Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion

Abstract

In this work, water-insoluble bamboo shoot dietary fiber (BSDF) was prepared, and used as plant food particle stabilizer for oil-in-water (O/W) Pickering emulsions. The obtained plant food particle had novel emulsification ability, the prepared emulsions were stable against coalescence for at least 4 weeks and also insensitive to pH, ionic strength and pasteurization conditions. The BSDF suspensions and BSDF-stabilized O/W emulsions both exhibited shear-thinning behaviors; moreover, both viscosity and module were increased with the increase of BSDF contents. The surface coverage of emulsions was positively correlated with the content of BSDF suspensions. It indicated that the dietary fibers from bamboo shoot had a soft nature and suitable shape to produce stable Pickering emulsions, which could be used as food-grade particles for applications of food and cosmetics industries.

Keywords: Bamboo shoot; Pickering emulsion; Rheological properties; Water-insoluble dietary fiber.