Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 82560 10.21603/2308-4057-2025-1-628 Research Article Research Article Research Article Oil emulsion stability in electrolyzed water solutions Oil emulsion stability in electrolyzed water solutions https://orcid.org/0000-0002-8267-9496 Pogorelov Alexander G. Pogorelov Alexander G. agpogorelov@rambler.ru https://orcid.org/0000-0001-7354-7072 Ipatova Larisa G. Ipatova Larisa G. https://orcid.org/0000-0002-2737-303X Panait Artem I. Panait Artem I. https://orcid.org/0000-0003-4220-8355 Stankevich Anna A. Stankevich Anna A. https://orcid.org/0009-0004-7946-7371 Pogorelova Valentina N. Pogorelova Valentina N. https://orcid.org/0000-0003-2100-0918 Suvorov Oleg A. Suvorov Oleg A. Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Россия Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Russian Federation Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Россия Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Russian Federation Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Россия Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Russian Federation Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Россия Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Russian Federation Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Россия Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Russian Federation Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Россия Institute of Theoretical and Experimental Biophysics of Russian Academy of Sciences Pushchino Russian Federation 07 11 2024 07 11 2024 13 1 119 127 29 05 2023 05 09 2023 https://jfrm.ru/en/issues/22431/22595/

Metastable electrochemically-activated water solutions possess unique properties that make it possible to modify food emulsions. This comparative analysis featured the stability of model oil-in-water emulsions with anolyte or catholyte as a dispersion medium, as well as the physical and morphometric profile of the emulsion system. The research involved emulsions based on anolyte and catholyte. They consisted of refined sunflower oil, emulsifier (lecithin), and stabilizers, which were represented by sodium alginate, sodium carboxymethylcellulose, pectins, and agar. The study also covered such parameters as aggregative stability, viscosity, morphometry, oil particle size, and zeta potential. Anolyte and catholyte affected the process of separation in the model emulsions. The samples stabilized with alginate and sodium carboxymethylcellulose proved to be the most stable emulsions while agar triggered gelation. The effect of substituting tap water with metastable electrolyzed water solutions depended on the oil proportion in the emulsion. Catholyte destabilized the samples with 20% of oil and liquified gel in the samples stabilized with agar. Anolyte was more aggressive in destabilizing emulsions with 30% of oil. The effective viscosity of these emulsions correlated with the stable phase fraction. The anolytebased samples had low effective viscosity. The opposite results for emulsions with different oil fractions may have been caused by interface changes, i.e., surface tension, adsorption, coalescence, etc. In the emulsions with 46% of oil and animal origin emulsifier, neither anolyte nor catholyte had any significant effect on the aggregative stability of the system. The revealed patterns can be used to control the properties of emulsion products with oil phase ≤ 30%, e.g., low-fat mayonnaises, sauces, emulsion drinks, etc. Metastable electrolyzed water solutions may provide a reagent-free control of properties and patterns of finished or semi-finished foods and biological raw materials.

Metastable electrochemically-activated water solutions possess unique properties that make it possible to modify food emulsions. This comparative analysis featured the stability of model oil-in-water emulsions with anolyte or catholyte as a dispersion medium, as well as the physical and morphometric profile of the emulsion system. The research involved emulsions based on anolyte and catholyte. They consisted of refined sunflower oil, emulsifier (lecithin), and stabilizers, which were represented by sodium alginate, sodium carboxymethylcellulose, pectins, and agar. The study also covered such parameters as aggregative stability, viscosity, morphometry, oil particle size, and zeta potential. Anolyte and catholyte affected the process of separation in the model emulsions. The samples stabilized with alginate and sodium carboxymethylcellulose proved to be the most stable emulsions while agar triggered gelation. The effect of substituting tap water with metastable electrolyzed water solutions depended on the oil proportion in the emulsion. Catholyte destabilized the samples with 20% of oil and liquified gel in the samples stabilized with agar. Anolyte was more aggressive in destabilizing emulsions with 30% of oil. The effective viscosity of these emulsions correlated with the stable phase fraction. The anolytebased samples had low effective viscosity. The opposite results for emulsions with different oil fractions may have been caused by interface changes, i.e., surface tension, adsorption, coalescence, etc. In the emulsions with 46% of oil and animal origin emulsifier, neither anolyte nor catholyte had any significant effect on the aggregative stability of the system. The revealed patterns can be used to control the properties of emulsion products with oil phase ≤ 30%, e.g., low-fat mayonnaises, sauces, emulsion drinks, etc. Metastable electrolyzed water solutions may provide a reagent-free control of properties and patterns of finished or semi-finished foods and biological raw materials.

 Electrolyzed water anolyte catholyte oil-in-water emulsion aggregative stability scanning electron microscopy Electrolyzed water anolyte catholyte oil-in-water emulsion aggregative stability scanning electron microscopy The research was supported by Russian Science Foundation (RSF), grant No. 20-16-00019 (https://rscf.ru/en/ project/20-16-00019). The research was supported by Russian Science Foundation (RSF), grant No. 20-16-00019 (https://rscf.ru/en/ project/20-16-00019).

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