Drozłowska Emilia, Bartkowiak Artur, Łopusiewicz Łukasz
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.
Polymers (Basel). 2020 Sep 26;12(10):2207. doi: 10.3390/polym12102207.
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% /) 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.
目前，大多数油籽植物在加工过程中会转化为副产品和废料。压榨饼富含宝贵的生物聚合物，如蛋白质和多糖（纤维、木脂素等）。在本研究中，亚麻籽饼提取物（FOCE）被用于稳定水包油型亚麻籽乳液。研究了不同亚麻籽油浓度（10-50% /）的FOCE对乳液的几种物理化学性质的影响，如稳定性、流变学、颜色和粒径。流变学参数表明所有样品均为非牛顿流体，而粒径测量和SPAN指数计算提供了有关乳液粒径分布宽度的信息。FOCE能够有效地稳定高油含量的油/水界面。将FOCE的结果与合成乳化剂（吐温80）和分离的FOCE化合物（亚麻籽胶和亚麻籽蛋白）的效果进行了比较。FOCE的乳化活性是亚麻籽胶和蛋白质不同的持水和结合油能力的结果。这一结果对于使用纯乳化剂的必要性而言是一个有趣的结论，表明了使用含有生物聚合物的生物基提取物的可能性，这是循环经济原则和零废物理念的一部分。这些结果为将FOCE用作食品应用中高效亚麻籽油乳液稳定剂的成分提供了机会。
