Providing Stability to High Internal Phase Emulsion Gels Using Brewery Industry By-Products as Stabilizers

The modern brewing industry generates high amounts of solid wastes containing biopolymers—proteins and polysaccharides—with interesting technological and functional properties. The novelty of this study was to use raw by-product from the brewing industry in the development of high internal phase emulsion (HIPE) gels. Thus, the influence of the emulsion’s aqueous phase pH and the by-product’s concentration on structural and physical stability of the emulsions was studied. The microstructure was analyzed using cryo-field emission scanning electron microscopy. To evaluate the rheological behavior, oscillatory tests (amplitude and frequency) and flow curves were conducted. Moreover, the physical stability of the emulsions and the color were also studied. The increase in by-product concentration and the pH of the aqueous phase allowed development of HIPE gels with homogeneously distributed oil droplets of regular size and polyhedral structure. The data from the rheology tests showed a more stable structure at higher pH and higher by-product concentration. This study widens the possibilities of valorizing the brewing industry’s by-products as stabilizers when designing emulsions.

Formation of Shelf-Stable Pickering High Internal Phase Emulsion Stabilized by Sipunculus nudus Water-Soluble Proteins (WSPs)

To form a stable emulsion system, the water-soluble proteins (WSPs) of Sipunculus nudus were prepared as the sole effective stabilizer for the high internal phase emulsion (HIPEs), of which the influence of the WSPs concentration and environmental stability was investigated. The HIPEs were fabricated using a simple one-pot homogenization process (10,000 rpm/min, 3 min) that involved blending the WSPs (0.1, 1, 2, 3, 4, and 5 wt%) with soybean oil (60, 65, 70, 75, 80, 85, and 90%). The microstructure and properties of stable HIPEs were characterized by particle size, ζ-potential, visual observations, optical microscopy, and dynamic rheology property measurements. As the concentration of WSPs increases, the mean particle diameter of HIPEs decreases, on the contrary, the apparent viscosity and storage modulus gradually increase. At a given emulsifier concentration (3 wt%), the stable and gel-like HIPEs were formed at the oil internal phase (ϕ) values of 70–75%, all the pH range in values from 3 to 9, and the ionic strength from 100 to 500 mM. Furthermore, the HIPEs that were stabilized formed a gel-like state that was relatively stable to heat and storage (30 days). And there was a new phenomenon that the destabilized HIPE of the freeze-thaw treatments could still return to a gel-like state again after homogenizing. The study results suggest that the WSPs of S. nudus as a natural emulsifier could be widely used in the food industry.