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Characteristics of insoluble soybean fiber (ISF) concentrated emulsions : effects of pretreatment on ISF and freeze–thaw stability of emulsions

Yongjian Cai, Lihua Huang (UGent) , Feibai Zhou, Qiangzhong Zhao, Mouming Zhao and Paul Van der Meeren (UGent)
(2023) FOOD CHEMISTRY. 427.
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Abstract
The properties of emulsions could be affected by the interactions between the components and network stabilization effect, which are commonly adjusted by changes in pH, ionic strength and temperature. In this work, insoluble soybean fiber (ISF) obtained via homogenization after alkaline treatment was pretreated firstly and then resultant emulsions were freeze-thawed. Heating pretreatment reduced droplet size, enhanced viscosity and viscoelasticity as well as subsequent stability of ISF concentrated emulsions, while both acidic pretreatment and salinized pretreatment decreased the viscosity and weakened the stability. Furthermore, ISF emulsions exhibited a good freeze-thaw performance which was further improved by secondary emulsification. Heating promoted the swelling of ISF and strengthened the gel-like structure of emulsions while salinization and acidization weakened the electrostatic interactions and caused the destabilization. These results indicated that pretreatment of ISF significantly influenced the concentrated emulsion properties, providing guidance for the fabrication of concentrated emulsions and related food with designed characteristics.
Keywords
Concentrated emulsions, Electrostatic interactions, Network structure, Rheological properties, Freeze -thaw, Insoluble soybean fiber, EMULSIFYING PROPERTIES, PARTICLES, GUM

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MLA
Cai, Yongjian, et al. “Characteristics of Insoluble Soybean Fiber (ISF) Concentrated Emulsions : Effects of Pretreatment on ISF and Freeze–Thaw Stability of Emulsions.” FOOD CHEMISTRY, vol. 427, 2023, doi:10.1016/j.foodchem.2023.136738.
APA
Cai, Y., Huang, L., Zhou, F., Zhao, Q., Zhao, M., & Van der Meeren, P. (2023). Characteristics of insoluble soybean fiber (ISF) concentrated emulsions : effects of pretreatment on ISF and freeze–thaw stability of emulsions. FOOD CHEMISTRY, 427. https://doi.org/10.1016/j.foodchem.2023.136738
Chicago author-date
Cai, Yongjian, Lihua Huang, Feibai Zhou, Qiangzhong Zhao, Mouming Zhao, and Paul Van der Meeren. 2023. “Characteristics of Insoluble Soybean Fiber (ISF) Concentrated Emulsions : Effects of Pretreatment on ISF and Freeze–Thaw Stability of Emulsions.” FOOD CHEMISTRY 427. https://doi.org/10.1016/j.foodchem.2023.136738.
Chicago author-date (all authors)
Cai, Yongjian, Lihua Huang, Feibai Zhou, Qiangzhong Zhao, Mouming Zhao, and Paul Van der Meeren. 2023. “Characteristics of Insoluble Soybean Fiber (ISF) Concentrated Emulsions : Effects of Pretreatment on ISF and Freeze–Thaw Stability of Emulsions.” FOOD CHEMISTRY 427. doi:10.1016/j.foodchem.2023.136738.
Vancouver
1.
Cai Y, Huang L, Zhou F, Zhao Q, Zhao M, Van der Meeren P. Characteristics of insoluble soybean fiber (ISF) concentrated emulsions : effects of pretreatment on ISF and freeze–thaw stability of emulsions. FOOD CHEMISTRY. 2023;427.
IEEE
[1]
Y. Cai, L. Huang, F. Zhou, Q. Zhao, M. Zhao, and P. Van der Meeren, “Characteristics of insoluble soybean fiber (ISF) concentrated emulsions : effects of pretreatment on ISF and freeze–thaw stability of emulsions,” FOOD CHEMISTRY, vol. 427, 2023.
@article{01J673G7ZHYNMBN0Y9VFHYNMF3,
  abstract     = {{The properties of emulsions could be affected by the interactions between the components and network stabilization effect, which are commonly adjusted by changes in pH, ionic strength and temperature. In this work, insoluble soybean fiber (ISF) obtained via homogenization after alkaline treatment was pretreated firstly and then resultant emulsions were freeze-thawed. Heating pretreatment reduced droplet size, enhanced viscosity and viscoelasticity as well as subsequent stability of ISF concentrated emulsions, while both acidic pretreatment and salinized pretreatment decreased the viscosity and weakened the stability. Furthermore, ISF emulsions exhibited a good freeze-thaw performance which was further improved by secondary emulsification. Heating promoted the swelling of ISF and strengthened the gel-like structure of emulsions while salinization and acidization weakened the electrostatic interactions and caused the destabilization. These results indicated that pretreatment of ISF significantly influenced the concentrated emulsion properties, providing guidance for the fabrication of concentrated emulsions and related food with designed characteristics.}},
  articleno    = {{136738}},
  author       = {{Cai, Yongjian and Huang, Lihua and Zhou, Feibai and Zhao, Qiangzhong and Zhao, Mouming and Van der Meeren, Paul}},
  issn         = {{0308-8146}},
  journal      = {{FOOD CHEMISTRY}},
  keywords     = {{Concentrated emulsions,Electrostatic interactions,Network structure,Rheological properties,Freeze -thaw,Insoluble soybean fiber,EMULSIFYING PROPERTIES,PARTICLES,GUM}},
  language     = {{eng}},
  pages        = {{11}},
  title        = {{Characteristics of insoluble soybean fiber (ISF) concentrated emulsions : effects of pretreatment on ISF and freeze–thaw stability of emulsions}},
  url          = {{http://doi.org/10.1016/j.foodchem.2023.136738}},
  volume       = {{427}},
  year         = {{2023}},
}
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