Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel
This study utilized immature peach powder (IPP) as a stabilizer to construct a food-grade Pickering emulsion gel system. The effects of IPP concentration (w) and oil phase volume fraction (ϕ) on its structure and properties were investigated, with subsequent application as a butter substitute in cak...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-08-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1643308/full |
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| Summary: | This study utilized immature peach powder (IPP) as a stabilizer to construct a food-grade Pickering emulsion gel system. The effects of IPP concentration (w) and oil phase volume fraction (ϕ) on its structure and properties were investigated, with subsequent application as a butter substitute in cake production. Results indicated that IPP exhibited diverse morphologies and broad size distribution (5–96 μm), with a three-phase contact angle of 75.62° ± 1.27°, demonstrating potential for stabilizing Pickering emulsions. The O/W-type Pickering emulsion gels with ϕ ≥ 60% were achieved at w ≥ 3%. Droplet size was negatively correlated with w and positively correlated with ϕ, while gel strength showed positive correlations with both parameters. All emulsion gels displayed solid-like viscoelastic behavior and pseudoplasticity in rheological tests. The gel prepared at w = 4% and ϕ = 60% successfully partially replaced butter in cakes while maintaining normal texture and structure. These findings can promote the application of IPP in foods. |
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| ISSN: | 2296-861X |