Abstract
Currently, a majority of oilseeds plants are converted into byproducts and waste materials during processing. Press cakes are rich in valuable biopolymers, such as proteins and polysaccharides (fiber, lignans, etc.). In this study flaxseed oil cake extract (FOCE) was used to stabilize flaxseed oil-in-water emulsions. The effect of FOCE with various flaxseed oil concentrations (10–50% v/v) on several physicochemical properties of emulsions, such as stability, rheology, color and particle size was investigated. The rheological parameters suggested that all samples were non-Newtonian fluids, whereas particle size measurements and calculation SPAN index provided information about the broadness of emulsions particle size distribution. FOCE was able to efficiently stabilize oil/water interfaces with a high oil content. Results obtained for FOCE were compared with effects for synthetic emulsifier (Tween 80) and separated FOCE compounds (flaxseed gum and flaxseed protein). FOCE emulsifying activity is a result of different water-holding and oil-binding capacities of flaxseed gum and protein. This result is an intriguing conclusion regarding the necessity for using pure emulsifiers, showing the possibility of using a bio-based extract containing biopolymers, which is part of the principles of circular economy and the idea of zero-waste. The results give the opportunity to use FOCE as an ingredient in efficient flaxseed oil emulsions stabilizer for food applications.
Highlights
An emulsion is a thermodynamically unstable complex system that generally needs be stabilized with various emulsifiers [1]
It was noticed that flaxseed oil cake extract (FOCE) had 3 ± 0.2% of dry matter, and contained 14 ± 0.2 mg/mL of proteins, 6.5 ± 0.2 mg/mL of carbohydrates and 9.5 ± 0.02 mg/mL of other extractable compounds
This article explored the possibility of using a bio-based FOCE containing biopolymers as a natural emulsifier, and characteristics of FOCE/flaxseed oil (FO) emulsions in comparison to emulsions prepared with two main FOCE fractions, was well as with Tween 80
Summary
An emulsion is a thermodynamically unstable complex system that generally needs be stabilized with various emulsifiers [1]. Increasing demand for healthy functional food additives has forced the food industry to focus on searching for products of this nature. The food industries are forced to explore different raw materials or to use new technologies/food processes to develop new functional products, because ingredients from animal sources are extensively exploited, they are considered less environmental friendly compared to the ingredients derived from plants [6,7]. 1.3 billion tons of waste per annum This waste, from fruit, vegetable, and food, includes waste generated during all aspects of food production: cleaning, processing, cooking, and packaging. Some of these waste products and/or by-products can be important sources of Polymers 2020, 12, 2207; doi:10.3390/polym12102207 www.mdpi.com/journal/polymers
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