Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

Delphine Huc-Mathis (1) , A. Guilbaud (1) , N. Fayolle (2) , V. Bosc (1) , David Blumenthal (1)

1 SayFood - Paris-Saclay Food and Bioproduct Engineering
2 JRS, Les Tanneries Royales

Apple pomace was tested for its stabilizing properties of emulsions, among 15 formulas organized as an experimental design with 4 factors: oil content, powder content, polymer content and time. A wide range of texture (viscosity at 10s 1 from 200 to 7500 mPa s) and oil droplet size (from 18 to 46 μm) was achieved. This strategy enlightened that oil, and in a lesser extent, polymer content, mainly drove the texture of the emulsions. The polymer content was the most significant parameter influencing the shear-thinning behavior of the emulsions (– 0.247). The amount of powder displayed a strong and significant negative impact on the oil droplet diameter ( 1.007). A linear trend was even obtained between 1/droplet diameter and the powder amount. A good stability was achieved for 12 formula among the 15, with no coalescence nor drainage obtained in the emulsions, even when submitted to accelerated aging. A scale-up was even possible from a lab 200 mL version of emulsion to a semi pilot version of 12 L. This study thus revealed the ability of some food by-products to be valorized as sole emulsion stabilizer, without any chemical modification, extraction, purification of fractionation, ensuring a virtuous circle.

Mots clés: Vegetal particles; Pickering emulsions; Predictive modeling stability; Rheology scale-up

Domaines: Ingénierie des aliments

Delphine Huc-Mathis, A. Guilbaud, N. Fayolle, V. Bosc, David Blumenthal. Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships. Journal of Food Engineering, 2020, 287, pp.110115. ⟨10.1016/j.jfoodeng.2020.110115⟩. ⟨hal-02921437⟩