|Title||The interplay between diverse oil body extracts and exogenous biopolymers or surfactants|
|Author(s)||Nikiforidis, Costas; Donsouzi, Stella; Kiosseoglou, Vasilios|
|Source||Food Research International 83 (2016). - ISSN 0963-9969 - p. 14 - 24.|
Food Process Engineering
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Caseinate - Hazelnut - Natural emulsion - Oil bodies - Physical stability - Sesame - Soybean - Tween - Xanthan|
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.