| Autor: |
Vodo, Sekove, Taarji, Noamane, Bouhoute, Meryem, Felipe, Lorena de Oliveira, Neves, Marcos A., Kobayashi, Isao, Uemura, Kunihiko, Nakajima, Mitsutoshi |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Apr2020, Vol. 55 Issue 4, p1485-1496, 12p, 1 Color Photograph, 1 Black and White Photograph, 1 Diagram, 2 Charts, 2 Graphs |
| Abstrakt: |
Summary: Bagasse, a by‐product from raw sugar factories, is conventionally burned for energy production. In this study, bagasse extracts from hydrothermal liquefaction (HTL) treatment (160 °C, 1 MPa and 30 min) with a carbohydrate content of 510.3 mg g−1 and 0.5 mg g−1 of total phenols were applied as emulsifiers in oil‐in‐water (O/W) emulsions. Bagasse extracts from HTL (0.5–4 wt%) lowered the interfacial tension between oil–water interphase from 19.8 to 14.0 mN m−1, owing possibly to the surface‐active hydrophilic carbohydrate‐hydrophobic lignin complexes in the extracts (lignin content: 7.1% w/w). Emulsions stabilised by bagasse extracts from HTL with average droplet size, dav of 0.79 μm were comparable with gum arabic (GA), dav of 2.24 μm after 11 days at 25 °C. Bagasse extracts containing biopolymers have the potential for industrial applications involving emulsion systems; therefore, HTL treatment of bagasse without any solvents can be regarded as an effective tool for producing natural emulsifiers. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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