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<p>This study aimed to compare the physical and oxidative stability of oil-in-water (O/W) emulsions and their corresponding gels with the same total interfacial area but different droplet dispersity. Soy protein isolate-stabilized emulsions were prepared by two emulsification methods: microchannel emulsification (MCE, yielding monodisperse droplets) and rotor–stator homogenization (RSH, yielding polydisperse droplets). Both systems were adjusted to have the same surface-weighted mean diameter (<i>d</i>₃,₂) to specifically evaluate the influence of droplet size distribution. Emulsions and gels were subjected to environmental stresses (heat, freeze–thaw, acidic pH, high salt, and ultraviolet (UV) irradiation) immediately after preparation and were stored for up to 13&#xa0;days. In terms of physical stability, overall <i>d</i>₃,₂ change over two weeks (Δ<i>d</i>₃,₂) indicated higher stability for the RSH emulsion under salt addition and for the MCE emulsion under UV irradiation (<i>p</i> &lt; 0.05), likely due to differences in interfacial protein arrangement. For oxidative stability, UV treatment significantly increased oxidation product levels in both groups (<i>p</i> &lt; 0.05), while no significant differences were observed between the MCE and RSH emulsions under any condition (<i>p</i> &gt; 0.05). For emulsion gels, no significant group differences were observed in rheological or oxidative stability, suggesting that similar gel matrices masked the effects of droplet size distribution and interfacial protein arrangement. Overall, this work contributes to a deeper understanding of how droplet dispersity and interfacial characteristics influence emulsion stability under different environmental stresses. Future work should identify specific formulation conditions under which monodisperse systems provide clear advantages.</p>

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Soy Protein-Stabilized O/W Emulsions and Emulsion Gels: Comparative Analysis of the Physical and Oxidative Stability of Monodisperse and Polydisperse Systems Formulated by Microchannel Emulsification and Rotor–Stator Homogenization

  • 期刊论文

  • 发表日期：

    2026年2月10日

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  • Jinhyun Park,
  • Takumi Umeda,
  • Tetsuya Araki,
  • Isao Kobayashi

摘要

This study aimed to compare the physical and oxidative stability of oil-in-water (O/W) emulsions and their corresponding gels with the same total interfacial area but different droplet dispersity. Soy protein isolate-stabilized emulsions were prepared by two emulsification methods: microchannel emulsification (MCE, yielding monodisperse droplets) and rotor–stator homogenization (RSH, yielding polydisperse droplets). Both systems were adjusted to have the same surface-weighted mean diameter (d₃,₂) to specifically evaluate the influence of droplet size distribution. Emulsions and gels were subjected to environmental stresses (heat, freeze–thaw, acidic pH, high salt, and ultraviolet (UV) irradiation) immediately after preparation and were stored for up to 13 days. In terms of physical stability, overall d₃,₂ change over two weeks (Δd₃,₂) indicated higher stability for the RSH emulsion under salt addition and for the MCE emulsion under UV irradiation (p < 0.05), likely due to differences in interfacial protein arrangement. For oxidative stability, UV treatment significantly increased oxidation product levels in both groups (p < 0.05), while no significant differences were observed between the MCE and RSH emulsions under any condition (p > 0.05). For emulsion gels, no significant group differences were observed in rheological or oxidative stability, suggesting that similar gel matrices masked the effects of droplet size distribution and interfacial protein arrangement. Overall, this work contributes to a deeper understanding of how droplet dispersity and interfacial characteristics influence emulsion stability under different environmental stresses. Future work should identify specific formulation conditions under which monodisperse systems provide clear advantages.