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Effects of oil types on the stability of oil-in-water emulsions prepared using Dioscorea opposita mucilage and gums.

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Τίτλος: Effects of oil types on the stability of oil-in-water emulsions prepared using Dioscorea opposita mucilage and gums.
Συγγραφείς: Wang R; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China., Li X; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China; STA Pharmaceutical Co., Ltd., Pudong, Shanghai 200120, China., Jin R; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China., Wang G; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China., Zhang Y; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China., Khan MZH; Department of Chemical Engineering, Jashore University of Science and Technology, Jashore 7408, Bangladesh., Ma F; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China. Electronic address: fanyima@henu.edu.cn.
Πηγή: Food chemistry [Food Chem] 2026 Aug 01; Vol. 519, pp. 149744. Date of Electronic Publication: 2026 May 21.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Imprint Name(s): Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
Ιατρικοί όροι (MeSH): Dioscorea*/chemistry , Plant Mucilage*/chemistry , Plant Oils*/chemistry , Soybean Oil*/chemistry , Plant Gums*/chemistry , Fish Oils*/chemistry, Emulsions/chemistry ; Water/chemistry ; Polysaccharides, Bacterial/chemistry ; Viscosity ; Particle Size ; Rheology
Περίληψη: To evaluate the effects of different oil types (mandarin oil, soybean oil, and fish oil) on emulsion stability, oil-in-water emulsions were prepared using Dioscorea opposita mucilage and food-grade gums (guar gum, xanthan gum, and pectin). Key indicators, such as droplet size, turbidity, interfacial tension, and rheological properties, were characterized. Soybean oil emulsions exhibited superior 21-day storage stability, with smaller droplet sizes (56.98 nm) and enhanced apparent viscosity (50.82 Pa·s). Notably, the pectin-Dioscorea opposita mucilage-soybean oil emulsions (1:10:25, weight ratio) presented the lowest creaming index (<10%). Conversely, emulsions prepared with mandarin oil or fish oil were prone to stratification and flocculation during storage, which may be attributable to the inability of the gum-mucilage interfacial network to fully encapsulate the oil droplet. These findings demonstrate the synergistic effects between pectin, mucilage, and soybean oil, providing valuable theoretical support for utilizing natural emulsifiers in the food and beverage industries.
(Copyright © 2026 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Emulsifying property; Mucilage; Oil types; Polysaccharide
Substance Nomenclature: 0 (Emulsions)
0 (Plant Mucilage)
0 (Plant Oils)
8001-22-7 (Soybean Oil)
0 (Plant Gums)
059QF0KO0R (Water)
0 (Fish Oils)
0 (Polysaccharides, Bacterial)
TTV12P4NEE (xanthan gum)
Entry Date(s): Date Created: 20260522 Date Completed: 20260613 Latest Revision: 20260613
Update Code: 20260615
DOI: 10.1016/j.foodchem.2026.149744
PMID: 42172769
Βάση Δεδομένων: MEDLINE
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  Data: Effects of oil types on the stability of oil-in-water emulsions prepared using Dioscorea opposita mucilage and gums.
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  Data: &lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Wang+R%22&quot;&gt;Wang R&lt;/searchLink&gt;; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Li+X%22&quot;&gt;Li X&lt;/searchLink&gt;; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China; STA Pharmaceutical Co., Ltd., Pudong, Shanghai 200120, China.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Jin+R%22&quot;&gt;Jin R&lt;/searchLink&gt;; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Wang+G%22&quot;&gt;Wang G&lt;/searchLink&gt;; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Zhang+Y%22&quot;&gt;Zhang Y&lt;/searchLink&gt;; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Khan+MZH%22&quot;&gt;Khan MZH&lt;/searchLink&gt;; Department of Chemical Engineering, Jashore University of Science and Technology, Jashore 7408, Bangladesh.&lt;br /&gt;&lt;searchLink fieldCode=&quot;AU&quot; term=&quot;%22Ma+F%22&quot;&gt;Ma F&lt;/searchLink&gt;; Henan Key Laboratory of Natural Medicine Innovation and Transformation, Henan International Joint Laboratory of Medicinal Plants Utilization, State Key Laboratory of Crop Stress Adaptation and Improvement, School of Pharmacy, State Key Laboratory of Antiviral Drugs, Henan University, Zhengzhou 450046, China. Electronic address: fanyima@henu.edu.cn.
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  Data: &lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Dioscorea%22&quot;&gt;Dioscorea*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Dioscorea+chemistry%22&quot;&gt;chemistry&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Plant+Mucilage%22&quot;&gt;Plant Mucilage*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Plant+Mucilage+chemistry%22&quot;&gt;chemistry&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Plant+Oils%22&quot;&gt;Plant Oils*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Plant+Oils+chemistry%22&quot;&gt;chemistry&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Soybean+Oil%22&quot;&gt;Soybean Oil*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Soybean+Oil+chemistry%22&quot;&gt;chemistry&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Plant+Gums%22&quot;&gt;Plant Gums*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Plant+Gums+chemistry%22&quot;&gt;chemistry&lt;/searchLink&gt; &lt;br /&gt;&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Fish+Oils%22&quot;&gt;Fish Oils*&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MM&quot; term=&quot;%22Fish+Oils+chemistry%22&quot;&gt;chemistry&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Emulsions%22&quot;&gt;Emulsions&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Emulsions+chemistry%22&quot;&gt;chemistry&lt;/searchLink&gt; ; &lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Water%22&quot;&gt;Water&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Water+chemistry%22&quot;&gt;chemistry&lt;/searchLink&gt; ; &lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Polysaccharides%2C+Bacterial%22&quot;&gt;Polysaccharides, Bacterial&lt;/searchLink&gt;/&lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Polysaccharides%2C+Bacterial+chemistry%22&quot;&gt;chemistry&lt;/searchLink&gt; ; &lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Viscosity%22&quot;&gt;Viscosity&lt;/searchLink&gt; ; &lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Particle+Size%22&quot;&gt;Particle Size&lt;/searchLink&gt; ; &lt;searchLink fieldCode=&quot;MH&quot; term=&quot;%22Rheology%22&quot;&gt;Rheology&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: To evaluate the effects of different oil types (mandarin oil, soybean oil, and fish oil) on emulsion stability, oil-in-water emulsions were prepared using Dioscorea opposita mucilage and food-grade gums (guar gum, xanthan gum, and pectin). Key indicators, such as droplet size, turbidity, interfacial tension, and rheological properties, were characterized. Soybean oil emulsions exhibited superior 21-day storage stability, with smaller droplet sizes (56.98&#160;nm) and enhanced apparent viscosity (50.82&#160;Pa&#183;s). Notably, the pectin-Dioscorea opposita mucilage-soybean oil emulsions (1:10:25, weight ratio) presented the lowest creaming index (&amp;lt;10%). Conversely, emulsions prepared with mandarin oil or fish oil were prone to stratification and flocculation during storage, which may be attributable to the inability of the gum-mucilage interfacial network to fully encapsulate the oil droplet. These findings demonstrate the synergistic effects between pectin, mucilage, and soybean oil, providing valuable theoretical support for utilizing natural emulsifiers in the food and beverage industries.&lt;br /&gt; (Copyright &#169; 2026 Elsevier Ltd. All rights reserved.)
– Name: Abstract
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  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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  Data: &lt;i&gt;Keywords: &lt;/i&gt;Emulsifying property; Mucilage; Oil types; Polysaccharide
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  Data: 0 (Emulsions)&lt;br /&gt;0 (Plant Mucilage)&lt;br /&gt;0 (Plant Oils)&lt;br /&gt;8001-22-7 (Soybean Oil)&lt;br /&gt;0 (Plant Gums)&lt;br /&gt;059QF0KO0R (Water)&lt;br /&gt;0 (Fish Oils)&lt;br /&gt;0 (Polysaccharides, Bacterial)&lt;br /&gt;TTV12P4NEE (xanthan gum)
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=cmedm&AN=42172769
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        Value: 10.1016/j.foodchem.2026.149744
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      – Code: eng
        Text: English
    PhysicalDescription:
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        StartPage: 149744
    Subjects:
      – SubjectFull: Emulsions chemistry
        Type: general
      – SubjectFull: Water chemistry
        Type: general
      – SubjectFull: Polysaccharides, Bacterial chemistry
        Type: general
      – SubjectFull: Viscosity
        Type: general
      – SubjectFull: Particle Size
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      – SubjectFull: Rheology
        Type: general
      – SubjectFull: Dioscorea chemistry
        Type: general
      – SubjectFull: Plant Mucilage chemistry
        Type: general
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      – TitleFull: Effects of oil types on the stability of oil-in-water emulsions prepared using Dioscorea opposita mucilage and gums.
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