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Pickering Particles Prepared from Food Waste.

Joanne Gould¹, Guillermo Garcia-Garcia², Bettina Wolf³

¹Division of Food Sciences, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. joanne.gould@nottingham.ac.uk.

Materials (Basel, Switzerland)

|August 5, 2017

Summary

Waste coffee particles can stabilize oil-in-water and water-in-oil emulsions. Hydrothermal treatment enhances their ability to create stable emulsions, showing potential for food industry applications.

Keywords:

food emulsions lignin particles pickering emulsions

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Area of Science:

Food science and material science
Colloid and surface chemistry
Sustainable materials

Background:

Emulsifiers are crucial in food processing for stabilizing emulsions.
Waste materials, particularly lignin-rich ones, offer potential as sustainable emulsifiers.
Current emulsifiers face challenges in stability and environmental impact.

Purpose of the Study:

To investigate the use of waste coffee particles as emulsifiers for oil-in-water (o/w) and water-in-oil (w/o) emulsions.
To functionalize coffee waste particles via hydrothermal treatment to improve their emulsifying properties.
To assess the stability and characteristics of emulsions stabilized by treated and untreated coffee waste particles.

Main Methods:

Utilizing ground coffee waste as a source of lignin-rich particles.
Applying hydrothermal treatment (adapted from bioenergy research) to modify particle surface properties.
Characterizing emulsion stability (coalescence, shear, pasteurization, pH) and droplet size.

Main Results:

Untreated coffee waste particles effectively stabilized o/w emulsions with droplet sizes comparable to processed foods.
Hydrothermally treated particles stabilized w/o emulsions, exhibiting larger droplet sizes and arrested coalescence.
Emulsions demonstrated significant stability against coalescence (≥12 weeks), shear, and pasteurization, with pH insensitivity for o/w emulsions.

Conclusions:

Waste coffee particles are functional emulsifiers for both o/w and w/o systems.
Hydrothermal treatment enhances particle hydrophobicity and enables w/o emulsion stabilization.
Lignin-based Pickering particles from waste sources show promise for commercial applications in processed foods.