Ultrasonic treatment improves oxidative stability and reduces peroxide and thiobarbituric acid values in diacylglycerol emulsions, suggesting effective stabilization methods.
BACKGROUND Diacylglycerol (DAG) is a functional lipid, but it is easily oxidized. The present study aims to evaluate the stabilization mechanism of DAG‐loaded emulsions stabilized by soy protein isolate (SPI) and sodium alginate (SA) under varying ultrasonic power levels (0, 150, 300, 450, 600 and 750 W), alongside its impact on DAG oxidation. RESULTS Ultrasonic treatment significantly enhanced adsorbed protein content without altering the composition of adsorbed proteins or the types of fatty acids in the emulsion. Specifically, 450 W ultrasonic treatment modified the SPI structure, increased the β ‐sheet content from 6.29% (untreated) to 29.68% and exposed hydrophobic groups. This structural change effectively restricted the mobility of water molecules in the emulsion, thereby improving stability. Concurrently, the 450 W treatment significantly reduced the peroxide value and thiobarbituric acid reactants value in the emulsion throughout storage. After 24 days, these values had decreased by 44.4% and 37.7%, respectively, compared to the control group (0 W), indicating a marked improvement in oxidative stability. CONCLUSION These discoveries offer a theoretical basis for the application of ultrasonic technology in the construction of high‐performance SPI‐SA stabilized DAG emulsion systems.
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Diao et al. (2025) studied this question.
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