Work

Whole lotus root powder/whey protein Pickering emulsion: Stabilization, high applicability and the mechanism

Year: 2025

Type: article

Abstract: In this study, ultrafine grinding whole lotus root powder (LR) was combined with whey protein (WP) to prepare Pickering emulsions. The effects of LR/WP ratio, solid content and oil-water ratio on the stability of the emulsion were investigated, and the underlying mechanisms were explored. Results indicated that ultrafine grinding modification and WP combination significantly enhanced the surface hydrophobicity of LR. When the ratio of LR/WP ranged from 5:1 to 15:1, the solid content was ≥ 6 wt%, and the oil-water ratio spanned from 2:1 to 4:1, long-term stable emulsions could be formed with small particle sizes and high absolute values of zeta potential. Meanwhile, the combination of LR and WP enabled the preparation of various stable emulsions with different oil contents (conventional emulsions and high internal-phase emulsions), showing high adaptability. The exploration of the stability mechanism demonstrated that LR/WP complex uniformly covered the surface of the droplets, forming a dense interface layer, and the emulsion system presented an elastic-dominant gel-like network structure, thereby ensuring the stability of the emulsion system. This study elucidated the influence of the interfacial properties and stability of LR/WP Pickering emulsions, providing theoretical basis and technical support for the development of plant-based whole component emulsions.

Source: LWT

DOI: 10.1016/j.lwt.2025.118391

Authors: Jie Wu, Ying Sun, Xueyu Jiang, Kaidi Peng, Hongxun Wang, Yang Yi

Institution: Wuhan Polytechnic University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,240

Funders: Natural Science Foundation of Hubei Province, Science and Technology Department of Hubei Province