Water-insoluble dietary fibers from bamboo shoot used as plant food particles for the stabilization of O/W Pickering emulsion. (25th April 2020)

• Record Type: Journal Article
• Authors: He, Kanghui; Li, Qi; Li, Yan; Li, Bin; Liu, Shilin
• Is Part Of: Food chemistry. Volume 310(2020)
• Publication Date: 2020-04-25
• Subjects: Bamboo shoot -- Water-insoluble dietary fiber -- Pickering emulsion -- Rheological properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.125925
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The height and width of BSDF treated by HPH were about 5 and 25 nm. The prepared emulsion was insensitive to ionic strength (0–10 mM). The BSDF-stabilized emulsions had high stability at pH (3.0–9.0). The droplet size of emulsions had barely changed at temperature (25–50 °C). 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.