Repositorio UFRO · Omeka S

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	http://dx.doi.org/10.3390/foods11162514
Categoría OCDE	Ciencia y tecnología de los alimentos
Materias	Emulsiones pickering subproductos agroalimentarios Partículas pickering capacidad emulsificante EMULSIONES PARTICULAS QUITOSANO EXTRACTOS RECUPERACIÓN ÁCIDO
Disciplinas de la OCDE	Tecnología de los Alimentos Agricultura Físico-Química
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