Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin

In this study, peanut oil body (POB) was used as the substitute of oil to prepare emulsion without using industrial synthetic emulsifier. Various homogenization methods were explored, including high-speed shearing (HSH), high-pressure homogenization (HPH), micro-jet (MH), ultrasonic (UH), and colloid milling (CM), to investigate the interfacial properties, physical stability, and oxidation stability of the POB emulsions. The emulsion treated with HPH and MH showed higher interfacial protein adsorption rate (38.3% and 33.1%) and better wettability, smaller liquid drops (217.6 nm and 201.7 nm), higher emulsifying stability index (1037.9 min and 1208.4 min), lower creaming index (7.9% and 7.1%), and stronger antioxidant capacity. Homogenization results in that sodium caseinate and oleosin can be adsorbed together at the oil-water interface, which changes the composition of interface protein of emulsion droplets, forms a more compact and stable interface protein film, and significantly improves the stability of emulsion. The results of this study provide technical support and theoretical basis for the practical application of POB in emulsified foods. • Homogenization enhances the physical and oxidative stability of oil body emulsions. • CaseInate aids emulsification with oleosin at the interface following homogenization. • Homogenization promotes caseinate adsorption on the surface and interface of emulsions. • High-pressure homogenization and micro-jet effectively enhance the performance of emulsions.