Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing
Reusing by-products from aquatic product processing stages, such as fish oil, remains a considerable challenge. In this study, soy protein isolate (SPI) nanoparticles stabilized silver carp oil Pickering emulsions were firstly manufactured via mechanical shearing, and then the effects of different u...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-09-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725002858 |
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| author | Cikun Liu Biao Liang Jiaxin Zhang Yanwei Liu Shumin Yi Jianrong Li Beibei Ye Xuepeng Li |
| author_facet | Cikun Liu Biao Liang Jiaxin Zhang Yanwei Liu Shumin Yi Jianrong Li Beibei Ye Xuepeng Li |
| author_sort | Cikun Liu |
| collection | DOAJ |
| description | Reusing by-products from aquatic product processing stages, such as fish oil, remains a considerable challenge. In this study, soy protein isolate (SPI) nanoparticles stabilized silver carp oil Pickering emulsions were firstly manufactured via mechanical shearing, and then the effects of different ultrasonic energy densities (0, 0.27, 0.54, 1.08, 1.62, 2.16 kJ/mL) on the droplet size, rheological characteristics, microstructures and stability of final emulsions were compared. Results showed that ultrasonic treatments significantly reduced the droplet size of the emulsions and increased the emulsion stability and activity indexes. The ultrasonication (1.62 kJ/mL and 2.16 kJ/mL) successfully transformed the system from a low-viscosity fluid into a highly viscous system, with an up to 100-fold increase in apparent viscosity, which might be described to the intact interface layers and small droplet size of samples, as demonstrated by the optical microscope and confocal laser scanning microscopy (CLSM) images. These samples after ultrasonic treatments of 1.62 and 2.16 kJ/mL exhibited unique stability under storage, centrifugation, heating and oxidation conditions. In conclusion, SPI nanoparticles stabilized silver carp oil Pickering emulsions prepared using mechanical-ultrasonic shearing presents a green, efficient, and novel approach for the sustainable utilization of fish oil from aquatic by-products. |
| format | Article |
| id | doaj-art-be0cc87fea0944888d9814a6f6172b83 |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-be0cc87fea0944888d9814a6f6172b832025-08-20T03:41:43ZengElsevierUltrasonics Sonochemistry1350-41772025-09-0112010750610.1016/j.ultsonch.2025.107506Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearingCikun Liu0Biao Liang1Jiaxin Zhang2Yanwei Liu3Shumin Yi4Jianrong Li5Beibei Ye6Xuepeng Li7College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou 121013, ChinaCollege of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou 121013, ChinaCorresponding author.; College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou 121013, ChinaCorresponding author.; College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University, Jinzhou 121013, ChinaReusing by-products from aquatic product processing stages, such as fish oil, remains a considerable challenge. In this study, soy protein isolate (SPI) nanoparticles stabilized silver carp oil Pickering emulsions were firstly manufactured via mechanical shearing, and then the effects of different ultrasonic energy densities (0, 0.27, 0.54, 1.08, 1.62, 2.16 kJ/mL) on the droplet size, rheological characteristics, microstructures and stability of final emulsions were compared. Results showed that ultrasonic treatments significantly reduced the droplet size of the emulsions and increased the emulsion stability and activity indexes. The ultrasonication (1.62 kJ/mL and 2.16 kJ/mL) successfully transformed the system from a low-viscosity fluid into a highly viscous system, with an up to 100-fold increase in apparent viscosity, which might be described to the intact interface layers and small droplet size of samples, as demonstrated by the optical microscope and confocal laser scanning microscopy (CLSM) images. These samples after ultrasonic treatments of 1.62 and 2.16 kJ/mL exhibited unique stability under storage, centrifugation, heating and oxidation conditions. In conclusion, SPI nanoparticles stabilized silver carp oil Pickering emulsions prepared using mechanical-ultrasonic shearing presents a green, efficient, and novel approach for the sustainable utilization of fish oil from aquatic by-products.http://www.sciencedirect.com/science/article/pii/S1350417725002858Pickering emulsionSoy protein isolate nanoparticlesUltrasonic treatmentMicrostructuresStability |
| spellingShingle | Cikun Liu Biao Liang Jiaxin Zhang Yanwei Liu Shumin Yi Jianrong Li Beibei Ye Xuepeng Li Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing Ultrasonics Sonochemistry Pickering emulsion Soy protein isolate nanoparticles Ultrasonic treatment Microstructures Stability |
| title | Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing |
| title_full | Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing |
| title_fullStr | Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing |
| title_full_unstemmed | Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing |
| title_short | Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing |
| title_sort | rheological characteristics microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical ultrasonic shearing |
| topic | Pickering emulsion Soy protein isolate nanoparticles Ultrasonic treatment Microstructures Stability |
| url | http://www.sciencedirect.com/science/article/pii/S1350417725002858 |
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