Oat bran extract (Avena sativa L.) from food by-product streams as new natural emulsifier
| Autor: | Jochen Weiss, Thomas Hofmann, Theo Ralla, Hanna Salminen, Corinna Dawid, Matthias Edelmann |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
animal structures 030109 nutrition & dietetics food.ingredient Chemistry General Chemical Engineering Beverage industry digestive oral and skin physiology fungi food and beverages A protein Oat bran 04 agricultural and veterinary sciences General Chemistry 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Avena food Amphiphile otorhinolaryngologic diseases By-product Food science Emulsion droplet Food Science |
| Zdroj: | Food Hydrocolloids. 81:253-262 |
| ISSN: | 0268-005X |
| DOI: | 10.1016/j.foodhyd.2018.02.035 |
| Popis: | Natural emulsifiers have become of increasing interest within the food and beverage industry. Oat bran is a natural side-stream product produced during oat refinement that may be used to obtain amphiphilic extracts. Our hypothesis was that the oat bran extract is rich in surface-active and amphiphilic oat saponins and proteins that can form and stabilize emulsions. For this, we examined the surface activity of oat bran extract at oil-water and air-water interfaces, its ability to form oil-in-water emulsions and their stability against various stress tests. The highly surface-active oat bran extract acted as an ionic emulsifier, forming highly negatively charged submicron-sized emulsion droplets. These emulsions were stable over a wide range of pH (4–9), heat treatment (≤50 °C), and during storage at ≤25 °C up to 42 days. However, the emulsions showed instability at pH 2–3, at high ionic strengths, and during freeze-thawing. The formation and stability of the emulsions is related to interfaces containing oat saponins or oat saponin-protein complexes rather than a protein layer. These findings show that oat bran extract is a highly promising natural emulsifier, providing the food and beverage industry with a viable substitute to traditional emulsifiers. |
| Databáze: | OpenAIRE |
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