Stabilization of soybean and peanut oil bodies using apple pectin under acidic conditions

Abstract

Soybean and peanut oil bodies (OBs) receive considerable interest in the food, cosmetic, and pharmaceutical industries. However, they aggregate easily because of their low ζ-potentials and weak electrostatic repulsion. Therefore, this study aimed to improve their stabilities using apple pectin (AP) under acidic conditions (pH 3.0, 5.0, and 7.0). The combined influences of pH and AP concentration on the interfacial proteins and rheological and physical properties were assessed. An AP concentration of 0.05% significantly reduced the storage stability of OBs at pH 3.0 (P < 0.05). The storage and oxidative stabilities of the emulsions with AP concentration ≥ 0.15% were improved by increasing the ζ-potential and apparent viscosity and decreasing the mean particle diameter. When the AP concentration was between 0.3% and 0.5%, the influence of AP on the stability of emulsion was steady. AP decreased the content of extrinsic proteins and increased the apparent viscosity. The emulsion showed superior stability at pH 5.0. Our findings indicate that AP exhibits potential as an OB stabilizer and may be used in yogurt-like foods and acidic dressings.