Academic Journal
Effects of oil types on the stability of oil-in-water emulsions prepared using Dioscorea opposita mucilage and gums.
| Τίτλος: | Effects of oil types on the stability of oil-in-water emulsions prepared using Dioscorea opposita mucilage and gums. |
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| 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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