Eggplant is rich in polysaccharides. The mechanically homogenized eggplant flesh pulp (EFP) is expected to emulsify and stabilize o/w emulsions. The adsorption and network structure of the polysaccharides are hypothesized to contribute to the stability of emulsions.

Creaming index (CI) and droplet size distribution were observed to evaluate the stabilities of EFP emulsions at different EFP concentrations (0.50, 0.75, 1.00, 1.25 and 1.50% w/v). Optical and fluorescence microscopy, confocal laser scanning microscopy and cryogenic scanning electron microscopy were conducted to observe the emulsification properties of the EFP-stabilized emulsions. In addition, rheological measurements were performed to reveal the EFP emulsions’ rheological behaviours.

The prepared oil-in-water emulsion emulsified by EFP remained stable at an EFP concentration of 1.50%. Rheological analysis illustrated that the emulsions had typical shear-thinning property and gel-like nature. The emulsification mechanisms were explained by the formation of an interfacial film adhered to the oil droplets and the coherent three-dimensional network formed by filament and sheet-like polysaccharide strands in the continuous phase. This finding may define a new kind of natural and dietary emulsifier for emulsion-based food, beverage, and pharmaceutical products.