Phospholipid composition determines emulsifying functionality: A comparative study of novel Idesia polycarpa phospholipids with soy lecithin in O/W emulsions

Phospholipids are widely used as natural emulsifiers because of their amphiphilic characteristics and strong interfacial activity. However, differences in phospholipid composition resulting from distinct degumming processes may markedly influence their emulsifying and antioxidant performance. In this study, phospholipids derived from Idesia polycarpa oil using different degumming methods were evaluated as emulsifiers in oil-in-water (O/W) emulsions, with commercial soy lecithin used as a reference. The results demonstrated that emulsions stabilized by Idesia polycarpa phospholipids exhibited smaller droplet sizes, higher absolute zeta potential values, and lower PDI values than soy lecithin-stabilized emulsions, indicating enhanced emulsification efficiency and stability. Optical microscopy further revealed a more uniform droplet distribution and finer microstructure. In addition, Idesia polycarpa phospholipid emulsions showed stronger ABTS radical-scavenging activity, whereas soy lecithin displayed relatively higher DPPH radical-scavenging capacity. The differences in emulsification and antioxidant properties were closely associated with variations in phospholipid composition induced by degumming methods. Nevertheless, all emulsions exhibited limited long-term storage stability and a tendency toward phase separation in the absence of additional stabilizing agents. Overall, the findings highlight the critical role of phospholipid composition in determining emulsification performance, emulsion stability, and antioxidant properties, supporting the potential application of Idesia polycarpa phospholipids as natural emulsifiers in food systems.