The interplay between diverse oil body extracts and exogenous biopolymers or surfactants

Costas Nikiforidis*, Stella Donsouzi, Vasilios Kiosseoglou

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)

Abstract

Hazelnuts, sesame seeds and soybeans were selected as three diverse sources of oil bodies. Application of aqueous extraction and centrifugation steps resulted in concentrated oil body creams that were studied for their physical stability after dilution to a series of 5.0 wt.% oil-in-water emulsions incorporating sodium caseinate (1.0 wt.%), Tween 80 (1.0 wt.%) or xanthan gum (0.1 wt.%). In terms of aggregation/coalescence and creaming, the stability of the oil body based emulsions was ruled to a large extent by the initial natural oil droplet size and the presence of co-extracted exogenous proteins and secondarily by the added biopolymers and the surfactant. More specifically, soybean oil bodies exhibited the highest physical stability, even though incorporation of Tween 80 into all three oil body emulsions improved the stability against aggregation/coalescence, while xanthan gum was an effective stabilizer against creaming.

Original languageEnglish
Pages (from-to)14-24
JournalFood Research International
Volume83
DOIs
Publication statusPublished - 2016

Keywords

  • Caseinate
  • Hazelnut
  • Natural emulsion
  • Oil bodies
  • Physical stability
  • Sesame
  • Soybean
  • Tween
  • Xanthan

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