Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 561918
Title Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds
Author(s) Romero-Guzmán, María Juliana; Köllmann, Nienke; Zhang, Lu; Boom, Remko M.; Nikiforidis, Constantinos V.
Source Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 123 (2020). - ISSN 0023-6438
DOI https://doi.org/10.1016/j.lwt.2020.109120
Department(s) Food Process Engineering
VLAG
Biobased Chemistry and Technology
Publication type Refereed Article in a scientific journal
Publication year 2020
Keyword(s) Emulsion - Mayonnaise - Novel-ingredients - Oil-bodies - Oleosomes - Plant-based
Abstract

Oleosomes are oil storage structures in seeds, consisting of triglycerides surrounded by a protein-phospholipid mixed monolayer. They can be extracted aqueously together with other seed components such as proteins and soluble fibers. The co-extracted biomolecules can affect the properties of the extracts. Nevertheless, it is possible to control the electrostatic and hydrophobic interactions between these biomolecules and oleosomes by adjusting the extraction conditions. Hence, our aim was to adjust the extraction conditions in order to recover a natural emulsion with a specific functionality: a plant-based mayonnaise-like product, derived solely from rapeseed seeds. By varying the pH of extraction, the droplet size was customized and by increasing the number of purification steps, the right amount of co-extracted material was removed. A combination of these conditions shifted the rheological properties of the obtained natural emulsion to a range similar to the benchmark mayonnaises. This work shows that it is feasible to produce a plant-based mayonnaise with an oil content ranging from 61.7 g/100g to 72.0 g/100g through a simple and continuous oleosome extraction process by controlling the interactions between oleosomes and co-extracted material.

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