Effect of ultrasonic power on the emulsion stability of rice bran protein-chlorogenic acid emulsion

• Published in: Ultrasonics sonochemistry 2022-03, Vol.84, p.105959-105959, Article 105959
• Main Authors: Wang, Weining, Wang, Ruiying, Yao, Jing, Luo, Shunian, Wang, Xue, Zhang, Na, Wang, Liqi, Zhu, Xiuqing
• Format: Article
• Language: English
• Subjects: Cavitation; Chlorogenic acid; Emulsion stability; Rice bran protein; Short Communication; Ultrasound
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2022.105959

•Effect of ultrasound assisted emulsification on Rice Bran Protein-Chlorogenic Acid Complex Emulsion was researched.•Droplet morphology was investigated.•The stability of emulsion was improved. In this study, rice bran protein–chlorogenic acid (RBP–CA) emulsion was subjected to an ultrasonic-assisted treatment technique. The encapsulation efficiency and loading capacity of chlorogenic acid (CA), and the morphology, particle size, zeta (ζ)-potential, atomic force microscopy image, viscosity, turbidity, and interfacial protein content of the emulsion under different ultrasonic power were investigated. The results revealed that the emulsion exhibited an encapsulation efficiency and loading capacity of 86.26 ± 0.11% and 17.25 ± 0.06 g/100 g, respectively, at an ultrasonic power of 400 W. In addition, the size of the emulsion droplets decreased and became more evenly distributed. Furthermore, the viscosity of the emulsion decreased significantly, and it exhibited a turbidity and interfacial protein content of 24,758 and9.34 mg/m2, respectively. Next, the storage, oxidation, thermal, and salt ion stabilities of the emulsion were evaluated. The results revealed that the ultrasonic-assisted treatment considerably improved the stability of the emulsion.