Oat flour as a novel stabiliser for designing plant-based Pickering emulsion. (March 2023)

• Record Type: Journal Article
• Authors: Rawal, Kirti; Annamalai, Pratheep K.; Bhandari, Bhesh; Prakash, Sangeeta
• Is Part Of: Journal of food engineering. Volume 340(2023)
• Publication Date: 2023-03
• Subjects: Oat flour -- Pickering stabiliser -- Plant-based food -- Mild chemical treatment; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2022.111300
• Languages: English
• ISSNs: 0260-8774

Abstract

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. Highlights: Oat flour used as a novel plant-based minimally processed Pickering stabiliser. Mild-chemical treatment improved Pickering emulsion stability against creaming. Oat-Pickering emulsions can fabricate plant-based beverages in food industries.