Increasing the added-value of a plant-based waste: model salad dressing based on an emulgel containing microfluidized hull pea fiber.

Background: Changes in consumer habits have driven the food industry to develop new recipes based on organic ingredients. Furthermore, the use of waste-derived plant-based raw materials, such as pea hull fibers, is consistent with sustainable development. In this work, we report on the production and the physical characterization of an emulgel-based salad dressing containing chia oil and a microfluidized suspension of pea hull fiber.

Results: We determined the rheological properties, particle size distribution, physical stability, and microstructure of the emulgel produced. The sample microstructure was studied by means of (a) optical microscopy using polarizing light and bright-field illumination and (b) laser diffraction. The microstructure consisted of a microfluidized oil-in-water emulsion containing oil droplets embedded in a microfluidized pea fiber suspension. According to multiple light scattering results, the microfluidized emulsion was creamed in a few hours, while the emulgel remained stable for more than 60 days. The slight decrease in the storage and loss viscoelastic moduli of the mechanical spectra with aging time may be related to the onset of a fiber reaggregated process. Non-linear creep compliance data revealed that the emulgel studied exhibited very shear thinning behavior with a practical yield stress of 10 Pa.

Conclusions: Microfluidized pea hull fiber suspension can be used as the only stabilizer of the salad dressing based on an emulgel microstructure. It can provide acceptable physical stability and appropriate rheological properties for pumping and handling. The developed emulgel-based salad dressing exhibits physicochemical and engineering properties compatible with commercial applications. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.