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ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1578053
This article is part of the Research TopicPlant-Based Lipids For Sustainable Food ProductsView all articles
Physicochemical Properties of Peanut Oil Body Nutritional Emulsions: Effects of Energy Density and Nutrient Ratio
Provisionally accepted
Zihui Lin1,2,3
Zhihao Zhao2,3*Pengfei Zhou2
Yuanyuan Deng2Guang Liu2Ping Li2Jiarui Zeng2Fahui Xiang3
Jie Pang1*
Mingwei Zhang2*- 1School of Food science, Fujian Agriculture and Forestry University, Fuzhou, Fujian Province, China
- 2Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- 3Fujian Key Laboratory of Agro-products Quality & Safety, Fuzhou, China
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The physical and chemical stability of peanut oil body (POB) nutritional emulsions and traditional emulsifier-based nutritional emulsions were compared under varying energy densities and nutrient ratios, with a focus on protein adsorption at the oil-water interface. The results demonstrated that flocculation was the primary instability mechanism for POB emulsions, whereas emulsifier-based emulsions predominantly experienced coalescence. At energy densities of 1.9 and 2.1 kcal/mL, POB nutritional emulsions exhibited lower PDI values (0.136 and 0.139), compared to emulsifier-based emulsions (0.152 and 0.191). Additionally, micromorphology analysis indicated enhanced anticoalescence properties for POB emulsions. The interfacial protein adsorption capacity of POB emulsions (6.8 mg/m² and 7.0 mg/m²) was also lower than that of emulsifier-based emulsions (7.5 mg/m² and 8.0 mg/m²), suggesting that the thinner interfacial protein film may contribute to the improved storage stability of POB emulsions. At an energy density of 2.1 kcal/mL, after adjusting the nutrient ratio, the CI values of POB emulsions (8.79%, 3.95%, 3.75%) were consistently lower than those of emulsifier-based emulsions (10.25%, 8.16%, 8.02%), further indicating superior storage stability. Both emulsions showed similar appearance colors. These findings demonstrate that POB emulsions offer a promising alternative to refined oil in nutritional emulsion formulations, effectively replacing traditional emulsifiers, particularly in high-energy-density applications.
Keywords: peanut oil body, Emulsion, energy density, Nutrient ratio, Interfacial protein adsorption, stability
Received: 17 Feb 2025; Accepted: 21 Apr 2025.
Copyright: © 2025 Lin, Zhao, Zhou, Deng, Liu, Li, Zeng, Xiang, Pang and Zhang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Zhihao Zhao, Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
Jie Pang, School of Food science, Fujian Agriculture and Forestry University, Fuzhou, 350002, Fujian Province, China
Mingwei Zhang, Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.