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Emulsifying properties of food by-products: Valorizing apple pomace and oat bran.

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Title: Emulsifying properties of food by-products: Valorizing apple pomace and oat bran.
Authors: Huc-Mathis, D.1 (AUTHOR) delphine.huc@agroparistech.fr, Journet, C.1 (AUTHOR), Fayolle, N.2 (AUTHOR), Bosc, V.1 (AUTHOR)
Source: Colloids & Surfaces A: Physicochemical & Engineering Aspects. May2019, Vol. 568, p84-91. 8p.
Subjects: Apple varieties, Apples, Bran, Raw materials
Abstract: Graphical abstract Abstract The potential emulsifying properties of two food byproducts, apple pomace and oat bran, were investigated to assess if their insoluble and soluble contents can stabilize oil in water emulsions. If so, this would mean that such raw, unpurified and complex materials could be used whole, with no additional processing and/or solvents added to separate and purify the desired fractions. If the two byproducts only need to be dried and micronized, the environmental impact would be considerably reduced. Rapeseed, jojoba and myritol oils were used to assess feasibility for both food and cosmetic applications. Dynamic rheological measurements, droplet size distribution, backscattered light, light and confocal microscopy showed that apple powder has better emulsifying potential, especially in myritol and rapeseed oil. The action of the insoluble fibers maintained the stability of the emulsions through Pickering mechanism and/or network formation in the continuous phase, probably favored by stabilization of proteins and pectins in the soluble fraction. Such raw materials can thus be a renewable source of stabilizing agents with useful functional properties such as gel behavior and stability against coalescence. [ABSTRACT FROM AUTHOR]
Copyright of Colloids & Surfaces A: Physicochemical & Engineering Aspects is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 135350642
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Emulsifying properties of food by-products: Valorizing apple pomace and oat bran.
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  Data: <searchLink fieldCode="AR" term="%22Huc-Mathis%2C+D%2E%22">Huc-Mathis, D.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> delphine.huc@agroparistech.fr</i><br /><searchLink fieldCode="AR" term="%22Journet%2C+C%2E%22">Journet, C.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Fayolle%2C+N%2E%22">Fayolle, N.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bosc%2C+V%2E%22">Bosc, V.</searchLink><relatesTo>1</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="DE" term="%22Apple+varieties%22">Apple varieties</searchLink><br /><searchLink fieldCode="DE" term="%22Apples%22">Apples</searchLink><br /><searchLink fieldCode="DE" term="%22Bran%22">Bran</searchLink><br /><searchLink fieldCode="DE" term="%22Raw+materials%22">Raw materials</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Graphical abstract Abstract The potential emulsifying properties of two food byproducts, apple pomace and oat bran, were investigated to assess if their insoluble and soluble contents can stabilize oil in water emulsions. If so, this would mean that such raw, unpurified and complex materials could be used whole, with no additional processing and/or solvents added to separate and purify the desired fractions. If the two byproducts only need to be dried and micronized, the environmental impact would be considerably reduced. Rapeseed, jojoba and myritol oils were used to assess feasibility for both food and cosmetic applications. Dynamic rheological measurements, droplet size distribution, backscattered light, light and confocal microscopy showed that apple powder has better emulsifying potential, especially in myritol and rapeseed oil. The action of the insoluble fibers maintained the stability of the emulsions through Pickering mechanism and/or network formation in the continuous phase, probably favored by stabilization of proteins and pectins in the soluble fraction. Such raw materials can thus be a renewable source of stabilizing agents with useful functional properties such as gel behavior and stability against coalescence. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Data: <i>Copyright of Colloids & Surfaces A: Physicochemical & Engineering Aspects is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.colsurfa.2019.02.001
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      – Code: eng
        Text: English
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        Type: general
      – SubjectFull: Apples
        Type: general
      – SubjectFull: Bran
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      – SubjectFull: Raw materials
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      – TitleFull: Emulsifying properties of food by-products: Valorizing apple pomace and oat bran.
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              M: 05
              Text: May2019
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              Y: 2019
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