Optimizing Quince Fruit Powder Particle Size for Sustainable Pickering Emulsions

Abstract

Pickering emulsification, which utilizes solid particles instead of surfactants to stabilize emulsions, offers advantages such as improved safety and environmental sustainability. This study explores the potential of quince fruit powder, a plant-derived material rich in fibers such as cellulose, lignin, and pectin, as a stabilizing agent for Pickering emulsification. Quince powder, a byproduct of fruit processing, was optimized for particle size using sieving to enhance its emulsification performance.

The emulsification efficiency of powders classified by particle size was evaluated through turbidity measurements, oil droplet size analysis, and Cryo-SEM observations. The results revealed that smaller particles (< 10 μm) exhibited superior emulsification performance, forming fine droplets with smooth surfaces. Medium-sized particles showed performance comparable to untreated powders, while larger particles resulted in lower turbidity and larger droplet sizes.

This simple and eco-friendly particle classification method, sieving, demonstrates potential for improving the performance of Pickering emulsification.

graphical abstract