The Stability of Four Kinds of Cellulose Pickering Emulsions and Optimization of the Properties of Mayonnaise by a Soybean Byproduct Pickering Emulsion
Year: 2025
Type: article
Abstract: Soybean residue, kudzu root residue, astragalus residue and pomegranate peel residue are byproducts of food processing with high yield. In the food processing industry in Northwest China, these waste residues contain a large amount of nutrients and have a large amount of emissions. In this study, cellulose was extracted from four kinds of waste residue and characterized to study its emulsification performance and application effect. The results are as follows: The extracted cellulose had typical cellulose crystal structure and good thermal stability. Among the four kinds of cellulose, the physical, chemical and functional properties of the soybean byproduct were significantly better than those of standard cellulose and other sources of cellulose. The Pickering emulsions fixed by four kinds of cellulose and soybean lecithin have similar properties. The emulsification performance of the immobilized soybean byproduct cellulose Pickering emulsion is the best. Soybean byproduct cellulose was used as an oil substitute for the development of new mayonnaise. The results showed that when 8% soybean byproduct cellulose Pickering emulsion was used to replace vegetable oil, the quality of reduced-fat mayonnaise was better. This soybean byproduct cellulose has potential development and application value in industrial food.
Source: Polysaccharides
Authors: Zhanxin Zheng, Ziwei Feng, Liu Liu, Yuhuan Zhang, Jianke Li, Xiaoxia Wu
Institution: Shaanxi Normal University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $1,207
Funder: Shaanxi Normal University
OpenAlex ID: W4413927415