Natural Pickering emulsions are gaining popularity in several industrial fields, especially in the food industry and plant-based alternative sector. Therefore, the objective of this study was to characterize and compare six agri-food wastes/byproducts (lupin hull, canola press-cake, lupin byproduct, camelina press-cake, linseed hull, and linseed press-cake) as potential sources of food-grade Pickering stabilizers. The results showed that all samples contained surface-active agents such as proteins (46.71-17.90 g/100 g) and dietary fiber (67.10-38.58 g/100 g). Canola press-cake, camelina press-cake, and linseed hull exhibited the highest concentrations of polyphenols: 2891, 2549, and 1672 mg GAE/100 g sample, respectively. Moreover, the agri-food byproduct particles presented a partial wettability with a water contact angle (WCA) between 77.5 and 42.2 degrees, and they were effective for stabilizing oil-in-water (O/W) emulsions. The emulsions stabilized by Camelina press-cake, lupin hull, and lupin by-product (≥3.5%, /) were highly stable against creaming during 45 days of storage. Furthermore, polarized and confocal microscopy revealed that the particles were anchored to the interfaces of oil droplets, which is a demonstration of the formation of a Pickering emulsion stabilized by solid particles. These results suggest that agri-food wastes/byproducts are good emulsifiers that can be applied to produce stable Pickering emulsions.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407277 | PMC |
| http://dx.doi.org/10.3390/foods11162514 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Unravelling the importance of seed roasting for oil quality by the non-targeted volatilomics and targeted metabolomics of cold-pressed false flax (Camelina sativa L.) oil and press cakes.
Food Chem
November 2024
Food Volatilomics and Sensomics Group, Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań 60-623, Poland. Electronic address:
False flax (Camelina sativa L.), known as camelina, is an ancient oil plant that has gathered renewed interest. In this study, a comprehensive analysis encompassing nontargeted volatilomics and targeted, quantitative metabolomics performed for cold-pressed oil and press cake and was integrated with sensory analysis of cold-pressed camelina oil and the effect of seed roasting was evaluated.
View Article and Find Full Text PDFEnhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying.
Foods
April 2024
Scientific and Technological Bioresource Nucleus (BIOREN-UFRO), Universidad de La Frontera, Temuco 4811230, Chile.
Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and protect D-limonene during spray-drying and storage. Emulsions formulated with lupin hull, lupin-byproduct (a water-insoluble protein-fiber byproduct derived from the production of lupin protein isolate), and camelina press-cake were subjected to spray-drying at 160 °C.
View Article and Find Full Text PDFNutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes.
Molecules
February 2024
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia.
This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder.
View Article and Find Full Text PDFTwo Arabidopsis promoters drive seed-coat specific gene expression in pennycress and camelina.
Plant Methods
December 2023
Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC, 27695, USA.
Background: Pennycress and camelina are two important novel biofuel oilseed crop species. Their seeds contain high content of oil that can be easily converted into biodiesel or jet fuel, while the left-over materials are usually made into press cake meals for feeding livestock. Therefore, the ability to manipulate the seed coat encapsulating the oil- and protein-rich embryos is critical for improving seed oil production and press cake quality.
View Article and Find Full Text PDFSpray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract.
Antioxidants (Basel)
April 2023
Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Street, 71-270 Szczecin, Poland.
Spray-drying is one of the most popular techniques in the food industry for converting liquid material from a fluid state into a form of dried particles to produce encapsulated or instant products. Instant products are considered as convenient foods; moreover, the goal of encapsulation is to close the bioactive compounds in a shell, preventing them from being affected by environmental factors. The purpose of this study was to examine the influence of spray-drying conditions, in particular three inlet temperatures, on the physicochemical and antioxidant properties of powders obtained from Camelina Press Cake Extract (CPE).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!