Optimizing Quince Fruit Powder Particle Size for Sustainable Pickering Emulsions

Area of Science:

• Colloid and Surface Science
• Materials Science
• Food Science

Background:

• Pickering emulsification uses solid particles to stabilize emulsions, offering safer and more sustainable alternatives to traditional surfactants.
• Plant-derived materials are increasingly explored for their potential as eco-friendly emulsifying agents.
• Quince fruit powder, a byproduct of fruit processing, contains fibers like cellulose, lignin, and pectin, suggesting its utility in stabilizing emulsions.

Purpose of the Study:

• To investigate the efficacy of quince fruit powder as a stabilizing agent for Pickering emulsification.
• To optimize quince powder properties, specifically particle size, for enhanced emulsification performance.
• To evaluate the impact of particle size classification on the stability and characteristics of emulsions.

Main Methods:

• Quince fruit powder was processed and classified by particle size using sieving.
• Emulsification efficiency was assessed using turbidity measurements and oil droplet size analysis.
• Cryo-Scanning Electron Microscopy (Cryo-SEM) was employed to observe emulsion microstructure.

Main Results:

• Powders with smaller particle sizes (< 10 μm) demonstrated superior emulsification performance.
• Smaller particles resulted in the formation of fine oil droplets with smooth surfaces.
• Larger particles led to lower turbidity and larger droplet sizes, indicating reduced emulsification efficiency.

Conclusions:

• Sieving quince fruit powder to obtain smaller particles (< 10 μm) significantly improves its performance in Pickering emulsification.
• Particle size is a critical factor in determining the effectiveness of quince powder as an emulsifier.
• Sieving offers a simple, eco-friendly method to enhance the application of plant-derived materials in sustainable emulsion technology.