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.
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.
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