Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity
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,...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/16/2514 |
| _version_ | 1827617958735642624 |
|---|---|
| author | César Burgos-Díaz Yohanna Mosi-Roa Mauricio Opazo-Navarrete Mariela Bustamante Karla Garrido-Miranda |
| author_facet | César Burgos-Díaz Yohanna Mosi-Roa Mauricio Opazo-Navarrete Mariela Bustamante Karla Garrido-Miranda |
| author_sort | César Burgos-Díaz |
| collection | DOAJ |
| description | 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%, <i>w</i>/<i>w</i>) 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. |
| first_indexed | 2024-03-09T09:57:47Z |
| format | Article |
| id | doaj.art-d2d299f837f44028bfdf7a5cef0a6e43 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T09:57:47Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d2d299f837f44028bfdf7a5cef0a6e432023-12-01T23:42:45ZengMDPI AGFoods2304-81582022-08-011116251410.3390/foods11162514Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying CapacityCésar Burgos-Díaz0Yohanna Mosi-Roa1Mauricio Opazo-Navarrete2Mariela Bustamante3Karla Garrido-Miranda4Agriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, ChileAgriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, ChileAgriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, ChileScientific and Technological Bioresource Nucleus (BIOREN), Department of Chemical Engineering, and Centre for Biotechnology and Bioengineering (CeBiB), Universidad de La Frontera, Temuco 4780000, ChileAgriaquaculture Nutritional Genomic Center, CGNA, Temuco 4780000, ChileNatural 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%, <i>w</i>/<i>w</i>) 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.https://www.mdpi.com/2304-8158/11/16/2514Pickering emulsionsagri-food byproductsPickering particlesemulsifying capacity |
| spellingShingle | César Burgos-Díaz Yohanna Mosi-Roa Mauricio Opazo-Navarrete Mariela Bustamante Karla Garrido-Miranda Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity Foods Pickering emulsions agri-food byproducts Pickering particles emulsifying capacity |
| title | Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity |
| title_full | Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity |
| title_fullStr | Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity |
| title_full_unstemmed | Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity |
| title_short | Comparative Study of Food-Grade Pickering Stabilizers Obtained from Agri-Food Byproducts: Chemical Characterization and Emulsifying Capacity |
| title_sort | comparative study of food grade pickering stabilizers obtained from agri food byproducts chemical characterization and emulsifying capacity |
| topic | Pickering emulsions agri-food byproducts Pickering particles emulsifying capacity |
| url | https://www.mdpi.com/2304-8158/11/16/2514 |
| work_keys_str_mv | AT cesarburgosdiaz comparativestudyoffoodgradepickeringstabilizersobtainedfromagrifoodbyproductschemicalcharacterizationandemulsifyingcapacity AT yohannamosiroa comparativestudyoffoodgradepickeringstabilizersobtainedfromagrifoodbyproductschemicalcharacterizationandemulsifyingcapacity AT mauricioopazonavarrete comparativestudyoffoodgradepickeringstabilizersobtainedfromagrifoodbyproductschemicalcharacterizationandemulsifyingcapacity AT marielabustamante comparativestudyoffoodgradepickeringstabilizersobtainedfromagrifoodbyproductschemicalcharacterizationandemulsifyingcapacity AT karlagarridomiranda comparativestudyoffoodgradepickeringstabilizersobtainedfromagrifoodbyproductschemicalcharacterizationandemulsifyingcapacity |