Production of stable emulsions using β-glucans extracted from Pleurotus ostreatus to encapsulate oxidizable compounds
Articolo
Data di Pubblicazione:
2021
Citazione:
Production of stable emulsions using β-glucans extracted from Pleurotus ostreatus to encapsulate oxidizable compounds / F. Gallotti, C. Turchiuli, V. Lavelli. - In: JOURNAL OF FOOD PROCESS ENGINEERING. - ISSN 0145-8876. - 2021(2021), pp. e13949..1-e13949..7. [10.1111/jfpe.13949]
Abstract:
The basidiomycete Pleurotus ostreatus is a sustainable food source known to be rich
in β-glucans, functional compounds in mushrooms recognized for their numerous
health, nutraceutical, and physicochemical properties. The aim of the present study
was to extract β-glucans from P. ostreatus powder and to study the feasibility of using
the extract to prepare oil-in-water emulsions formulated for the encapsulation of
lipophilic antioxidants by spray drying, for example, with an oil droplet size about
2 μm, a dry matter content of 40% w/w, and with a physical stability of at least 2 hrs.
Hot-water soluble β-glucans fraction was extracted from P. ostreatus powder following
a method adapted from literature. Emulsions were prepared by rotor-stator
homogenization using maltodextrin as wall material, β-glucans extract as emulsifier,
and commercial sunflower oil as a model for lipophilic active compounds. The emulsion
stability was estimated from the evolution over time of the oil droplet size distribution
measured by laser light diffraction and experimental data were investigated
using one-way ANOVA. Extracts containing up to 27% w/w water-soluble β-glucans
were produced. Physically stable mono-modal emulsions were obtained when maltodextrin/
β-glucans weight ratio was lower than about 500 to avoid depletion and
β-glucans/oil weight ratio was more than 0.014 to stabilize oil droplets. The usage of
emulsifiers made-up by polymeric constituents with inherent bioactivity, such as
mushroom β-glucans, could be a sustainable and healthy alternative to common
emulsifiers.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Beta-glucan; emulsion; encapsulation; oxidation; sustainability
Elenco autori:
F. Gallotti, C. Turchiuli, V. Lavelli
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