Abstract
Pickering high internal phase emulsions (HIPEs) are gel-like concentrated emulsions that have the potential to be an alternative to partially hydrogenated oil (PHO). In this study, egg yolk granules (EYGs), natural complexes of protein and lipid isolated from egg yolk, were used as an emulsifier to prepare Pickering HIPEs. Gel-like HIPEs with an oil phase volume fraction of 85% and with an emulsifier concentration of only 0.5% could be prepared by using EYGs as an emulsifier. The EYGs were able to form stable HIPEs at NaCl ionic strengths over 0.2 M and at pH over 5.0 with NaCl ionic strength of 0.3 M. The EYGs, which could stabilize HIPEs, were easily to adsorb and cover the oil-water interface to form emulsion droplets with small particle size. In addition, interacting EYGs in the aqueous phase formed a continuous network structure, and the oil droplets packed closely, exhibiting high elasticity and shear thinning behavior. Furthermore, the formed HIPEs had suitable storage stability with no significant changes in appearance and microstructure after storage for 60 days. This work can transform traditional oils from liquid-like to solid-like by using EYGs to enrich food processing diversity and improve the storage stability of oils while reducing the intake of PHO and providing a healthier diet for consumers.
Highlights
Excessive intake of trans fatty acids will increase the risk of cardiovascular disease, diabetes, hypertension, and cancer [1]
The zeta potential of the egg yolk granules (EYGs) was negative at NaCl ionic strength of 0 to 0.5 M, which might be related to the high content of phosphate groups [14]
high internal phase emulsions (HIPEs) could be successfully prepared with an internal phase up to 85% and concentration of EYGs as low as 0.5 wt%, respectively, through a one-step homogenization method
Summary
Excessive intake of trans fatty acids will increase the risk of cardiovascular disease, diabetes, hypertension, and cancer [1]. The main source of trans fatty acids in the food industry is partially hydrogenated oil (PHO), which can result in fat hardening. The U.S Food and Drug Administration has banned the addition of trans fatty acids to foods in 2018 because of their harmful effects on humans [2]. High internal phase emulsions (HIPEs) can be used to convert liquid-like oil directly into solid-like oil without the addition of PHO to meet the health needs of consumers [3]. HIPEs stabilized by low molecule inorganic particles are not suitable for the food industry due to their high cost, high dosage, environmental pollution, and food safety [6]. HIPEs stabilized by food-derived Pickering particles have more advantages: less dosage required, better storage stability, high environmentally friendly degree (easy degradation), safety, and non-toxic side effects [7]. They stabilized HIPEs by interacting with other co-stabilizers such as polysaccharides or polyphenols, which might lead to a more complicated preparation process
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