Natural Pickering emulsions are gaining popularity in several industrial fields, especially in the food industry and plant-based alternative sector. Therefore, the objective of this study was to characterize and compare… Click to show full abstract
Natural Pickering emulsions are gaining popularity in several industrial fields, especially in the food industry and plant-based alternative sector. Therefore, the objective of this study was to characterize and compare six agri-food wastes/byproducts (lupin hull, canola press-cake, lupin byproduct, camelina press-cake, linseed hull, and linseed press-cake) as potential sources of food-grade Pickering stabilizers. The results showed that all samples contained surface-active agents such as proteins (46.71–17.90 g/100 g) and dietary fiber (67.10–38.58 g/100 g). Canola press-cake, camelina press-cake, and linseed hull exhibited the highest concentrations of polyphenols: 2891, 2549, and 1672 mg GAE/100 g sample, respectively. Moreover, the agri-food byproduct particles presented a partial wettability with a water contact angle (WCA) between 77.5 and 42.2 degrees, and they were effective for stabilizing oil-in-water (O/W) emulsions. The emulsions stabilized by Camelina press-cake, lupin hull, and lupin by-product (≥3.5%, w/w) were highly stable against creaming during 45 days of storage. Furthermore, polarized and confocal microscopy revealed that the particles were anchored to the interfaces of oil droplets, which is a demonstration of the formation of a Pickering emulsion stabilized by solid particles. These results suggest that agri-food wastes/byproducts are good emulsifiers that can be applied to produce stable Pickering emulsions.
               
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