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

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.

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Characterization of Asian swamp eel (Monopterus sp.) protein hydrolysate functional properties prepared using Alcalase® enzyme

Food Research ◽

10.26656/fr.2017.4(1).205 ◽

2019 ◽

Vol 4 (1) ◽

pp. 207-215 ◽

Cited By ~ 1

Author(s):

N.R.A. Halim ◽

Norizah Mhd Sarbon

Keyword(s):

Functional Properties ◽

Protein Hydrolysate ◽

Binding Capacity ◽

Foaming Properties ◽

Protein Supplements ◽

Fish Meat ◽

Hydrophobic Amino Acids ◽

Asian Swamp Eel ◽

Water Holding ◽

Oil Binding

Fish protein hydrolysates have good nutritional properties and thus can be obtained by treatment of fish meat with enzymes under controlled conditions. It is used for texturing, gelling, foaming, emulsification, protein supplements, flavor enhancers, and beverage stabilizers. The aims of this study were to prepare eel protein hydrolysate (EPH) prepared using Alcalase® enzyme and characterize its physicochemical properties. The structural, solubility, emulsifying and foaming properties, water holding and oil binding capacity of EPH were examined. Structural results obtained found that the presence of hydrophilic and hydrophobic amino acids together with the presence of aromatic groups. There were no significant differences (p>0.05) between EPH at different pH levels in solubility. However, in terms of emulsifying and foaming properties, EPH showed significant differences (p<0.05) at different pH levels, while water holding capacity showed significant differences (p<0.05) at different EPH concentrations. There were no significant differences (p>0.05) in the oil binding capacities of EPH at different concentrations. The functional properties possessed by EPH showed that it has potential as an emulsifier and stabilizer in food products, playing an important role in the food industry.

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Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent

Foods ◽

10.3390/foods10020256 ◽

2021 ◽

Vol 10 (2) ◽

pp. 256

Author(s):

Emilia Drozłowska ◽

Artur Bartkowiak ◽

Paulina Trocer ◽

Mateusz Kostek ◽

Alicja Tarnowiecka-Kuca ◽

...

Keyword(s):

High Stability ◽

Oil Content ◽

Flaxseed Oil ◽

Wall Material ◽

Stabilizing Agent ◽

Liquid Phases ◽

Oil In Water ◽

Food Applications ◽

Oil Emulsions ◽

Spray Dried

Spray drying of emulsions is a promising way of increasing their durability, offering the possibility of reconstitution, with the addition of water. The present study aimed to examine the properties of flaxseed oil cake extract (FOCE) as an emulsifying and stabilizing agent for spray-dried reconstituted oil-in-water emulsions. Maltodextrin: starch: flaxseed oil emulsions with FOCE or distilled water as liquid phases, and 10% and 20% of oil were spray-dried at 180 °C. The solubility, flowability, cohesiveness, bulk, and tapped densities of the spray-dried powders were analyzed. Additionally, the characteristics of initial and reconstituted emulsions, such as stability, creaming index, color, particle size, and rheological properties were evaluated. Results showed that FOCE could be an adequate emulsifier for spray-dried emulsions with a high oil content providing high stability after reconstitution, when compared to emulsions based only on maltodextrin–starch wall material with water as the liquid phase. This study showed an encouraging way for producing natural and plant-based spray-dried oil-loaded emulsions for food applications.

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Characterization of Flaxseed Oil Bimodal Emulsions Prepared with Flaxseed Oil Cake Extract Applied as a Natural Emulsifying Agent

Polymers ◽

10.3390/polym12102207 ◽

2020 ◽

Vol 12 (10) ◽

pp. 2207

Author(s):

Emilia Drozłowska ◽

Artur Bartkowiak ◽

Łukasz Łopusiewicz

Keyword(s):

Particle Size ◽

Tween 80 ◽

Flaxseed Oil ◽

Rheological Parameters ◽

Oil In Water ◽

Food Applications ◽

Oil Emulsions ◽

Water Holding ◽

Flaxseed Gum

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.

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Microencapsulation ofβ-Carotene by Spray Drying: Effect of Wall Material Concentration and Drying Inlet Temperature

International Journal of Food Science ◽

10.1155/2019/8914852 ◽

2019 ◽

Vol 2019 ◽

pp. 1-12 ◽

Cited By ~ 10

Author(s):

Luiz C. Corrêa-Filho ◽

Maria M. Lourenço ◽

Margarida Moldão-Martins ◽

Vítor D. Alves

Keyword(s):

Antioxidant Activity ◽

Spray Drying ◽

Encapsulation Efficiency ◽

Fruits And Vegetables ◽

Wall Material ◽

Inlet Temperature ◽

Carotene Content ◽

Arabic Gum ◽

Air Inlet ◽

Adverse Environmental Conditions

Carotenoids are a class of natural pigments found mainly in fruits and vegetables. Among them,β-carotene is regarded the most potent precursor of vitamin A. However, it is susceptible to oxidation upon exposure to oxygen, light, and heat, which can result in loss of colour, antioxidant activity, and vitamin activity. Thus, the objective of this work was to study the microencapsulation process ofβ-carotene by spray drying, using arabic gum as wall material, to protect it against adverse environmental conditions. This was carried out using the response surface methodology coupled to a central composite rotatable design, evaluating simultaneously the effect of drying air inlet temperature (110-200°C) and the wall material concentration (5-35%) on the drying yield, encapsulation efficiency, loading capacity, and antioxidant activity. In addition, morphology and particles size distribution were evaluated. Scanning electron microscopy images have shown that the particles were microcapsules with a smooth surface when produced at the higher drying temperatures tested, most of them having a diameter lower than 10μm. The conditions that enabled obtaining simultaneously arabic gum microparticles with higherβ-carotene content, higher encapsulation efficiency, and higher drying yield were a wall material concentration of 11.9% and a drying inlet temperature of 173°C. The systematic approach used for the study ofβ-carotene microencapsulation process by spray drying using arabic gum may be easily applied for other core and wall materials.

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Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

International Journal of Molecular Sciences ◽

10.3390/ijms22020825 ◽

2021 ◽

Vol 22 (2) ◽

pp. 825

Author(s):

Ionut Avramia ◽

Sonia Amariei

Keyword(s):

Emulsion Stability ◽

Extraction Process ◽

Brewer’S Yeast ◽

Brewer's Yeast ◽

Brewing Process ◽

Food Applications ◽

Water Holding ◽

Potential Food ◽

Insight Into

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.

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The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

Antioxidants ◽

10.3390/antiox10020211 ◽

2021 ◽

Vol 10 (2) ◽

pp. 211

Author(s):

Emilia Drozłowska ◽

Artur Bartkowiak ◽

Paulina Trocer ◽

Mateusz Kostek ◽

Alicja Tarnowiecka-Kuca ◽

...

Keyword(s):

Oxidative Stability ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Thiobarbituric Acid ◽

Flaxseed Oil ◽

Wall Material ◽

Oxidative Stabilization ◽

Color Changes ◽

Antioxidant Agents ◽

Spray Dried

The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.

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Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

LWT ◽

10.1016/j.lwt.2021.111091 ◽

2021 ◽

Vol 143 ◽

pp. 111091 ◽

Cited By ~ 1

Author(s):

Marija Perusko ◽

Sami Ghnimi ◽

Ana Simovic ◽

Nikola Stevanovic ◽

Mirjana Radomirovic ◽

...

Keyword(s):

Maillard Reaction ◽

Camel Milk ◽

Inlet Temperature ◽

Maillard Reaction Products ◽

Reaction Products ◽

Spray Dried

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Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

International Journal of Food Engineering ◽

10.1515/ijfe-2020-0206 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Dianbin Su ◽

Xin-Di Zhu ◽

Yong Wang ◽

Dong Li ◽

Li-Jun Wang

Keyword(s):

Particle Size ◽

High Pressure ◽

Rheological Properties ◽

Binding Capacity ◽

Loss Modulus ◽

High Pressure Homogenization ◽

Carreau Model ◽

Hydration Properties ◽

Water Binding ◽

Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

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Development, Characterization, and Bioactivity of Non-Dairy Kefir-Like Fermented Beverage Based on Flaxseed Oil Cake

Foods ◽

10.3390/foods8110544 ◽

2019 ◽

Vol 8 (11) ◽

pp. 544 ◽

Cited By ~ 12

Author(s):

Łukasz Łopusiewicz ◽

Emilia Drozłowska ◽

Paulina Siedlecka ◽

Monika Mężyńska ◽

Artur Bartkowiak ◽

...

Keyword(s):

Antioxidant Activity ◽

Reducing Sugars ◽

Microbial Population ◽

Antioxidant Properties ◽

Flaxseed Oil ◽

Refrigerated Storage ◽

Minimum Level ◽

Fermented Beverage ◽

Kefir Grains ◽

Potential Substrate

Flaxseed oil cake (FOC) was evaluated as a potential substrate for the production of a novel kefir-like fermented beverage. Three variants containing 5%, 10%, and 15% (w/w) of FOC were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, acidity, levels of proteins, polyphenolics, flavonoids, ascorbic acid, and reducing sugars were estimated. Additionally, viscosity, firmness, color, and antioxidant properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the FOC without any supplementation. During refrigerated storage, the viability of the microorganisms were over the recommended minimum level for kefir products. As a result of fermentation, the beverages showed excellent antioxidant activity. Because of the functional characteristics conferred to the FOC beverages, the use of kefir grains showed adequate potential for the industrial application. Therefore, this beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.

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Optimization of High Hydrostatic Pressure Treatments on Soybean Protein Isolate to Improve Its Functionality and Evaluation of Its Application in Yogurt

Foods ◽

10.3390/foods10030667 ◽

2021 ◽

Vol 10 (3) ◽

pp. 667

Author(s):

Chenxiao Wang ◽

Hao Yin ◽

Yanyun Zhao ◽

Yan Zheng ◽

Xuebing Xu ◽

...

Keyword(s):

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Activity Index ◽

Soybean Protein ◽

Protein Isolate ◽

Water Holding Capacity ◽

Holding Time ◽

Emulsifying Activity ◽

Soybean Protein Isolate ◽

Water Holding

This work aimed to improve the functional properties of soybean protein isolate (SPI) by high hydrostatic pressure (HHP) and develop SPI incorporated yogurt. Response surface methodology (RSM) was used to optimize the HHP treatment parameters, including pressure, holding time, and the ratio of SPI/water. Water holding capacity, emulsifying activity index, solubility, and hardness of SPI gels were evaluated as response variables. The optimized HPP treatment conditions were 281 MPa of pressure, 18.92 min of holding time, and 1:8.33 of SPI/water ratio. Water and oil holding capacity, emulsifying activity, and stability of SPI at different pH were improved. Additionally, relative lipoxygenase (LOX) activity of HHP treated SPI (HHP-SPI) was decreased 67.55 ± 5.73%, but sulphydryl group content of HHP-SPI was increased 12.77%, respectively. When incorporating 8% of SPI and HHP-SPI into yogurt, the water holding capacity and rheological properties of yogurt were improved in comparison with yogurt made of milk powders. Moreover, HHP-SPI incorporated yogurt appeared better color and flavor.

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