Table 1.
Changes in the emulsifying ability index (EAI) and emulsifying stability index (ESI), ζ-potential and average droplet size (size distribution A/B) of MP emulsions containing various sugars.
| Group | EAI (m2/g) | ESI (%) | ζ-potential (mV) | Size distribution A (nm) |
Size at intermediate peak A (nm) |
Size distribution B (nm) |
Size at intermediate peak B (nm) |
|---|---|---|---|---|---|---|---|
| Control | 14.79 ± 1.39d | 67.07 ± 2.69d | −5.84 ± 0.78d | 531–955 | 712 ± 9.14a | ||
| MP-GL | 17.89 ± 0.98c | 72.19 ± 2.69b | −6.12 ± 0.11c | 78.80–190 | 122.00 ± 8.03a | 190–615 | 396 ± 13.11b |
| MP-FR | 17.80 ± 1.11c | 72.78 ± 3.47b | −5.33 ± 0.10d | 68.10–122 | 91.30 ± 4.63b | 220–531 | 369 ± 14.87bc |
| MP-HA | 27.49 ± 2.14a | 89.87 ± 2.14a | −10.57 ± 0.25a | 190–396 | 255 ± 12.36d | ||
| MP-CE | 20.27 ± 2.55b | 70.88 ± 4.12c | −8.27 ± 0.07b | 220–459 | 295 ± 11.58c |
Note: intermediate peak A (at approximately 100 nm), intermediate peak B (at approximately 500 nm). Different letters (a-d) in the superscript indicate significant differences (P < 0.05). Different sugars (glucose, GL; fructose, FR; hyaluronic acid, HA; cellulose, CE). Control refers to the MP emulsion without sugars.