Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers.

Emilia Drozłowska,Artur Bartkowiak,Łukasz Łopusiewicz,Monika Mężyńska

doi:10.3390/biom10010153

Emilia Drozłowska, Artur Bartkowiak + Show 2 more

Open Access

https://doi.org/10.3390/biom10010153

Copy DOI

Journal: Biomolecules	Publication Date: Jan 17, 2020
Citations: 27	License type: CC BY 4.0

Affiliation: West Pomeranian University of Technology

Abstract

Flaxseed oil cake extract (residual from cold-press oil production and rich in proteins and polysaccharides) was evaluated as a potential substrate for the preparation of spray-dried powders with emulsifying activity. Three variants of powders were obtained using different spray-drying process inlet temperatures: 160 °C, 180 °C, and 200 °C. The influence of temperature on physicochemical features (water holding capacity, oil binding capacity, water activity, solubility, color, chemical composition, antioxidant activity, and surface morphology) of the powders was estimated. Additionally, the emulsifying activity of the powders and the stability of oil-in-water emulsions prepared with their various content (0.5%, 1%, and 3%) were determined. Results showed that inlet temperature had significant influence on all physicochemical and functional properties of the powders. Increased inlet temperature decreased solubility and antioxidant activity but increased water-holding capacity, oil-binding capacity, and emulsifying activity. The emulsions prepared with the powder obtained at 200 °C showed the highest stability. SEM images showed the production of relatively spherical particles which were folded or wrinkled with a lot of dentures. This study could open a promising pathway for producing natural and plant-based spray-dried powders for food applications as emulsion stabilizers.

Highlights

A major part of agricultural products is converted into by-products and waste material during processing [1]
It was observed that the inlet temperature influenced the –SH and –S–S– content of spray-dried Flaxseed Oil Cake Extract (FOCE) powders, which are important functional groups and play substantial roles in functional properties of proteins [16]
Changes observed suggest that spray-drying caused partial denaturation of FOCE proteins, which affects the functional characteristics of the proteins such as solubility [42]

Summary

Introduction

A major part of agricultural products is converted into by-products and waste material during processing [1] Most of these ingredients are discarded or consumed as the feed for livestock [1,2]. Edible cakes have a high nutritional value, i.e., their protein content ranges from 15% to 50% Their composition varies depending on their variety, growing conditions, and extraction methods. They have been widely used for production of industrial enzymes, antibiotics, biopesticides, vitamins, and other biochemicals. Due to their rich protein content, they are used as an animal feed supplement, especially for ruminants and fishes [18]

Methods

Results

Conclusion