Effects of oil types on the stability of oil-in-water emulsions prepared using Dioscorea opposita mucilage and gums.

To evaluate the effects of different oil types (mandarin oil, soybean oil, and fish oil) on emulsion stability, oil-in-water emulsions were prepared using Dioscorea opposita mucilage and food-grade gums (guar gum, xanthan gum, and pectin). Key indicators, such as droplet size, turbidity, interfacial tension, and rheological properties, were characterized. Soybean oil emulsions exhibited superior 21-day storage stability, with smaller droplet sizes (56.98 nm) and enhanced apparent viscosity (50.82 Pa·s). Notably, the pectin-Dioscorea opposita mucilage-soybean oil emulsions (1:10:25, weight ratio) presented the lowest creaming index (<10%). Conversely, emulsions prepared with mandarin oil or fish oil were prone to stratification and flocculation during storage, which may be attributable to the inability of the gum-mucilage interfacial network to fully encapsulate the oil droplet. These findings demonstrate the synergistic effects between pectin, mucilage, and soybean oil, providing valuable theoretical support for utilizing natural emulsifiers in the food and beverage industries.