Creating Stable Emulsions with Banana Peel and Soy Protein Using Sound Waves

Jenn Hoskins
16th May, 2024

Creating Stable Emulsions with Banana Peel and Soy Protein Using Sound Waves

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Tezpur University used banana peels to create cellulose nanoparticles (CNPs) for stabilizing Pickering emulsions
  • The CNPs were combined with soy protein hydrolysates to form stable colloidal nanoparticles, effective as Pickering emulsifiers
  • The resulting emulsions showed high stability under various pH and temperature conditions, offering a sustainable solution for food industry applications
The recent study from Tezpur University has explored the use of cellulose nanoparticles (CNPs) derived from food waste, specifically banana peels, to create stable Pickering emulsions for active delivery of encapsulated molecules in food systems[1]. This innovative approach not only addresses the issue of food waste but also provides a sustainable method for developing functional food ingredients. Pickering emulsions are a type of emulsion stabilized by solid particles rather than traditional surfactants. These emulsions are gaining interest due to their enhanced stability and potential applications in the food industry. The study aimed to isolate cellulose nanoparticles from banana peels using acid hydrolysis followed by high-intensity ultrasonication. The resulting CNPs were then combined with soy protein hydrolysates (SPHs) to form complex colloidal nanoparticles (CNPSPH) through hydrogen bonding and electrostatic interactions. The researchers found that the optimal conditions for generating CNPs involved using a power level of 400 W for 30 minutes, resulting in nanoparticles with an average size of 53.11 nm, a polydispersity index of 0.21, and a zeta potential of -34.33 mV. These properties indicate a stable colloidal system. The three-phase contact angle (o/w) of the CNPSPH at a mass ratio of 1:1 was approximately 89.07°, suggesting that these complexes are effective Pickering emulsifiers. The stability of the Pickering emulsion stabilized by the CNPSPH complex was further investigated under various pH and temperature conditions. The findings suggest that the nanocellulose-soy protein complex particles provide a robust solution for stabilized Pickering emulsion formation, which could be highly beneficial for the food industry. This study builds on previous research that has explored the use of nanocelluloses and soy-based emulsifiers in food applications. For instance, earlier studies have reviewed the application of nanocelluloses, such as cellulose nanofibrils and cellulose nanocrystals, as functional ingredients in foods. These ingredients can stabilize foams or emulsions, form gel networks, and act as fillers or fat replacers[2]. The current study aligns with these findings by demonstrating the effectiveness of cellulose nanoparticles in stabilizing Pickering emulsions. Additionally, the use of soy protein hydrolysates in this study is supported by previous research on the modification of soy proteins to enhance their functional properties. For example, the Maillard grafting reaction has been shown to improve the solubility, emulsifying properties, and thermal stability of soy proteins, making them more suitable for food applications[3]. Similarly, soy-based emulsifiers have been extensively studied for their ability to stabilize food emulsions and deliver bioactive and nutrient compounds[4]. The current study also complements research on the use of starch nanoparticles as particulate emulsifiers in Pickering emulsions. Previous findings have shown that starch nanoparticles from sources like tapioca, sweet potato, and corn can effectively stabilize Pickering emulsions due to their neutral wettability and ability to form thick nanoparticle shells around oil droplets[5]. The use of cellulose nanoparticles in the present study offers an alternative to starch nanoparticles, with the added benefit of utilizing food waste. In summary, the research from Tezpur University demonstrates a novel and sustainable approach to creating stable Pickering emulsions using cellulose nanoparticles derived from banana peels and soy protein hydrolysates. This study not only addresses the issue of food waste but also provides a promising solution for developing functional food ingredients with enhanced stability and potential health benefits. By building on previous research, this study highlights the versatility and effectiveness of nanocellulose and soy-based emulsifiers in food applications.

BiotechBiochemPlant Science

References

Main Study

1) Banana peel nanocellulose and soy protein hydrolysate complexed colloidal nanoparticles synthesis using ultrasonic interventions: characterization and stable pickering emulsion formation.

Published 16th May, 2024

https://doi.org/10.1007/s10068-023-01477-w

Related Studies

2) Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses.

https://doi.org/10.1146/annurev-food-061920-123242

3) Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation.

https://doi.org/10.1016/j.ijbiomac.2017.04.019

4) Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications-A Review.

https://doi.org/10.3390/foods10061354

5) Characterizations of Pickering emulsions stabilized by starch nanoparticles: Influence of starch variety and particle size.

https://doi.org/10.1016/j.foodchem.2017.04.150


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