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Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry in the development of high internal phase emu...

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Autores principales: López-García, Adrián, Moraga, Gemma, Hernando, Isabel, Quiles, Amparo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701242/
https://www.ncbi.nlm.nih.gov/pubmed/34940305
http://dx.doi.org/10.3390/gels7040245
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author López-García, Adrián
Moraga, Gemma
Hernando, Isabel
Quiles, Amparo
author_facet López-García, Adrián
Moraga, Gemma
Hernando, Isabel
Quiles, Amparo
author_sort López-García, Adrián
collection PubMed
description The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry in the development of high internal phase emulsion (HIPE) gels. Thus, the influence of the emulsion’s aqueous phase pH and the by-product’s concentration on structural and physical stability of the emulsions was studied. The microstructure was analyzed using cryo-field emission scanning electron microscopy. To evaluate the rheological behavior, oscillatory tests (amplitude and frequency) and flow curves were conducted. Moreover, the physical stability of the emulsions and the color were also studied. The increase in by-product concentration and the pH of the aqueous phase allowed development of HIPE gels with homogeneously distributed oil droplets of regular size and polyhedral structure. The data from the rheology tests showed a more stable structure at higher pH and higher by-product concentration. This study widens the possibilities of valorizing the brewing industry’s by-products as stabilizers when designing emulsions.
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spelling pubmed-87012422021-12-24 Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers López-García, Adrián Moraga, Gemma Hernando, Isabel Quiles, Amparo Gels Article The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry in the development of high internal phase emulsion (HIPE) gels. Thus, the influence of the emulsion’s aqueous phase pH and the by-product’s concentration on structural and physical stability of the emulsions was studied. The microstructure was analyzed using cryo-field emission scanning electron microscopy. To evaluate the rheological behavior, oscillatory tests (amplitude and frequency) and flow curves were conducted. Moreover, the physical stability of the emulsions and the color were also studied. The increase in by-product concentration and the pH of the aqueous phase allowed development of HIPE gels with homogeneously distributed oil droplets of regular size and polyhedral structure. The data from the rheology tests showed a more stable structure at higher pH and higher by-product concentration. This study widens the possibilities of valorizing the brewing industry’s by-products as stabilizers when designing emulsions. MDPI 2021-12-01 /pmc/articles/PMC8701242/ /pubmed/34940305 http://dx.doi.org/10.3390/gels7040245 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
López-García, Adrián
Moraga, Gemma
Hernando, Isabel
Quiles, Amparo
Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers
title Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers
title_full Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers
title_fullStr Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers
title_full_unstemmed Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers
title_short Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers
title_sort providing stability to high internal phase emulsion gels using brewery industry by-products as stabilizers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701242/
https://www.ncbi.nlm.nih.gov/pubmed/34940305
http://dx.doi.org/10.3390/gels7040245
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