Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity
Primer Autor |
Burgos-Diaz, Cesar,
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Co-autores |
Mosi-Roa, Yohanna
Opazo-Navarrete, Mauricio
Bustamante, Mariela
Garrido-Miranda, Karla
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Título |
Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity
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Editorial |
MDPI
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Revista |
FOODS
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Lenguaje |
en
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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.
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Tipo de Recurso |
artículo original
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Description |
YThis research was funded by ANID (Agenacia Nacional de Investigacion y Desarrollo de Chile) through FONDECYT-REGULAR project Nffi1210136.
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doi |
10.3390/foods11162514
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Formato Recurso |
PDF
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Palabras Claves |
Pickering emulsions
agri-food byproducts
Pickering particles
emulsifying capacity
EMULSIONS
PARTICLES
CHITOSAN
EXTRACTS
RECOVERY
ACID
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Ubicación del archivo | |
Categoría OCDE |
Ciencia y tecnología de los alimentos
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Materias |
Emulsiones pickering
subproductos agroalimentarios
Partículas pickering
capacidad emulsificante
EMULSIONES
PARTICULAS
QUITOSANO
EXTRACTOS
RECUPERACIÓN
ÁCIDO
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Título de la cita (Recomendado-único) |
Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity
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Identificador del recurso (Mandatado-único) |
artículo original
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Versión del recurso (Recomendado-único) |
version publicada
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License |
CC BY 4.0
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Condición de la licencia (Recomendado-repetible) |
CC BY 4.0
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Derechos de acceso |
acceso abierto
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Access Rights |
acceso abierto
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Referencia del Financiador (Mandatado si es aplicable-repetible) |
ANID-FONDECYT 1210136
ANID FONDECYT 1210136
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Id de Web of Science |
WOS:000846018300001
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