Unlocking the Stabilization Potential of Tomato Pomace Particles: A Natural Bioactive Emulsifier for Oil‐in‐Water Pickering Emulsions

ABSTRACT Tomato pomace (TP) is a by‐product of the tomato processing industry that may offer an eco‐friendly alternative to conventional emulsifiers for stabilizing oil‐in‐water (O/W) Pickering emulsions. Composed mainly of peels and seeds, TP contains diverse components and valuable bioactive compounds. This study aimed to assess its ability to stabilize emulsions without purification or chemical modifications. We performed a detailed chemical characterization of TP powder and investigated how its insoluble and soluble components contribute to emulsion stabilization. TP powder was subjected to three distinct grinding processes to assess the impact of particle size distribution on the emulsification properties of 2 wt.% TP aqueous suspensions. The selected suspension was then fractionated into insoluble and soluble fractions to study their surface activity and emulsifying properties. Surprisingly, variation of TP particle size after grinding did not affect droplet size distribution. TP particle‐stabilized emulsions demonstrated remarkable stability against droplet coalescence for over a month, with no observable oiling‐off or creaming. We hypothesize that stabilization is driven by predominant adsorption of insoluble particles at the droplet surface. Practical Applications : This study highlights the potential of TP as a natural emulsifier for food and cosmetic formulations. Its ability to stabilize emulsions without additives supports cleaner labels and aligns with sustainability goals by upcycling agricultural by‐products. TP shows promise as a sustainable ingredient for applications such as vegan dressings or eco‐friendly cosmetics, reducing reliance on synthetic emulsifiers. Further research should explore its performance in diverse emulsion systems and interactions with other ingredients.