{
  "abstract": "This study investigates the use of enzymatic treatment to develop Pickering-type particle emulsifiers from beer byproducts with enhanced emulsifying properties. Food-grade Pickering stabilizers were obtained from beer bagasse through treatment with Viscozyme L (a blend of hydrolytic enzymes), which led to reduced particle size, changes in wettability, and enhanced interaction with the oil-water interface. Particles obtained after enzymatic treatment of beer bagasse were characterized in terms of composition and physicochemical properties. Subsequently, O/W Pickering emulsions were formulated through high-speed homogenization and high-pressure homogenization, at concentrations ranging from 0.5 to 5% (w/w), with subsequent evaluation of droplet size, microstructure, and physical stability. Results revealed that enzymatically treated beer bagassederived particles contain significant amounts of amphiphilic macronutrients, including proteins (21.10 ± 0.59%) and dietary fiber (44.15 ± 0.38%). Moreover, a water contact angle of approximately 77.4 ± 1.49° indicates a greater affinity of the particles for stabilizing oil-in-water emulsions. Enzymatic modification significantly improved the emulsifying capacity of the beer bagasse-derived particles. Emulsions stabilized with the treated particles displayed reduced droplet sizes and greater resistance to creaming compared to the control, consistent with Turbiscan Stability Index (TSI) data. Overall, these findings indicate that enzymatic processing is a viable strategy for producing amphiphilic particle-based emulsifiers from beer by-products.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 10,
  "authors": [
    {
      "name": "César Burgos-Díaz"
    },
    {
      "name": "Yohanna Mosi-Roa"
    },
    {
      "name": "Fernando Leal-Calderón"
    },
    {
      "name": "Manuel Chacón-Fuentes"
    },
    {
      "name": "Mauricio Opazo-Navarrete"
    },
    {
      "name": "Rubén Domínguez-Valencia"
    },
    {
      "name": "José Manuel Lorenzo"
    },
    {
      "name": "Vicenta Albarral"
    },
    {
      "name": "Mariela Bustamante"
    },
    {
      "name": "Fernando Leal-Calderon"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/8m73zb62fmkn1.bib",
  "cited_by": 0,
  "doi": "10.1007/s11947-026-04632-3",
  "fulltext_url": null,
  "id": "8m73zb62fmkn1",
  "issns": [
    "1935-5130",
    "1935-5149"
  ],
  "landing_url": "https://hal.science/hal-05842883v1",
  "language": "en",
  "licence": "CC-BY-NC-ND-4.0",
  "licence_label": "CC BY-NC-ND 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.chim"
    ],
    [
      "hal",
      "0.spi"
    ],
    [
      "openalex",
      "2505|Pickering emulsions and particle stabilization"
    ]
  ],
  "openalex": "W7223475029",
  "pdf_url": "https://hal.science/hal-05842883/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-24",
  "publisher": "Springer",
  "ris": "https://research.draconitic.com/paper/8m73zb62fmkn1.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:18:03Z",
      "native_id": "hal-05842883",
      "source": "hal",
      "url": "https://hal.science/hal-05842883v1"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "openalex:2505|Pickering emulsions and particle stabilization",
      "subfield": "materials-polymers"
    }
  ],
  "title": "Enzyme-assisted development of food-grade Pickering stabilizers from beer bagasse with enhanced emulsifying properties",
  "title_text": "Enzyme-assisted development of food-grade Pickering stabilizers from beer bagasse with enhanced emulsifying properties",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:18:03Z",
  "url": "https://research.draconitic.com/paper/8m73zb62fmkn1",
  "venue": "Food and Bioprocess Technology",
  "versions": []
}