Citrus derived Pickering emulsion stabilized by insoluble citrus dietary fiber modified by ultra-high pressure

Abstract

To make the most of citrus residues, Pickering emulsions containing bergamot oil and medium chain triglyceride were formulated using insoluble citrus dietary fiber (ICDF) particles from citrus residues after pectin and essential oil were extracted. The ICDF particles were treated using ultra-high pressure (UHP, 100, 200, 300, 400, 500 and 600 MPa) to improve their emulsifying properties. UHP did not affect the composition of ICDFs. The treatments at 100 and 200 MPa decreased the ICDF particle size and promoted interfacial adsorption and network formation in the continuous phase, improving the emulsifying property and stability of the Pickering emulsion. This study would lay a foundation for the preparation of stable Pickering emulsions using citrus fibers and the comprehensive utilization of citrus residues.