Influence of Pectin/Xanthan Gum Mixtures on the Physical and Oxidative Stability of Rice Bran Protein Hydrolyzate‐Stabilized Fish Oil‐in‐Water Emulsions

The effects of pectin and xanthan gum (XG) on the physical and oxidation stability of fish oil‐in‐water emulsions stabilized by rice bran protein hydrolyzate (RBPH) under different pH conditions (pH = 7 or 3.5) were investigated. At both pH 7 or pH 3.5, the addition of pectin and XG improved the physical stability of the emulsions due to electrostatic repulsion and steric hindrance. In contrast, when pH 7, the effect of polysaccharides on the oxidative stability of the emulsion: pectin was increased while XG was decreased. All properties improved at pH 3.5. In general, the oxidation stability of the emulsion at pH 7 is higher than pH 3.5, which is due to the high solubility of iron under acidic conditions. These effects are due to differences in the ability of the two polysaccharides to bind pro‐oxidant iron ions, which affects emulsion aggregation. This research provides a theoretical basis for delivery systems with plant‐based emulsifiers.