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Guangzhou Scikoon Industry Ltd. Co.
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2024 Technical Program

Edible Applications Technology

Session: Structured Lipid-Based Delivery Systems

Unlocking the physicochemical stabilization potential of tomato pomace particles: A natural bioactive emulsifier for oil-in-water (Pickering) emulsions

Tuesday, April 30, 2024
8:52 AM – 9:09 AM EDT
Room: 524a
Tomato pomace (TP) is a by-product of the tomato processing industry that may offer an eco-friendly alternative to conventional emulsifiers for stabilizing oil-in-water (O/W) Pickering emulsions. This natural material, made of peels and seeds, contains diverse components and valuable bioactive compounds. Our objective was to evaluate its ability to stabilize emulsions and to unravel the involved mechanisms.
In this study, we conducted a deep characterization of TP and studied how TP insoluble and soluble contents contribute to the stabilization of O/W emulsions (10% wt. rapeseed oil). The physical and oxidative stability of TP particle-stabilized emulsions, prepared using either purified (i.e., stripped from endogenous antioxidants and surface-active impurities) or non-purified rapeseed oil, was assessed over up to 3 months storage at 25 or 40 °C. Emulsions stabilized by TP particles exhibited remarkable stability against droplet coalescence over a month at 25 °C, with no observable oiling-off and arrested creaming. We hypothesize that the excess particles in the continuous aqueous phase formed a three-dimensional network entrapping the oil droplets, thus contributing to the emulsion's physical stability. Very large differences in terms of oxidative stability were observed between emulsions prepared using purified and non-purified oil, raising the question of a possible synergy between the bioactive compounds in TP, such as phenolic compounds, and the natural antioxidants in rapeseed oil (in particular, tocopherols). Interestingly, emulsions prepared with non-purified rapeseed oil and stabilized by TP particles exhibited remarkable resilience under various storage conditions, with no significant changes observed in oxidation markers over one month. This work thus offers fresh insights into the mechanisms by which natural powders may both physically and oxidatively stabilize emulsions, contributing to a deeper understanding of the potential of plant by-products as effective stabilizing agents, as related to their chemical composition.