Abstract
Eggshells, by-products of egg processing, were ball-milled and homogenized into particles (eggshell particles, ESPs) and then were used as the stabilizer with a two-step oil addition method to produce Pickering emulsions. Meanwhile, sodium alginate (SA) was used to modify the emulsifying ability of ESPs. The results indicated that SA addition helped to improve the dispersion performance and increase the negative charge of ESPs. Pickering emulsions stabilized by ESPs/SA showed much smaller particle size than those stabilized by ESPs. The maximum oil fraction in the ESPs/SA-stabilized emulsions reached up to 0.8, while that was only 0.75 in ESPs-stabilized emulsions. The presence of SA significantly enhanced the freeze-thaw, thermal, dilution, and centrifuge stability of ESPs-stabilized Pickering emulsions. The findings demonstrate the potential of eggshell particles as a kind of natural Pickering stabilizer, which will increase the high value-added utilization of poultry egg industry by-products.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Biological Macromolecules
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
