Utilization of dried Japanese apricot and avocado fruit powders as an emulsifying agent: The importance of the powder-dispersed phase in emulsification

Abstract

Japanese apricot and avocado powders without chemical modification or complicated processing were firstly applied for stabilizing food emulsions containing soybean oil as a source of clean label ingredients. In this work, Japanese apricot and avocado powders as fiber-rich and lipid-rich emulsifiers, respectively, were studied for evaluating emulsifying properties of the fruit powders. Each powder was dispersed in a water or an oil phase, followed by emulsifying with the other immiscible phase to produce emulsions. A more remarkable effect on emulsifying properties was found when fiber-rich powders were dispersed in a water phase and oil-rich powders were dispersed in an oil phase. In addition, avocado powder-based emulsions showed the high stability against creaming (no phase separation) for at least 24 h stored at 4 °C, and both Japanese apricot and avocado powder-based emulsions presented high stability against coalescence for 14-day storage. The results suggested high possibility that fruit powders can be used as food-grade emulsifiers to stabilize emulsions with high physical stability.