Oat flour as a novel stabiliser for designing plant-based Pickering emulsion
2023
Rawal, Kirti | Annamalai, Pratheep K. | Bhandari, Bhesh | Prakash, Sangeeta
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.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library