Abstract
Preparation of highly stable Pickeringemulsions stabilized by food grade particles especially with low concentrations is of concern. In this study, the effects of two-step emulsification procedure with different sequential ultrasonic processes on the storage stability, droplets size, zeta potential, microstructures as well as the rheological behaviors of surimi particles-stabilized Pickeringemulsions with 0.6 oil–water ratio were investigated. The results showed that the surimi particles based-emulsions prepared by the homogenization-ultrasonic (H-U) or ultrasonic-homogenization (U-H) method both possessed excellent physical stability during 14 days storage. Particularly, the stability index of emulsions all exceeded 99.5% in the U-H groups. The confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscope (cryo-SEM) images provide evidence that more particles attached on the oil–water interfaces and the network structures formed via particle–particle interactions obviously arrested phase separation in H-U and U-H emulsions. Moreover, the Pickering emulsions obtained by two-step method all exhibited higher viscosity and storage modulus values, which were also conducive to the special storage stability of samples. In short, the storage stability of protein based-Pickering emulsions can be enhanced using homogenization-ultrasonic (H-U) or ultrasonic-homogenization (U-H) procedure.
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