ArticleFoods (Basel, Switzerland)2021
Novel Pickering High Internal Phase Emulsion Stabilized by Food Waste-Hen Egg Chalaza.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change.Foods (Basel, Switzerland) · 2022Article
- Recent progress in Pickering emulsions stabilised by bioderived particles.RSC advances · 2021Review
- Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier.Foods (Basel, Switzerland) · 2021Article
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Abstract
A massive amount of chalaza with nearly 400 metric tons is produced annually as waste in the liquid-egg industry. The present study aimed to look for ways to utilize chalaza as a natural emulsifier for high internal phase emulsions (HIPEs) at the optimal production conditions to expand the utilization of such abundant material. To the author's knowledge, for the first time, we report the usage of hen egg chalaza particles as particulate emulsifiers for Pickering (HIPEs) development. The chalaza particles with partial wettability were fabricated at different pH or ionic strengths by freeze-drying. The surface electricity of the chalaza particles was neutralized when the pH was adjusted to 4, where the chalaza contained a particle size around 1500 nm and held the best capability to stabilize the emulsions. Similarly, the chalaza reaches proper electrical charging (-6 mv) and size (700 nm) after the ionic strength was modified to 0.6 M. Following the characterization of chalaza particles, we successfully generated stable Pickering HIPEs with up to 86% internal phase at proper particle concentrations (0.5-2%). The emulsion contained significant stability against coalescence and flocculation during long term storage due to the electrical hindrance raised by the chalaza particles which absorbed on the oil-water interfaces. Different rheological models were tested on the formed HIPEs, indicating the outstanding stability of such emulsions. Concomitantly, a percolating 3D-network was formed in the Pickering HIPES stabilized by chalaza which provided the emulsions with viscoelastic and self-standing features. Moreover, the current study provides an attractive strategy to convert liquid oils to viscoelastic soft solids without artificial trans fats.
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