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Different types of dietary fibers from citrus peels synergistically stabilize pickering emulsions

文献类型： 外文期刊

作者： Zhang, Yuyang 1 ; Cui, Jiefen 1 ; Shang, Mengshan 1 ; Wang, Yanqi 5 ; Liu, Ting 5 ; Zheng, Jinkai 1 ;

作者机构： 1.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

2.Qingdao Agr Univ, Minist Agr Rural Affairs, Key Lab Special Food Proc Coconstruct Minist & Pro, Qingdao 266109, Peoples R China

3.Shandong Technol Innovat Ctr Special Food, Qingdao 266109, Peoples R China

4.Qingdao Special Food Res Inst, Qingdao 266109, Peoples R China

5.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

关键词： Cellulose; Hemicellulose; Pectin; Combination; Emulsification

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 162 卷

页码：

收录情况： SCI

摘要： Citrus peels contain three main dietary fibers-cellulose (Cel), hemicellulose (Hem), and pectin (Pec)-which are widely used as bio-based materials but have limitations as sole emulsifiers in Pickering emulsions (PEs). In this study, Pec, Hem and Cel were extracted sequentially from citrus (Citrus maxima) peels and their chemical structures were characterized using Fourier transform infrared spectrometry, X-ray diffraction, and atomic force microscopy. The stabilizing effects of the three alone and in combination on PEs were compared systematically. The combination of Hem + Pec caused substantial emulsification and remained stable for 3 days without delamination, compared with individual component-stabilized emulsions. However, the Hem + Pec + Cel emulsification was weaker than that of Hem + Pec. Isothermal titration calorimetry and interfacial characterization revealed the presence of strong hydrogen bonding between Hem and Pec, which improved the wettability of the interface (contact angle 89.2 degrees). In addition, the Hem + Pec interface had superior film thickness (160 nm), had good steric resistance, resulting in the formation of an ordered network structure in PEHem + Pec. The droplet aggregation was effectively prevented, thus stabilizing PEHem + Pec. These findings provide a scientific basis for the synergistic stabilizing effects of plant-derived dietary fibers on PEs, promoting the development of natural polysaccharide-based emulsifiers.

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