Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
Biomolecules. 2020 Jan 17;10(1):153. doi: 10.3390/biom10010153.
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.
亚麻籽油饼提取物（冷榨油生产的残余物，富含蛋白质和多糖）被评估为具有乳化活性的喷雾干燥粉末的潜在制备底物。使用不同的喷雾干燥过程入口温度获得了三种不同的粉末变体：160°C、180°C 和 200°C。评估了温度对粉末的物理化学特性（持水力、吸油性、水分活度、溶解度、颜色、化学成分、抗氧化活性和表面形态）的影响。此外，还测定了粉末的乳化活性和用其不同含量（0.5%、1%和 3%）制备的油包水乳液的稳定性。结果表明，入口温度对粉末的所有物理化学和功能特性都有显著影响。入口温度升高会降低溶解度和抗氧化活性，但会提高持水力、吸油性和乳化活性。用 200°C 制得的粉末制备的乳液具有最高的稳定性。SEM 图像显示生成了相对球形的颗粒，这些颗粒折叠或起皱，有很多齿。这项研究为生产用于食品应用的天然和植物基喷雾干燥粉末作为乳化稳定剂开辟了一条有前途的途径。
