Abstract
Emulsion gels from the pomelo peel insoluble dietary fiber (PIDF) were developed. The emulsification potentials of PIDFs subjected to various degrees of ball milling (M−PIDFs), cellulase hydrolysis (C-PIDF), and cellulase hydrolysis followed by ball milling (CM-PIDFs) were evaluated. Emulsions prepared by M−PIDFs for different lengths of ball milling time exhibited similar stability characteristics, confirming that M−PIDF emulsion stability might be determined by the three-dimensional structure formed by M−PIDF stacking and oil droplet capture. C-PIDF had characteristics resembling those of Pickering particles. CM-PIDF emulsions got destabilized with ball milling time prolongation. Interface tension and particle size of C/CM-PIDF decreased gradually during ball milling. Rheological and fluorescence microscopy results revealed that the intact internal crosslinking structure frameworks were disrupted in CM-PIDF emulsions. Therefore, intact fiber-based networks, rather than small particle size or low interfacial tension, determine the stability of PIDF emulsions. This study deepens the understanding of PIDF as a clean emulsifier.
Original language | English (US) |
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Article number | 138189 |
Journal | Food Chemistry |
Volume | 440 |
DOIs | |
State | Published - May 15 2024 |
Bibliographical note
Publisher Copyright:© 2023 Elsevier Ltd
Keywords
- Emulsifier
- Emulsion gel
- Insoluble dietary fiber
- Pomelo peel
PubMed: MeSH publication types
- Journal Article