Abstract
In this paper, the emulsifying properties of Tremella fuciformis (TFS) were assessed in comparison with lotus seed (LTS), purple sweet potato (PSPP) and gum arabic (GA) in oil-in-water (O/W) emulsions. Emulsifying properties were evaluated in terms of the emulsifying activity (EA), emulsifying stability, mean droplet size, zeta potential, shear viscosity and freeze-thaw stability of their emulsions. The results revealed that TFS exhibited excellent EA and best emulsifying stability (100 %) after 21 days at 21 °C. When exposure to 100 °C for 20 min, TFS emulsions showed reduced in droplet size, which was superior as compared to LTS, PSPP, and GA. In zeta-potential test, TFS was proved to be more suitable emulsifier as compared with LTS and GA as it had a comparatively larger magnitude. TFS emulsions showed the smallest droplet size at pH 10.0 followed by pH 3.0 and pH 6.5. Non-Newtonian shear-thinning behavior of all four samples remained same at 4.0 % concentration while the apparent viscosity of TFS was the highest among all. The cream index of 4.0 % TFS was also the highest at freeze-thaw cycles. Therefore, the TFS could be used as emulsifier and thickener in food industry.
Funding statement: This research was financially supported by the Anhui Province Science & Technology Specific Projects, Number: 16030701081.
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