306.2022100246
[3]	HUANG Dian, GAO Ya, LIU Lei, ZHANG Huiying, ZHANG Yuyu, CHEN Haitao, SUN Baoguo, ZENG Yan. Optimization of Preparation Technology and Antioxidant Activity of Enzymatic Hydrolysate from Boletus edulis Hydrolyzed by Protease[J]. Science and Technology of Food Industry, 2021, 42(12): 209-217. DOI: 10.13386/j.issn1002-0306.2020090169
[4]	YU Hui, LIU Hai-mei, LI Meng-na, LIN Shi-qi, WEI Fei-long, GUO Hong-yang. Optimization for enzymatic hydrolysis of Gracilaria lemaneiformis protein and antioxidant activity of its hydrolysate[J]. Science and Technology of Food Industry, 2017, (12): 157-163. DOI: 10.13386/j.issn1002-0306.2017.12.029
[5]	LIU Yan, DUAN Zhen-hua, LUO Wei, HU Bing-yang. Study on enzymatic hydrolysis technology of oyster meat by ficus and its antioxidant activity[J]. Science and Technology of Food Industry, 2015, (18): 182-185. DOI: 10.13386/j.issn1002-0306.2015.18.028
[6]	Study on preparation and antioxidant activity in vitro of enzymatic hydrolysis from oyster protein[J]. Science and Technology of Food Industry, 2013, (16): 163-168. DOI: 10.13386/j.issn1002-0306.2013.16.015
[7]	Enzymatic hydrolysis of eggshell membrane and antioxidant activity of its hydrolysate in vitro[J]. Science and Technology of Food Industry, 2013, (09): 164-167. DOI: 10.13386/j.issn1002-0306.2013.09.064
[8]	茶多酚对色拉油的抗氧化作用[J]. Science and Technology of Food Industry, 1999, (06): 27-28. DOI: 10.13386/j.issn1002-0306.1999.06.069
[9]	全溶活性营养W粉的水解研究[J]. Science and Technology of Food Industry, 1999, (05): 24-25. DOI: 10.13386/j.issn1002-0306.1999.05.007
[10]	柿叶乙醇提取物在猪油中的抗氧化性研究[J]. Science and Technology of Food Industry, 1999, (05): 22-23. DOI: 10.13386/j.issn1002-0306.1999.05.006