Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product (original) (raw)

Journal of Food Engineering, 2021

Abstract

Abstract A concentrate of mushroom (Agaricus bisporus) by-products (MC), mainly composed of polysaccharides and proteins, was used as an emulsifier (1.5–7.5% w/w) in oil-in-water emulsions. An emulsion stabilized with Tween®20 was used as control. MC (5 and 7.5% w/w) increased the emulsion viscosity and promoted shear-thinning behaviour. Median droplet diameters of 5 and 7.5% w/w MC emulsions (d50 ~2.8 and ~2.1 μm) were similar to that of control but larger (p

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