2021Journal articleFree to read
Schröder A, Laguerre M, Tenon M, Schroën K, Berton-Carabin CC
Food chemistry
Traditional functional ingredients, such as conventional emulsifiers (surfactants, animal-derived proteins), and synthetic antioxidants may become obsolete in the development of clean-label, plant-based, sustainable food emulsions. Previously, we showed that tailor-made antioxidant-loaded particles can yield both physically and oxidatively stable emulsions, and we expected that natural particles with related properties could also show these beneficial effects. Here, we investigated Pickering emulsions prepared with natural plant particulate materials. Particles that showed weak aggregation in acidic aqueous media, indicating a relatively hydrophobic surface, were able to physically stabilize oil-in-water emulsions, through either Pickering stabilization (powders of matcha tea, spinach leaves, and spirulina cake), or an increase in viscosity (pineapple fibers). Matcha tea and spinach leaf particle-stabilized emulsions were highly stable to lipid oxidation, as compared to emulsions stabilized by conventional emulsifiers. Taking this dual particle functionality as a starting point for emulsion design is, in our view, essential to achieve clean-label food emulsions.
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Study type
Animal study
Experiments in mice, rats, fish or other animals.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the keywords).
Schröder A, Laguerre M, Tenon M, Schroën K, Berton-Carabin CC. (2021). Natural particles can armor emulsions against lipid oxidation and coalescence. Food chemistry. https://doi.org/10.1016/j.foodchem.2021.129003
DOI: 10.1016/j.foodchem.2021.129003 · PubMed ID: 33513447 · Cited by 39 (OpenAlex)
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