Thermomechanically micronized sugar beet pulp: Emulsification performance and the contribution of soluble elements and insoluble fibrous particles

Jiawei Lin; Zhong-Sheng Tang; Charles S Brennan; Jayani Chandrapala; Wenhong Gao; Zhong Han; Xin-An Zeng

doi:10.1016/j.foodres.2023.112467

Thermomechanically micronized sugar beet pulp: Emulsification performance and the contribution of soluble elements and insoluble fibrous particles

Food Res Int. 2023 Mar:165:112467. doi: 10.1016/j.foodres.2023.112467. Epub 2023 Jan 7.

Authors

Jiawei Lin¹, Zhong-Sheng Tang², Charles S Brennan³, Jayani Chandrapala³, Wenhong Gao¹, Zhong Han⁴, Xin-An Zeng⁵

Affiliations

¹ School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China.
² College of Food Science and Engineering, Guangdong Ocean University, Yangjiang 529500, China.
³ School of Science, RMIT University, GPO Box 2474, Melbourne, VIC 3001, Australia.
⁴ School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
⁵ School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 510700, China. Electronic address: xazeng@scut.edu.cn.

PMID: 36869480
DOI: 10.1016/j.foodres.2023.112467

Abstract

In this work, thermomechanically micronized sugar beet pulp (MSBP), a micron-scaled plant-based byproduct comprised of soluble elements (∼40 wt%) and insoluble fibrous particles (IFPs, ∼60 wt%), was used as a sole stabilizer for oil-in-water emulsion fabrication. The influence of emulsification parameters on the emulsifying properties of MSBP was investigated, including emulsification techniques, MSBP concentration, and oil weight fraction. High-speed shearing (M1), ultrasonication (M2), and microfludization (M3) were used to fabricate oil-in-water emulsions (20% oil) with 0.60 wt% MSBP as stabilizer, in which the d_4,3 value was 68.3, 31.5, and 18.2 μm, respectively. Emulsions fabricated by M2 and M3 (higher energy input) were more stable than M1 (lower energy input) during long-term storage (30 days) as no significant increase of d_4,3. As compared to M1, the adsorption ratio of IFPs and protein was increased from ∼0.46 and ∼0.34 to ∼0.88 and ∼0.55 by M3. Fabricated by M3, the creaming behavior of emulsions was completely inhibited with 1.00 wt% MSBP (20% oil) and 40% oil (0.60 wt% MSBP), showing a flocculated state and could be disturbed by sodium dodecyl sulfate. The gel-like network formed by IFPs could be strengthened after storage as both viscosity and module were significantly increased. During emulsification, the co-stabilization effect of the soluble elements and IFPs enabled a compact and hybrid coverage onto the droplet surface, which acted as a physical barrier to endow the emulsion with robust steric repulsion. Altogether, these findings suggested the feasibility of using plant-based byproducts as oil-in-water emulsion stabilizers.

Keywords: Emulsification performance; Emulsion; Fibrous particles; Sugar beet pulp.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Beta vulgaris*
Emulsions
Excipients
Sugars
Vegetables
Water

Substances

Emulsions
Excipients
Sugars
Water