Oat flour as a novel stabiliser for designing plant-based Pickering emulsion
Article
Article Title | Oat flour as a novel stabiliser for designing plant-based Pickering emulsion |
---|---|
ERA Journal ID | 9657 |
Article Category | Article |
Authors | Rawal, Kirti, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta |
Journal Title | Journal of Food Engineering |
Journal Citation | 340, p. 111300 |
Article Number | 111300 |
Number of Pages | 11 |
Year | 2023 |
Publisher | Elsevier |
Place of Publication | United Kingdom |
ISSN | 0260-8774 |
1873-5770 | |
Digital Object Identifier (DOI) | https://doi.org/10.1016/j.jfoodeng.2022.111300 |
Web Address (URL) | https://www.sciencedirect.com/science/article/abs/pii/S0260877422003545 |
Abstract | Supporting the need for sustainable food products, this study aims to develop plant-based Pickering emulsions (PBPEs) using oat flour with and without mild chemical treatment. Wholesome oat flour was investigated for developing oil-in-water PBPEs with varying oil content. The control (CO) and mild chemically treated (CH) oat particles were analysed for particle size, surface charge and particle morphology, while the resulting oat-Pickering emulsions (OPEs) were characterised for particle size, creaming stability, and microstructure. With both the CO and CH oat Pickering stabilisers (having D4,3 1.24 μm and 1.34 μm, respectively), the OPEs exhibited exceptional stability against creaming and coalescence. CH-OPEs with 40% oil content exhibited significantly smaller droplet sizes (D3,2: 8.96 μm) and the lowest creaming index (0.0%) in contrast with CO-OPEs (D3,2: 14.52 μm, CI: 10.40%). Thus, these findings can be of great importance for developing plant-based Pickering systems to formulate functional foods. |
Keywords | Oat flour; Pickering stabiliser; Plant-based food; Mild chemical treatment |
Contains Sensitive Content | Does not contain sensitive content |
ANZSRC Field of Research 2020 | 300601. Beverage chemistry and beverage sensory science |
300602. Food chemistry and food sensory science | |
300604. Food packaging, preservation and processing | |
Public Notes | Files associated with this item cannot be displayed due to copyright restrictions. |
Byline Affiliations | University of Queensland |
https://research.usq.edu.au/item/yyvvx/oat-flour-as-a-novel-stabiliser-for-designing-plant-based-pickering-emulsion
112
total views0
total downloads4
views this month0
downloads this month