Study on the colloidal and emulsifying properties of different whole-component plant-based particles

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-05-31 DOI:10.1016/j.fbp.2024.05.019

Chunxue Hao , Yayuan Xu , Zhuqing Dai , Zhongyuan Zhang , Lei Feng , Dajing Li , Yihong Bao

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引用次数: 0

Abstract

In this work, nine different plant materials (lettuce, broccoli, shepherd's purse, orange peel, tangerine peel, lemon peel, lotus root, yam, and ginkgo nut) were used to prepare whole-component colloidal particles through the media milling. The colloidal properties and applicability in forming and stabilizing Pickering emulsions were investigated. The results showed that some particles exhibited good interfacial wettability. These particles could spontaneously absorb at the oil-water interface and effectively decrease interfacial tension. Pickering emulsions stabilized by broccoli colloidal particles exhibited better homogeneity and exceptional stability. While others were unstable to creaming/sedimentation. After slight stratification, the Pickering emulsions stabilized by fruit peel colloidal particles formed a solid gel unexpectedly. The Pickering emulsions stabilized by starch-based colloidal particles were rapidly stratified and coalesced during storage. Colloidal particles prepared from green vegetables and fruit peels demonstrated superior emulsifying capabilities than starch-based colloidal particles. This study indicates that broccoli can be a renewable source of whole-component plant-based stabilizers. It will provide valuable information for the exploitation of natural particle stabilizers and expand the application of plant resources in the food industry.

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不同全成分植物基颗粒的胶体和乳化特性研究

本研究利用九种不同的植物材料（莴苣、西兰花、荠菜、橘皮、陈皮、柠檬皮、莲藕、山药和银杏果）通过介质研磨制备全组分胶体颗粒。研究了其胶体特性以及在形成和稳定皮克林乳液中的适用性。结果表明，一些颗粒表现出良好的界面润湿性。这些颗粒能在油水界面自发吸附，并有效降低界面张力。由西兰花胶体粒子稳定的皮克林乳液表现出更好的均匀性和优异的稳定性。而其他乳液则对起皱/沉淀不稳定。经过轻微分层后，果皮胶体粒子稳定的 Pickering 乳液意外地形成了固体凝胶。用淀粉胶体颗粒稳定的皮克林乳液在储存期间迅速分层并凝聚。用绿色蔬菜和果皮制备的胶体粒子比淀粉基胶体粒子具有更强的乳化能力。这项研究表明，西兰花可以作为全成分植物基稳定剂的可再生来源。它将为天然颗粒稳定剂的开发提供有价值的信息，并扩大植物资源在食品工业中的应用。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.