Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity

Primer Autor
Burgos-Diaz, Cesar,
Co-autores
Mosi-Roa, Yohanna
Opazo-Navarrete, Mauricio
Bustamante, Mariela
Garrido-Miranda, Karla
Título
Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity
Editorial
MDPI
Revista
FOODS
Lenguaje
en
Resumen
Natural Pickering emulsions are gaining popularity in several industrial fields, especially in the food industry and plant-based alternative sector. Therefore, the objective of this study was to characterize and compare six agri-food wastes/byproducts (lupin hull, canola press-cake, lupin byproduct, camelina press-cake, linseed hull, and linseed press-cake) as potential sources of food-grade Pickering stabilizers. The results showed that all samples contained surface-active agents such as proteins (46.71-17.90 g/100 g) and dietary fiber (67.10-38.58 g/100 g). Canola press-cake, camelina press-cake, and linseed hull exhibited the highest concentrations of polyphenols: 2891, 2549, and 1672 mg GAE/100 g sample, respectively. Moreover, the agri-food byproduct particles presented a partial wettability with a water contact angle (WCA) between 77.5 and 42.2 degrees, and they were effective for stabilizing oil-in-water (O/W) emulsions. The emulsions stabilized by Camelina press-cake, lupin hull, and lupin by-product (>= 3.5%, w/w) were highly stable against creaming during 45 days of storage. Furthermore, polarized and confocal microscopy revealed that the particles were anchored to the interfaces of oil droplets, which is a demonstration of the formation of a Pickering emulsion stabilized by solid particles. These results suggest that agri-food wastes/byproducts are good emulsifiers that can be applied to produce stable Pickering emulsions.
Tipo de Recurso
artículo original
Description
YThis research was funded by ANID (Agenacia Nacional de Investigacion y Desarrollo de Chile) through FONDECYT-REGULAR project Nffi1210136.
doi
10.3390/foods11162514
Formato Recurso
PDF
Palabras Claves
Pickering emulsions
agri-food byproducts
Pickering particles
emulsifying capacity
EMULSIONS
PARTICLES
CHITOSAN
EXTRACTS
RECOVERY
ACID
Ubicación del archivo
Categoría OCDE
Ciencia y tecnología de los alimentos
Materias
Emulsiones pickering
subproductos agroalimentarios
Partículas pickering
capacidad emulsificante
EMULSIONES
PARTICULAS
QUITOSANO
EXTRACTOS
RECUPERACIÓN
ÁCIDO
Título de la cita (Recomendado-único)
Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity
Identificador del recurso (Mandatado-único)
artículo original
Versión del recurso (Recomendado-único)
version publicada
License
CC BY 4.0
Condición de la licencia (Recomendado-repetible)
CC BY 4.0
Derechos de acceso
acceso abierto
Access Rights
acceso abierto
Referencia del Financiador (Mandatado si es aplicable-repetible)
ANID-FONDECYT 1210136
ANID FONDECYT 1210136
Id de Web of Science
WOS:000846018300001
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