Effect of eggplant flesh pulp on the stability of emulsions

To study the ability and effective components of eggplant flesh pulp ( EFP) for stabilizing O/W emulsions, different oil volume fraction and different concentration of EFP stable emulsion were prepared. The evaluation methods for EFP stable emulsions such as tube test, usage level of EFP ( g/g) , droplet sizes and distribution, and fluorescence microscopy were used under centrifuge model tests ( 4000 × g, 5 min) , respectively.The results showed that EFP could stabilize the emulsion with oil under condition of centrifugal.The change of oil droplet sizes and distribution at higher EFP concentration ( ≥0.95%) and lower oil volume fraction ( ≤0.3) stabilizing emulsions were no significant before and after the centrifugal ( p > 0.05) .The usage level of EFP stable emulsions was 0.03 g/g oil.Optical fluorescence results showed that the oil droplet surface was adsorbed with a layer of insoluble fiber polysaccharides.The conclusion was that the EFP could effectively stabilize the emulsion and the main effective components were the insoluble fiber polysaccharides.