One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies Year : 2022

One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace

Abstract

High Internal Phase Emulsions (HIPE) were formulated using 1% w/w orange pomace (i.e. uncracked microscaled byproduct powder) as sole stabilizer, from a quick and simple process, with 80% of sunflower oil and 20% of water in the liquid phase. Various indicators were monitored over a 2-month storage at Tamb, such as droplet size distribution, flow and viscoelastic properties, multi-scale microstructure (light and confocal microscopy). HIPPEs were stable towards coalescence and drainage, showing the complementarity between the anchoring insoluble fraction acting as Pickering particles at the oil-water interface and the viscosifying/filmforming soluble compounds. The oil droplet size distribution remained the same, and no significant change could be quantified regarding the elastic modulus, the yield stress or the viscosity of the emulsions in 60 days. However, changing the oil source from sunflower to another vegetal or synthetic oil could lead to unstable systems.
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hal-04074671 , version 1 (05-07-2023)

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Delphine Huc-Mathis, M. Cafiero, C. Hollestelle, C. Michon. One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2022, 79, pp.103029. ⟨10.1016/j.ifset.2022.103029⟩. ⟨hal-04074671⟩
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