The Clean-Label-Friendly Solution: Stabilizing Milk-Based Cocoa Beverages with Citrus Fiber

Area of Science:

• Food Science and Technology
• Material Science
• Sustainable Chemistry

Background:

• Growing consumer preference for clean label products necessitates natural and sustainable food stabilizers.
• Traditional stabilizers often lack sustainability or do not meet clean label criteria.
• Citrus fiber presents a promising, plant-derived alternative for food applications.

Purpose of the Study:

• To investigate citrus fiber as a clean-label stabilizer for cocoa-based dairy beverages.
• To optimize the use of citrus fiber and homogenization pressure for beverage stability.
• To elucidate the mechanisms behind citrus fiber's stabilizing effects.

Main Methods:

• Central Composite Rotatable Design (CCRD) to study homogenization pressure and citrus fiber concentration.
• Analysis of physical properties: water-holding capacity (WHC), sedimentation, creaming index, viscosity, pH, and torque.
• Characterization techniques: zeta potential, FTIR, particle size distribution, microscopy, and SEM-EDS.

Main Results:

• Optimal conditions significantly enhanced WHC (95.95%), eliminated sedimentation (0%), and reduced creaming index (0%).
• Viscosity increased to 197.22 mPa·s, indicating improved dispersion and stability.
• Synergistic effects of citrus fiber and homogenization pressure optimized physical stability, with improved electrostatic stability and reduced particle aggregation.

Conclusions:

• Citrus fiber is a highly effective, natural stabilizer for cocoa-based dairy beverages.
• It provides a clean-label solution that enhances physical stability and product quality.
• Findings support the use of citrus fiber in dairy product formulation for improved texture and shelf-life.