Emulsifying properties of Chinese quince seed gum in oil-in-water emulsions

The stability of Chinese quince seed gum (CQSG) in oil-in-water (O/W) emulsions was investigated in terms of three factors: gum concentration, pH, and NaCl concentration. The surface interfacial tension of the gum under different conditions and the particle size, zeta potential, microstructure, and emulsion stability index of the prepared emulsion were characterized. The results revealed that all three factors influenced the CQSG emulsions. The CQSG can not only minimize gravity creaming effects but also increase the spatial repulsion between emulsion droplets. CQSG demonstrated an ability to reduce the surface and interfacial tension. The stability index of the emulsion showed that the stability of the emulsion increased with increasing CQSG concentration, and the addition of NaCl was not conducive to the stability of the emulsion. Both acidic and alkaline environments weakened the emulsification stability of the CQSG. CQSG exhibited the same excellent emulsifying stability as flaxseed gum when stored in a hot oven at 60 degrees C for 30 days. The results obtained indicate that CQSG is a suitable emulsifier for the food industry and thus could contribute to the development of Chinese quince seed, which is an important waste material in the processing of Chinese quince.

Automated summary

The stability of Chinese quince seed gum (CQSG) in oil-in-water emulsions was investigated, with factors such as gum concentration, pH, and NaCl concentration affecting the emulsions. CQSG was found to reduce gravity creaming effects, increase spatial repulsion between emulsion droplets, and decrease surface and interfacial tension. Increasing CQSG concentration improved emulsion stability, while NaCl and acidic or alkaline environments had negative effects on stability.