Enzyme-assisted development of food-grade Pickering stabilizers from beer bagasse with enhanced emulsifying properties
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.
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BibTeX
@article{burgosdiaz2026enzymeassisted,
title = {{Enzyme-assisted development of food-grade Pickering stabilizers from beer bagasse with enhanced emulsifying properties}},
author = {César Burgos-Díaz and Yohanna Mosi-Roa and Fernando Leal-Calderón and Manuel Chacón-Fuentes and Mauricio Opazo-Navarrete and Rubén Domínguez-Valencia and José Manuel Lorenzo and Vicenta Albarral and Mariela Bustamante and Fernando Leal-Calderon},
journal = {Food and Bioprocess Technology},
year = {2026},
month = oct,
doi = {10.1007/s11947-026-04632-3},
url = {https://hal.science/hal-05842883v1},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Enzyme-assisted development of food-grade Pickering stabilizers from beer bagasse with enhanced emulsifying properties
AU - César Burgos-Díaz
AU - Yohanna Mosi-Roa
AU - Fernando Leal-Calderón
AU - Manuel Chacón-Fuentes
AU - Mauricio Opazo-Navarrete
AU - Rubén Domínguez-Valencia
AU - José Manuel Lorenzo
AU - Vicenta Albarral
AU - Mariela Bustamante
AU - Fernando Leal-Calderon
PY - 2026
DA - 2026/10/24
JO - Food and Bioprocess Technology
DO - 10.1007/s11947-026-04632-3
UR - https://hal.science/hal-05842883v1
AB - 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.
SN - 1935-5130
SN - 1935-5149
ER -