Abstract:
This study examined the influence of plasma on the emulsion and emulsion gel stabilized
with oyster mushroom powder (OMP). The concentration of OMP and plasma condition were
determined by the preliminary test. Emulsion and emulsion gel were prepared with 0, 4 and
6% of OMP (MO, M4, and M6, respectively), and 4% OMP was treated with plasma (MP4).
Then, their emulsion stability, droplet size, microstructure, and textural properties were
analyzed. The results showed that the addition of OMP significantly reduced the creaming
index of emulsion after 24 hr, whereas plasma treatment had no effect. However, plasma
treatment effectively delayed the destabilization during next 72 hr. OMP also resulted in a
smaller droplet sizes of emulsion, while MP4 decreased in the proportion of large droplet
sizes possibly due to plasma-induced oxidation. The smaller oil droplets were formed by
polysaccharide in OMP and plasma treatment, as confirmed by confocal laser scanning
microscopy. When emulsion gel was made, MO exhibited defective textural properties,
whereas addition of OMP and plasma treatment significantly enhanced the hardness and
chewiness of gel. Consequently, plasma treatment on OMP-based emulsion gel may induce
different characteristics of gel with excellent properties.
