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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| Language: | English |
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Frontiers Media S.A.
2025-08-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1643308/full |
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| author | Limin Wu Yalong Liang Ninghai Lu Benguo Liu |
| author_facet | Limin Wu Yalong Liang Ninghai Lu Benguo Liu |
| author_sort | Limin Wu |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-8a7fa20ec7df428ba599c58c9fa20223 |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-8a7fa20ec7df428ba599c58c9fa202232025-08-20T03:59:35ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-08-011210.3389/fnut.2025.16433081643308Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gelLimin Wu0Yalong Liang1Ninghai Lu2Benguo Liu3School of Resource and Environment, Henan Institute of Science and Technology, Xinxiang, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaSchool of Resource and Environment, Henan Institute of Science and Technology, Xinxiang, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang, ChinaThis 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.https://www.frontiersin.org/articles/10.3389/fnut.2025.1643308/fullimmature peach powderPickering emulsionparticle propertiesmicrostructurebutter substitute |
| spellingShingle | Limin Wu Yalong Liang Ninghai Lu Benguo Liu Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel Frontiers in Nutrition immature peach powder Pickering emulsion particle properties microstructure butter substitute |
| title | Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel |
| title_full | Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel |
| title_fullStr | Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel |
| title_full_unstemmed | Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel |
| title_short | Construction, characterization, and application of immature peach powder-stabilized Pickering emulsion gel |
| title_sort | construction characterization and application of immature peach powder stabilized pickering emulsion gel |
| topic | immature peach powder Pickering emulsion particle properties microstructure butter substitute |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1643308/full |
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