Effect of high‐pressure homogenization on the flow properties of citrus peel fibers

Abstract

In this study, high‐pressure homogenization process with two different pressures (90 MPa/13,000 psi and 160 Mpa/23,000 psi) was used to pretreat the citrus peels fiber. Soybean oil was added to the citrus peels fiber before high‐pressure homogenization process, and the effect of four different percentages (0, 50%, 150%, and 300%) of oil to fiber on behaviors and physical properties were measured. Shear cell technique was used to measure the flowability index and powder cohesion of these powder samples. The physical properties, including particle size in suspension liquid, bulk density and scanning electron microscopy images of powder were also measured to ascertain the relationship between the structural changes and the flow property variation. The results show that the high‐pressure homogenization process can change the granular structures and produce large quantities of tiny pores on the surface of the citrus fiber. Meanwhile, the particle size in suspension liquid and bulk density of powder decreased after this treatment. With the increase of the ratios of oil to fiber, the flowability index decreased and the powder cohesion increased. For the physical properties, the bulk density improved and the particle size in suspension liquid decreased; simultaneously, the number of pores on the surface of the fiber increased. Altering pressure for the high‐pressure homogenization process also change the microstructure and flow properties which presented lower particle size in suspension liquid and higher bulk density. Practical applications This simple and low cost process can efficiently and effectively improve the physical, chemical, and functional properties of various fibrous materials, including surface area, water holding capacity, texture, viscosity, etc. Therefore, this process can be used to develop new value‐added products and ingredients from various agricultural fibrous byproducts, such as fruit peers or pulps, seed coats, straws and leaves, etc. In addition, these new value‐added ingredients can still be classified into the clean label category that is highly significant to the quality and healthy food market.

Effect of high pressure homogenization treatment on the rheological properties of citrus peel fiber/corn oil emulsion

“…Compared with the original structure, the larger surface area increases the shear friction of the emulsion in the flow process, therefore the apparent viscosity of the sample increases. Secondly, HPH treatment reduces the particle size of the emulsion . A smaller particle size leads to an increment of the interaction between particles, thus the sample shows the greater apparent viscosity.…”

“…The earlier‐mentioned mixed sample was dissolved in an appropriate amount of deionized water with a certain proportion, and the obtained concentration of CF were 0.05, 0.1, 0.15, 0.20, and 0.25 g kg −1 and the volume fraction of corn germ oil was maintained at 0.75% (oil/water, v/v ) for all samples. The concentration was selected according to our previous study . The suspension was stirred by a magnetic stirrer for 5 min, after which it was processed with a high‐speed shear homogenizer (Ultra‐Turrax T25, IKA, Staufen, Germany) at 10 000 rpm for 2 min for pre‐homogenization.…”

“…14 Schlender et al discussed the effect of HPH treatment on oil droplets and verified that more than two passes of homogenization can efficiently reduce the droplet size. 15 In our previous study, 16 it was found that HPH treatment significantly affect the particle size of suspension liquid and powder bulk density. The oil holding capacity of fiber showed a negative correlation with the particle size of suspension liquid and a positive correlation with the bulk density.…”

Physicochemical properties and rheological behavior of chrysanthemum powder made by superfine grinding and high pressure homogenization

“…CP must be homogeneously dispersed in liquid before formulated medicine and foods can be developed. High HPH is a common method used to disperse powders in food production (Zhu et al, 2017). In recent years, HPH treatment has been used to improve the flow and rheological properties of liquid materials during mixing and flow through production.…”

Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise

“…High‐shear mixer is employed to obtain thick emulsion by amalgamating different ingredients like oil, water, and emulsifiers. In the food processing commerce, microfluidization, that is high‐pressure homogenization, is an emerging field which has various applications in different products and have recently been used for foods like milk (Kumar et al, 2019; Kumar, Tarafdar, Kumar, & Badgujar, 2019), yoghurt (Swer, Basir, Kumar, & Chauhan, 2019), egg (Suhag, Dhiman, Thakur, Kumar, & Upadhyay, 2020), ice‐cream mix (Cavender & Kerr, 2013; Cavender & Kerr, 2019), citrus peel fibers (Zhu et al, 2018), and sugarcane juice (Kohli et al, 2019). It has been said to replace the method of preparation of mayonnaise due to formation of fine particles of emulsion (Fernandez‐Avila & Trujillo, 2017).…”