Feasibility of pomelo peel dietary fiber as natural functional emulsifier for preparation of Pickering ‐type emulsion

Autor: Kaili Gao, Tongying Liu, Leipeng Cao, Yuhuan Liu, Qi Zhang, Roger Ruan, Shuoru Feng, Xiaodan Wu
Rok vydání: 2022
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 102:4491-4499
ISSN: 1097-0010
0022-5142
Popis: The application of Pickering emulsions stabilized by food-derived particles is of great interest, studies have focused on development of natural functional emulsifiers from agricultural byproducts. Dietary fiber (DF) has been recognizing for its excellent physiological functions. Moreover, physicochemical properties of pomelo peel DF (PDF) make it a potential emulsifier. However, pristine PDF is not suitable as emulsifier due to its compact physical structure and high hydrophobicity, which seriously limits its utilization. The objective of the study was to investigate the effects of cellulase on physicochemical properties of PDF and to illustrate the feasibility of cellulase modified PDF (MPDF) as natural functional emulsifier.Cellulase modification significantly improved (P 0.05) specific surface area, water-holding capacity/oil-holding capacity, viscoelasticity, hydrophobicity, and pore structure while decreased crystallinity index and particle size of PDF. Emulsion could remain stable over 30 days as MPDF concentrations up to 1 wt% and oil/water ratio 3:7. The appearance stability of emulsions was not influenced by temperature (4-60 °C), pH (3.0-12.0), and ion concentration (0-200 mmol LThe results illustrated that MPDF has a favorable feasibility for preparation of stable Pickering-type emulsions, which will be a practical support for application of PDF as a natural functional emulsifier and will be helpful to realize the resource utilization of DF in pomelo industries. © 2022 Society of Chemical Industry.
Databáze: OpenAIRE
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