The physicochemical properties, microstructure, and stability of diacylglycerol-loaded multilayer emulsion based on protein and polysaccharides

Abstract

The objective of this study was to examine the physicochemical characteristics, microstructure, and stability of diacylglycerol-loaded multilayer emulsions consisting of proteins and polysaccharides. Soybean protein isolate (SPI) served as the basis for the primary emulsion, to which anionic pectin (P), sodium alginate (SA), xanthan gum (XG), and cationic chitosan (C) were individually added in varying sequences to create multilayer emulsions. Results demonstrated that the SPI-C-P emulsion exhibited the highest viscosity, emulsifying activity index (57.12 m 2 /g), absolute zeta potential value (38.47 mV), and interfacial adsorption protein (95.85%). This emulsion also displayed minimal variation in backscattered light intensity. Additionally, microscopic observation and low field NMR imaging revealed that the SPI-C-P emulsion possessed smaller, more uniformly distributed particles. Contact angle measurements indicated enhanced hydrophilicity in multilayer emulsions due to the polysaccharide addition. This SPI-C-P multilayer emulsions provides a theoretical foundation for optimizing the use of diacylglycerol in the food industry. • Protein-polysaccharide interactions raise hydrophilicity in DAG-loaded multilayer emulsions. • The adding order of chitosan and pectin affects the viscosity of DAG-loaded multilayer emulsion. • SPI-C-P multilayer emulsions containing DAG demonstrate superior emulsifying properties.