Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion

Emulsions are commonly regarded as an important approach to improving the texture of some foods and expanding their use in food industry. Polysaccharides have been widely used as emulsifiers due to their nontoxicity, plentiful sources, and good accessibility. Mesona chinensis Benth polysaccharide (MP) which is widely used as food ingredient has many bioactivities including immunomodulatory, antioxidant activity and antiinflammatory activity, and has good emulsification. However, the interfacial behavior, emulsification stability and mechanism of MP have not been explored. In this study, the adsorption kinetics of MP, the viscoelasticity, the resistance to external perturbation, the adsorption mass and thickness of the interfacial film were measured. Moreover, the stability of MP-stabilized emulsions was evaluated by the zeta-potential, droplet size, rheology, and long-term stability. The result showed that at the oil-water interface, MP formed an elastic film. Also, as the MP concentration increased, the MP-stabilized emulsions exhibited better long-term stability. These results offer a conceptual foundation for broadening the utilization of MP in the food industry.

Automated summary

In this study, the adsorption kinetics, viscoelasticity, resistance to external perturbation, and interfacial film properties of Mesona chinensis Benth polysaccharide (MP) were investigated. The results showed that MP formed an elastic film at the oil-water interface and the stability of MP-stabilized emulsions improved with increasing MP concentration. These findings provide a foundation for expanding the utilization of MP in the food industry.