Soybean Fiber as Particle Stabilizers for Oil-in-water Pickering Emulsions
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Abstract:
In recent years, there has been increasing interest in developing food-grade Pickering stabilizers due to their potential applications in formulations of novel functional foods. This study investigated the properties of soybean fiber as stabilizers for corn oil-in-water Pickering emulsions. The influence of soybean fiber concentrations [0.125~1.0% (m/m)] and oil mass fractions [Φ: 10~40% (m/m)] on emulsion stability was examined by measuring changes in size, microstructure, ζ-potential, creaming index, and centrifugal stability. The results showed that at Φ of 10%, increasing the concentration was favorable to formation of emulsions with bigger droplet size and flocculation degree and greater stability against coalescence and creaming. At concentrations of 0.75% and an increase in Φ, droplet size progressively increased, emulsion stability dropped rapidly, and the oil separated. These findings demonstrated that water-insoluble dietary soybean fiber exhibited good potential for use as a Pickering-type stabilizer. Furthermore, these results provided valuable insights for further research on the stability of Pickering emulsions stabilized by water-insoluble dietary soybean fiber.
