Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network

•Citrus fiber can produce stable surfactant-free o/w emulsions with microscale droplet sizes.•Citrus fiber stabilizes o/w emulsions through Pickering effect and fiber-based network.•Citrus fiber content above 2% W/V is sufficient to form stable Pickering emulsions.•Citrus fiber-stabilized emulsions...

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Bibliographic Details
Published in:Food chemistry 2021-05, Vol.343, p.128523-128523, Article 128523
Main Authors: Qi, Jun-ru, Song, Li-wen, Zeng, Wei-qi, Liao, Jin-song
Format: Article
Language:English
Subjects:
Citrus - chemistry
Citrus fiber
Dietary Fiber
Emulsions - chemistry
Food Storage
Hydrogen-Ion Concentration
Microscopy, Confocal
Microstructure
Network
Osmolar Concentration
Pickering emulsions
Rheology
Surface-Active Agents - chemistry
Temperature
Viscosity
Water - chemistry
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Summary:•Citrus fiber can produce stable surfactant-free o/w emulsions with microscale droplet sizes.•Citrus fiber stabilizes o/w emulsions through Pickering effect and fiber-based network.•Citrus fiber content above 2% W/V is sufficient to form stable Pickering emulsions.•Citrus fiber-stabilized emulsions had good storage ability of ≥60 days.•Citrus fiber-stabilized emulsions had excellent stability against various conditions. In this study, oil-in-water emulsions stabilized by citrus fiber were prepared and characterized. We found that citrus fiber can produce stable gel-like, surfactant-free O/W emulsions with microscale droplet sizes at fiber concentrations upon 2% (W/V) using 25% (V/V) oil. The interfacial framework, citrus fiber partition between the continuous phase and state of the droplets of emulsions were visualized by confocal laser scanning microscopy (CLSM), confirming that in addition to Pickering stabilization, the citrus fiber-based network also contributed to stabilization of the emulsions. The citrus fiber-stabilized emulsion is typical non-Newtonian fluid and its interfacial viscosity is not influenced obviously by changing pH from 2 to 10, ionic strength of NaCl from 0.00 to 1.00 mol/L or temperature from −20 to 70 °C. The acquired findings in this study show that citrus fiber can fabricate Pickering emulsions with excellent stability and solve the problem of resource waste during the pectin produce process.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128523