Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour

Abstract

The abilities of Tartary buckwheat whole flour (TBWF), Tartary buckwheat core flour (TBCF), and Tartary buckwheat bran flour (TBBF) to directly construct Pickering high internal phase emulsions (HIPEs) were compared. The results indicated that these flours had a similar appearance and size distribution, but TBBF was rich in proteins, lipids, and rutin. As a result, its hydrophobicity and ability to reduce interfacial tension were superior to TBWF and TBCF. These flours could fabricate HIPEs with an oil phase volume fraction (φ) of 80 %, and the increase in the addition amount (c) was not only beneficial to the mechanical properties, but also accelerated gel formation. When c was constant, the HIPEs developed by TBBF exhibited the smallest droplet size and the highest gel strength. The sunflower oil-based HIPE developed by TBBF at φ = 80 % and c = 5 % could also partially replace butter for cake preparation, and improve antioxidant activity of cakes.

Keywords

• Tartary buckwheat
• Pickering high internal phase emulsion
• Antioxidant activity