Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability

Kaili Gao; Tongying Liu; Qi Zhang; Yunpu Wang; Xiaoxiao Song; Xuan Luo; Roger Ruan; Le Deng; Xian Cui; Yuhuan Liu

doi:10.1016/j.foodchem.2023.138189

Stabilization of emulsions prepared by ball milling and cellulase treated pomelo peel insoluble dietary fiber: Integrity of porous fiber structure dominates the stability

Food Chem. 2024 May 15:440:138189. doi: 10.1016/j.foodchem.2023.138189. Epub 2023 Dec 11.

Authors

Kaili Gao¹, Tongying Liu², Qi Zhang³, Yunpu Wang³, Xiaoxiao Song³, Xuan Luo³, Roger Ruan⁴, Le Deng³, Xian Cui⁵, Yuhuan Liu⁶

Affiliations

¹ State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China; Key Laboratory of Plant Resources and Biodiversity of Jiangxi Province, Jingdezhen University, Jingdezhen 333000, China.
² Jiangxi Maternal and Child Health Hospital, Nanchang Jiangxi 330006, China.
³ State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China.
⁴ State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China; Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul MN 55108, USA.
⁵ State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China. Electronic address: cuixiancau@163.com.
⁶ State Key Laboratory of Food Science and Resources, Engineering Research Center for Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, Jiangxi, 330047, China. Electronic address: liuyuhuan@ncu.edu.cn.

PMID: 38100965
DOI: 10.1016/j.foodchem.2023.138189

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.

Keywords: Emulsifier; Emulsion gel; Insoluble dietary fiber; Pomelo peel.

MeSH terms

Cellulase*
Dietary Fiber
Emulsifying Agents
Emulsions / chemistry
Particle Size
Porosity
Water / chemistry

Substances

Emulsions
Cellulase
Emulsifying Agents
Dietary Fiber
Water