期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 133, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.lwt.2020.110054
关键词
Citrus fibers; Orange; Emulsifying; Emulsion; High pressure homogenization
资金
- National Natural Science Foundation of China [31701674]
- Natural Science Foundation of Shandong Province [ZR2016CL04]
- University of Minnesota Center for Biorefining
The present work aimed to evaluate the physical and techno-functional property and microstructure of freeze-dried orange pulp and peel powders modified by high-pressure homogenization (HPH) treatment, and their emulsifying properties of oil-in-water emulsions treated with HPH. For orange pulp and peel powders, HPH pretreatment was found to significantly reduce bulk density and increase the water and oil holding capacity (P < 0.05) of orange pulp and peel powders, and the particles appeared to have flake-like shape. When orange-pulp and peel dispersions were subjected to HPH treatment, all samples showed significant decreases in particle size and increases in.-potential (P < 0.05), and could maintain higher stability with extended storage time. Furthermore, Confocal Laser Scanning Microscopy (CLSM) also revealed that emulsion destabilization occurred with increased storage time due to oil-droplet aggregation and coalescence. The results indicated that emulsion stability was improved by HPH treatments, probably due to a steric or electrostatic repulsion against flocculation or coalescence of oil droplets, and orange fibers, particularly orange pulp are suitable feedstock as natural emulsifiers.
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