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Pickering emulsions based on food byproducts: A comprehensive study of soluble and insoluble contents.

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Title: Pickering emulsions based on food byproducts: A comprehensive study of soluble and insoluble contents.
Authors: Huc-Mathis, D.1 (AUTHOR) delphine.huc@agroparistech.fr, Almeida, G.1 (AUTHOR), Michon, C.1 (AUTHOR)
Source: Journal of Colloid & Interface Science. Jan2021:Part A, Vol. 581, p226-237. 12p.
Subjects: Food emulsions, Surface tension measurement, Oil-water interfaces, Thickening agents, Sugar beets, Sodium caseinate, Raw foods
Abstract: • Three food byproducts were screened for their emulsion-stabilizing potential. • Apple powder stabilized-emulsions showed no coalescence or drainage. • Sugar beet and oat powders stabilized-emulsions showed no coalescence but some drainage. • The size, aggregation and swelling of the particles are key for avoiding coalescence. • The soluble content is key for droplet's size (proteins) and bulk rheology (pectins). Pickering emulsions can be produced using raw particles obtained from uncracked vegetal food byproducts as sole stabilizers. The complexity brought by these non-purified ingredients will be their strength since insoluble particles and soluble compounds shall display good complementary properties, at the interface and the continuous phase. Emulsions were monitored over a one-month storage as regards to oil droplet diameter as main indicator of stability. Then, two main studies were carried out: 1) on the whole powders (water binding capacity, dry matter and insoluble content, size and morphology); 2) on the soluble content (size, charge, pH, Brix degree, surface tension measurements). All byproducts stabilized-emulsions were stable during storage. They display various oil droplet sizes with sugar beet < apple < oat. Direct observation of the oil-water interfaces showed adsorption of the solid particles, and some voids corresponding to soluble elements from the byproducts' powders. The latter displayed surface-active properties. The insoluble particles are driving the oil droplet size and protecting against coalescence while soluble compounds can also adsorb at the interface, lowering droplet size, and also act as thickening agents from the continuous phase (pectins). Vegetal byproducts are thus meta ingredients, able to stabilize clean-label emulsions. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Colloid & Interface Science is the property of Academic Press Inc. 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.)
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An: 146655538
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  Data: Pickering emulsions based on food byproducts: A comprehensive study of soluble and insoluble contents.
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Huc-Mathis%2C+D%2E%22&quot;&gt;Huc-Mathis, D.&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; delphine.huc@agroparistech.fr&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Almeida%2C+G%2E%22&quot;&gt;Almeida, G.&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Michon%2C+C%2E%22&quot;&gt;Michon, C.&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Food+emulsions%22&quot;&gt;Food emulsions&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Surface+tension+measurement%22&quot;&gt;Surface tension measurement&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Oil-water+interfaces%22&quot;&gt;Oil-water interfaces&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Thickening+agents%22&quot;&gt;Thickening agents&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Sugar+beets%22&quot;&gt;Sugar beets&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Sodium+caseinate%22&quot;&gt;Sodium caseinate&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Raw+foods%22&quot;&gt;Raw foods&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: • Three food byproducts were screened for their emulsion-stabilizing potential. • Apple powder stabilized-emulsions showed no coalescence or drainage. • Sugar beet and oat powders stabilized-emulsions showed no coalescence but some drainage. • The size, aggregation and swelling of the particles are key for avoiding coalescence. • The soluble content is key for droplet&#39;s size (proteins) and bulk rheology (pectins). Pickering emulsions can be produced using raw particles obtained from uncracked vegetal food byproducts as sole stabilizers. The complexity brought by these non-purified ingredients will be their strength since insoluble particles and soluble compounds shall display good complementary properties, at the interface and the continuous phase. Emulsions were monitored over a one-month storage as regards to oil droplet diameter as main indicator of stability. Then, two main studies were carried out: 1) on the whole powders (water binding capacity, dry matter and insoluble content, size and morphology); 2) on the soluble content (size, charge, pH, Brix degree, surface tension measurements). All byproducts stabilized-emulsions were stable during storage. They display various oil droplet sizes with sugar beet &lt; apple &lt; oat. Direct observation of the oil-water interfaces showed adsorption of the solid particles, and some voids corresponding to soluble elements from the byproducts&#39; powders. The latter displayed surface-active properties. The insoluble particles are driving the oil droplet size and protecting against coalescence while soluble compounds can also adsorb at the interface, lowering droplet size, and also act as thickening agents from the continuous phase (pectins). Vegetal byproducts are thus meta ingredients, able to stabilize clean-label emulsions. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: &lt;i&gt;Copyright of Journal of Colloid &amp; Interface Science is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;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.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.jcis.2020.07.078
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 12
        StartPage: 226
    Subjects:
      – SubjectFull: Food emulsions
        Type: general
      – SubjectFull: Surface tension measurement
        Type: general
      – SubjectFull: Oil-water interfaces
        Type: general
      – SubjectFull: Thickening agents
        Type: general
      – SubjectFull: Sugar beets
        Type: general
      – SubjectFull: Sodium caseinate
        Type: general
      – SubjectFull: Raw foods
        Type: general
    Titles:
      – TitleFull: Pickering emulsions based on food byproducts: A comprehensive study of soluble and insoluble contents.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Huc-Mathis, D.
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          Name:
            NameFull: Almeida, G.
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            NameFull: Michon, C.
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          Dates:
            – D: 01
              M: 01
              Text: Jan2021:Part A
              Type: published
              Y: 2021
          Identifiers:
            – Type: issn-print
              Value: 00219797
          Numbering:
            – Type: volume
              Value: 581
          Titles:
            – TitleFull: Journal of Colloid & Interface Science
              Type: main
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