Water-insoluble dietary-fibers from Flammulina velutiper used as edible stabilizers for oil-in-water Pickering emulsions

In this work, the physicochemical properties and emulsification performance of water-insoluble dietary-fibers (IDF) from Flammulina velutiper treated with high pressure homogenization were investigated. The homogenization resulted in the breakdown of fibers in the water-insoluble dietary-fibers, and subsequently water-insoluble dietary-fibers with the average width of about 24 nm and height of 4 nm was obtained. The obtained water-insoluble dietary-fibers not only had increased water holding capacity and stability when compared with that of the untreated sample, but also had improved interfacial properties. The water-insoluble dietary-fibers could be irreversibly adsorbed at oil-water interface, exhibiting an outstanding emulsification performance. The temperature, pH and ionic strength had little influence on the stability of the stabilized emulsions. The results would be of importance for the development of a kind of food-grade nanoparticles to perform as outstanding Pickering stabilizers for emulsions, which had great application prospects in food, cosmetics and pharmaceutical fields.