The Emulsifying Properties And Mechanisms Of Eggplant Flesh Pulp Stabilized Emulsion

Some emulsifiers are proved to have safety hazard or restricted by storage and processing conditions,thus have a non-toxic,biocompatibility,less irritating and cost-effective stabilizer gradually favored by consumers.Eggplant is regarded as one of themost popular vegetables and widely planted in the world,which has so good oil or water holding capacity that it is a potential source of food grade of emulsifier.The purpose of this paper is to study the eggplant fruit as emulsifying stabilizer for its emulsifying properties,the main effectivecomponents and stable mechanism.The main results of this study are showed as follows:1 Determination of eggplant fruit emulsification parts and its emulsion stability in different conditionsThe emulsifying ability of eggplant peel and pulp were compared.The eggplant flesh pulp(EFP)was selected as object to study the stability of emulsion.Different oil volume fraction and different concentration of EFP stable emulsion were prepared.The evaluation methods for EFP stable emulsions such as tube test,usage level of EFP(g/g),droplet sizes and distribution,and fluorescence microscopy were used under centrifuge model tests(4000×g,5 min)to analyze the EFP stable emulsion,respectively.Results showed that the oil absorption rate of the pulp was 1.43 times the peel and emulsifying ability was 1.34 times the peel,so the pulp was selected as a valid emulsification.The higher contents were 29.78%cellulose,14.02%crude protein,and 9.19%hemicellulose in the dry base of pulp,respectively.EFP could stabilize the emulsion with oil under condition of centrifugal.The change of oil droplet sizes and distribution at higher EFP concentration(?0.95%)and lower oil volume fraction(?0.3)stabilizing emulsions were not significant before and after the centrifugal(P>0.05).The usage level of EFP stable emulsions was 0.03 g/g oil.2 The effect of storage temperature and storage time on the stability of the emulsionThe preparation of the same oil volume fraction(0.3)and different EFP concentration emulsion,through the macroscopic creaming stability analysis,microstructure analysis and rheological characteristics,to evaluate the effect of storage temperature and storage time on the stability of the emulsion.The results showed that the different EFP concentration stabilized emulsions were easy to make the emulsion loss of stability after freezing and thawing processing.At temperature ranged from 4? to 60?,EFP stable emulsion had the high stability.When the temperature at 80? or above,the emulsion stability were significantly reduced.EFP stable emulsion was a typical non-newtonian fluid.Emulsion viscosity increases with the increased of EFP adding amount,and with increased with the extension of storage time.All G' were higher than G" of the emulsion with typical elastic gel properties.3 Qualitative analysis the main effective stable composition and stability mechanism of EFP stable emulsionBy fluorescence microscope dyeing,laser confocal microscope,scanning electron microscope,to observe the microstructure characteristics of EFP and EFP stable emulsions.Analyzing the main effective components(protein or fiber polysaccharides)for stabilizing emulsion and its stabilized mechanism by comparison.The results showed that a large amount of insoluble polysaccharide particles existed in the EFP,excluding or contain small amounts of proteins.The main effective components for stabilizing emulsion were the insoluble particles in EFP,which can effectively adsorb on the fat droplet surface to prevent droplet coalescence.The main mechanisms of EFP stable emulsion were Pickering mechanism and three-dimensional network structure.