Study on Emulsification of Micronized Carrot Residue

DONG Lei; ZHANG Mengmeng; YANG Jing; ZHANG Liangliang; XU Jianguo

doi:10.13386/j.issn1002-0306.2022060127

Volume 44 Issue 11

May 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(11): 65-73. > DOI: 10.13386/j.issn1002-0306.2022060127

DONG Lei, ZHANG Mengmeng, YANG Jing, et al. Study on Emulsification of Micronized Carrot Residue[J]. Science and Technology of Food Industry, 2023, 44(11): 65−73. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060127.

Citation:

PDF (4120 KB)

Study on Emulsification of Micronized Carrot Residue

Shanxi Normal University, College of Food Science and Technology, Taiyuan 030602, China

More Information

Received Date: June 14, 2022
Available Online: April 02, 2023

Graphical Abstract

Abstract

Abstract

In order to explore the emulsifying effect of micronization technology on carrot residue and fully develop the utilization value of carrot pomace. In this study, carrot residue was used as the experimental material to obtain different level carrot residue powder with different grinding time. Compared with the effect of carrot residue added and oil-water ratio on the stability and emulsification of the carrot residue powder emulsion, the best carrot dietary fiber emulsion conditions were obtained, and the emulsion was prepared under this condition. The effects of pH, NaCl concentration and temperature on the emulsification, stability and emulsion index of the emulsion were studied. The experimental results showed that grinding had changed the morphological structure of carrot residue, and the particle size had not been further reduced after the grinding time was 30 min. The emulsification ability and stability of carrot residue showed a tendency to rise first and then decreased with the extension of grinding time. When the grinding time was 30 minutes, the emulsification and stability of the emulsion were the best. At the same time, under the best emulsifier, the best oil-water ratio (2:8) and carrot residue concentration (3%), the EAI and ESI reach 60.05 m²/g and 60.64 min, and the emulsification increased with the pH value, stability increased with the pH value firstly, slightly reduced at pH6 and then enhanced. They decreased with the increase of NaCl concentration. And the emulsification increased and then decreased with the increase of temperature, stability decreased. Micronized carrot residue has good ability to stabilize emulsion and has the potential to be used as a food-grade emulsion stabilizer.
- carrot residue,
- micronized,
- emulsion,
- emulsification

FullText(HTML)

References (42)

References

[1]	余熠杨, 邓源喜, 徐情, 等. 胡萝卜的营养保健功能及其开发应用进展[J]. 安徽农学通报,2020,26(17):129−131. [YU Y, DENG Y X, XU Q, et al. Nutrient health care function of carrot and its development and application progress[J]. Anhui Agri, Sci, Bull,2020,26(17):129−131. doi: 10.3969/j.issn.1007-7731.2020.17.057
[2]	OLIVEIRA T D, R GUEGAN, THIEBAULT T, et al. Adsorption of diclofenac onto organoclays: Effects of surfactant and environmental (pH and temperature) conditions[J]. Journal of Hazardous Materials,2017,323:558−566. doi: 10.1016/j.jhazmat.2016.05.001
[3]	WANG J S, WANG A B, ZANG X P, et al. Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid[J]. Food Hydrocolloids,2018,23:231−238.
[4]	GOULD J, VIEIRA J, WOLF B. Cocoa particles for food emulsion stabilisation[J]. Food Function,2013,4(9):1369−1375. doi: 10.1039/c3fo30181h
[5]	LU X, XIAO J, HUANG Q. Pickering emulsions stabilized by media-milled starch particles[J]. Food Research International,2018,105:140−149. doi: 10.1016/j.foodres.2017.11.006
[6]	COSTA A, GOMES A, TIBOLLA H, et al. Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes[J]. Carbohydr Polym,2018,194:122−131. doi: 10.1016/j.carbpol.2018.04.001
[7]	张爱琴, 孙乾, 李芳, 等. 超微粉碎对红花籽粕蛋白质形态和理化功能性的影响[J]. 食品与发酵工业,2019,45(1):115−120. [ZHANG A Q, SUN Q, LI F, et al. Effects of ultramicro pulverization on protein morphology and physicochemical properties of safflower seed meal[J]. Food and Fermentation Industries,2019,45(1):115−120. doi: 10.13995/j.cnki.11-1802/ts.016496
[8]	杨春瑜, 柳双双, 梁佳钰, 等. 超微粉碎对食品理化性质影响的研究[J]. 食品研究与开发,2019,40(1):220−224. [YANG C Y, LIU S S, LIANG J Y, et al. Effects of superfinegrinding technology on physical and chemical properties of food[J]. Food Research and Development,2019,40(1):220−224. doi: 10.3969/j.issn.1005-6521.2019.01.036
[9]	高国祥, 关二旗, 李萌萌, 等. 超微粉碎对大豆蛋白功能特性的影响研究[J]. 中国油脂,2018,43(3):30−34. [GAO G X, GUAN E Q, LI M M, et al. Effect of superfine comminution on functional property of soybean protein[J]. China Oils and Fats,2018,43(3):30−34. doi: 10.3969/j.issn.1003-7969.2018.03.008
[10]	ZHAO X, MENG A, ZHANG X, et al. Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders[J]. Journal of the Science of Food and Agriculture,2020,100(15):5558−5568. doi: 10.1002/jsfa.10608
[11]	RAMACHANDRAIAH K, CHIN K B. Evaluation of ball-milling time on the physicochemical and antioxidant properties of persimmon by-products powder[J]. Innovative Food Science & Emerging Technologies,2016,37:115−124.
[12]	程晨, 梁莉, 张柳茵, 等. 复合菌株发酵胡萝卜饮料的工艺研究[J]. 食品工业,2016,37(7):78−82. [CHENG C, LIANG L, ZHANG L Y, et al. Study on the processing technique of carrot drink fermented by compound strains[J]. Food Industrial,2016,37(7):78−82.
[13]	宫元娟, 曾日新, 田素博, 等. 胡萝卜精细加工技术及其综合应用[J]. 农业工程学报,2006(4):199−203. [GONG W J, ZENG R X, TIAN S B, et al. Review of refining processing and comprehensive utilization of carrot[J]. Transactions of the Chinese Society of Agricultural Engineering,2006(4):199−203. doi: 10.3321/j.issn:1002-6819.2006.04.044
[14]	袁驰, 赵婧, 周春丽, 等. 胡萝卜加工副产物综合利用研究进展[J]. 食品工业,2014,35(4):161−164. [YUAN C, ZHAO J, ZHOU C Y, et al. Progress in research on utilization of the by-products of carrot processing[J]. Food Industrial,2014,35(4):161−164.
[15]	杨申明, 徐文博, 王振吉, 等. 超声波辅助提取野胡萝卜多糖工艺优化及其体外抗氧化性[J]. 食品科技,2016,41(12):142−148. [YANG S M, XU W B, WANG Z J, et al. Ultrasonic-assisted extraction and antioxidant activity in vitro of polysaccharides from Daucus carota Linn[J]. Food Science and Technology,2016,41(12):142−148. doi: 10.13684/j.cnki.spkj.2016.12.029
[16]	刘帅. 基于微生物发酵研究胡萝卜膳食纤维与结合多酚之间酵解特性的相互影响[D]. 南昌: 南昌大学, 2020. LIU S. Interaction of the glycolytic properties between carrot dietary fiber and bound polyphenols based on microbial fermentation[D]. Nanchang: Nanchang University, 2020.
[17]	VANJA Š, GORDANA Ć, JASNA Č-B, et al. Encapsulation of carrot waste extract by freeze and spray drying techniques: An optimization study[J]. LWT,2021,138:110696. doi: 10.1016/j.lwt.2020.110696
[18]	YANG C, SISTA KAMESHWAR A K, ZHANG J, et al. Ultrafine grinding a promising method for improving the total dietary fiber content and physico-chemical properties of potato peel waste[J]. Waste and Biomass Valorization,2020,11(6):3057−3070. doi: 10.1007/s12649-019-00618-9
[19]	贾映霞. 天然胡麻蛋白乳化剂的制备及其乳化特性研究[D]. 太原: 山西师范大学, 2019. JIA Y X. Studies on the preparation and emulsifying properties of natural flax protein emulsifier[D]. Taiyuan: Shanxi Normal University, 2019.
[20]	何康慧. 竹笋水不溶性膳食纤维稳定Pickering乳液及其应用[D]. 武汉: 华中农业大学, 2020. HE K H. Water-insoluble dietary fiber of bamboo shoot stabilizing Pickering emulsion and its application[D]. Wuhan: Huazhong Agricultural University, 2020.
[21]	TIRGAR M, SILCOCK P, CARNE A, et al. Effect of extraction method on functional properties of flaxseed protein concentrates[J]. Food Chem,2017,215:417−424. doi: 10.1016/j.foodchem.2016.08.002
[22]	李小敏. 淀粉基复合胶体颗粒皮克林乳液的构建与应用[D]. 合肥: 合肥工业大学, 2020. LI X M. Preparation and application of starch-based complex colloidal particles on Pickering emulsions[D]. Hefei: Hefei University of Technology, 2020.
[23]	KARNA R. Evaluation of ball-milling time on the physicochemical and antioxidant properties of persimmon by-products powder[J]. Innovative Food Science and Emerging Technologies,2016,37(3):886−892.
[24]	郑红艳. 小米麸皮膳食纤维的提取及成分和功能性质研究[D]. 重庆: 西南大学, 2010. ZHENG H Y. Study on the extraction of millet bran dietary fiber and research on its ingredient functional properties[D]. Chongqing: Southwest University, 2010.
[25]	CHITRAKAR B, ZHANG M, ZHANG X, et al. Bioactive dietary fiber powder from asparagus leaf by-product: Effect of low-temperature ball milling on physico-chemical, functional and microstructural characteristics[J]. Powder Technology,2020,366:275−282. doi: 10.1016/j.powtec.2020.02.068
[26]	瞿瑗. 青花椒籽仁谷蛋白的乳液稳定性及其影响研究[D]. 成都: 四川农业大学, 2019. QU Y. Emulsion’s stability and influence of glutelin from Zanthoxylum armatum DC seed[D]. Chengdu: Sichuan Agricultural University, 2019.
[27]	REN Z, CHEN Z, ZHANG Y, et al. Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues[J]. Food Hydrocolloids,2019,96:322−330. doi: 10.1016/j.foodhyd.2019.05.015
[28]	ZHU K X, HUANG S, PENG W, et al. Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber[J]. Food Research International,2010,43(4):943−948. doi: 10.1016/j.foodres.2010.01.005
[29]	许杨杨. 大豆皂苷-蛋白W/O/W型双重乳液的构建及其稳定性研究[D]. 锦州: 渤海大学, 2021. XU Y Y. Construction and stability with soyasaponin/soybean protein in W/O/W multiple emulsion[D]. Jinzhou: Bohai University, 2010.
[30]	侯萍. 巧克力牛奶稳定性的研究[D]. 无锡: 江南大学, 2005. HOU P. The research on stability of chocolate milk[D]. Wuxi: Jiangnan University, 2005.
[31]	XIAO J, WANG X G, GONZALEZ A P, et al. Kafirin nanoparticles-stabilized Pickering emulsions: Microstructure and rheological behavior[J]. Food Hydrocolloids,2016,54:30−39. doi: 10.1016/j.foodhyd.2015.09.008
[32]	TAN Y, XU K, LIU C, et al. Fabrication of starch-based nanospheres to stabilize Pickering emulsion[J]. Carbohydrate Polymers,2012,88(4):1358−1363. doi: 10.1016/j.carbpol.2012.02.018
[33]	佟臻, 韦阳, 高彦祥. 基于食品级胶体颗粒稳定Pickering乳液的研究进展[J]. 食品工业科技,2019,40(4):317−324. [TONG Z, WEI Y, GAO Y X. Research progress of stabilized Pickering emulsion based on food grade colloidal particles[J]. Science and Technology of Food Industry,2019,40(4):317−324. doi: 10.13386/j.issn1002-0306.2019.04.053
[34]	戴媛, 冷进松, 陆红佳. 豌豆蛋白质提取工艺优化及其乳化性和起泡性研究[J]. 湖北农业科学,2021,60(8):134−140. [DAI Y, LENG J S, LU H J. Study on process optimization for the extraction of pea protein and its emulsification and foaming activity[J]. Hubei Agricultural Sciences,2021,60(8):134−140. doi: 10.14088/j.cnki.issn0439-8114.2021.08.028
[35]	李星科, 姜启兴, 夏文水. pH值和离子强度对壳聚糖乳化性质的影响[J]. 食品与生物技术学报,2011,30(3):337−341. [LI X, JIANG Q X, XIA W S. Effects of pH and ionic strength on emulsifying properties of chitosan[J]. Journal of Food Science and Biotechnology,2011,30(3):337−341.
[36]	DAI L, YANG S, WEI Y, et al. Development of stable high internal phase emulsions by Pickering stabilization: Utilization of zein-propylene glycol alginate-rhamnolipid complex particles as colloidal emulsifiers[J]. Food Chem,2019,275:246−254. doi: 10.1016/j.foodchem.2018.09.122
[37]	BAI L, MCCLEMENTS D J. Formation and stabilization of nanoemulsions using biosurfactants: Rhamnolipids[J]. J Colloid Interface Sci,2016,479:71−79. doi: 10.1016/j.jcis.2016.06.047
[38]	SOUZA A G, FERREIRA R R, PAULA L C, et al. The effect of essential oil chemical structures on Pickering emulsion stabilized with cellulose nanofibrils[J]. Journal of Molecular Liquids,2020,320:114458. doi: 10.1016/j.molliq.2020.114458
[39]	CUNHA A G, MOUGEL J B, CATHALA B, et al. Preparation of double Pickering emulsions stabilized by chemically tailored nanocelluloses[J]. Langmuir,2014,30(31):9327−9335. doi: 10.1021/la5017577
[40]	李艳, 李啸天, 郭文渊, 等. 椰麸组分蛋白的氨基酸组成、结构与乳化性分析[J]. 热带作物学报,2022,43(3):644−652. [LI Y, LI X T, GUO W Y, et al. Analysis of amino acid composition, structure and emulsion prop erties of coconut cake protein fractions[J]. Chinese Journal of Tropical Crops,2022,43(3):644−652. doi: 10.3969/j.issn.1000-2561.2022.03.024
[41]	SANTOS J, CALERO N, TRUJILLO-CAYADO L A, et al. The role of processing temperature in flocculated emulsions[J]. Industrial & Engineering Chemistry Research,2018,57(3):807−812.
[42]	ZHU Y, MCCLEMENTS D J, ZHOU W, et al. Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels[J]. Food Chem,2020,303:125401. doi: 10.1016/j.foodchem.2019.125401

[1]	XIN Yu, SUN Jingmeng, ZHANG Weiyu. Research Progress of Physiological Activity and Preparations of Anthocyanins[J]. Science and Technology of Food Industry, 2021, 42(17): 413-422. DOI: 10.13386/j.issn1002-0306.2020080078
[2]	LONG Yue-teng, XIANG Xun-chao, YAN Li-mei, YANG Bo-wen, XU Liang, YOU Hui. Optimization of Ethanol Extracting Process of Anthocyanin from Black Rice[J]. Science and Technology of Food Industry, 2018, 39(21): 172-177. DOI: 10.13386/j.issn1002-0306.2018.21.031
[3]	SUN Qian-yi, LU Bao-jun, ZHANG Jing. Research progress of blueberry anthocyanin[J]. Science and Technology of Food Industry, 2016, (20): 381-384. DOI: 10.13386/j.issn1002-0306.2016.20.068
[4]	WANG Yang, DING Long, WANG Si- qing. Study on proanthocyanidins and anthocyanins contents of Lycium ruthenicum Murr.from different areas[J]. Science and Technology of Food Industry, 2016, (13): 122-126. DOI: 10.13386/j.issn1002-0306.2016.13.016
[5]	SHI Juan, ZHANG Man-li, SUN Han-ju, CHEN Xiao-yan, LOU Qiu-yan, LIU Ning, WANG Xiao. Study on in vivo antioxidation of anthocyanins from black rice[J]. Science and Technology of Food Industry, 2015, (05): 348-351. DOI: 10.13386/j.issn1002-0306.2015.05.065
[6]	YANG Yan, LI Hui-zhen, LIU Ming-she, ZHANG Zhi-jun. Study on the extracting technology and stability of anthocyanin from Black radish[J]. Science and Technology of Food Industry, 2014, (24): 225-229. DOI: 10.13386/j.issn1002-0306.2014.24.040
[7]	ZHAO Li-yi, LI Lu-ning, SHEN Rui-meng, ZHU Ning, SUN Ai-dong. Study on stability of acylated blueberries anthocyanins[J]. Science and Technology of Food Industry, 2014, (22): 299-303. DOI: 10.13386/j.issn1002-0306.2014.22.057
[8]	LI Lu-ning, CHEN Wei, ZHAO Li-yi, SUN Ai-dong. Acylation reaction of blueberry anthocyanins with gallic acid and evaluation of its antioxidant activities[J]. Science and Technology of Food Industry, 2014, (06): 102-106. DOI: 10.13386/j.issn1002-0306.2014.06.072
[9]	Study on the stability of premier blueberry anthocyanins[J]. Science and Technology of Food Industry, 2013, (13): 119-124. DOI: 10.13386/j.issn1002-0306.2013.13.042
[10]	Research progress in separation purification and component identification of anthocyanins[J]. Science and Technology of Food Industry, 2013, (03): 358-360. DOI: 10.13386/j.issn1002-0306.2013.03.054

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	蔡柱山，孙敏. 药食同源食品在现代健康管理中的应用研究. 食品安全导刊. 2025(08): 86-88 .
2.	贺子倩，游恩卓，吴志康，戴临雪，李朋宇，李加兴. 盐焗虾的工艺优化及智能感官评价. 食品工业. 2024(04): 58-63 .