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Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability
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| Zeitschriftentitel: | International Journal of Food Science & Technology |
|---|---|
| Personen und Körperschaften: | , , , , , , |
| In: | International Journal of Food Science & Technology, 54, 2019, 3, S. 619-625 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
Wiley
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| Schlagwörter: |
| author_facet |
Ralla, Theo Salminen, Hanna Wolfangel, Timo Edelmann, Matthias Dawid, Corinna Hofmann, Thomas Weiss, Jochen Ralla, Theo Salminen, Hanna Wolfangel, Timo Edelmann, Matthias Dawid, Corinna Hofmann, Thomas Weiss, Jochen |
|---|---|
| author |
Ralla, Theo Salminen, Hanna Wolfangel, Timo Edelmann, Matthias Dawid, Corinna Hofmann, Thomas Weiss, Jochen |
| spellingShingle |
Ralla, Theo Salminen, Hanna Wolfangel, Timo Edelmann, Matthias Dawid, Corinna Hofmann, Thomas Weiss, Jochen International Journal of Food Science & Technology Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability Industrial and Manufacturing Engineering Food Science |
| author_sort |
ralla, theo |
| spelling |
Ralla, Theo Salminen, Hanna Wolfangel, Timo Edelmann, Matthias Dawid, Corinna Hofmann, Thomas Weiss, Jochen 0950-5423 1365-2621 Wiley Industrial and Manufacturing Engineering Food Science http://dx.doi.org/10.1111/ijfs.13886 <jats:title>Summary</jats:title><jats:p>Replacement of synthetically derived food additives and increase of sustainability are two major trends within the food industry, and usage of by‐products may represent a potential solution. We characterised an extract obtained from red beet that could also be obtained from red beet peels, that are typical industrial by‐products, and examined its interfacial and emulsion forming properties. Results showed that red beet extract contained considerable amounts of surface‐active saponins. The smallest negatively charged droplets (~1.36 μm, −40 mV) were obtained at low emulsifier‐to‐oil ratio and were fairly stable over a wide range of environmental stresses such as a wide <jats:styled-content style="fixed-case">pH</jats:styled-content> range and temperature (<50 °C) despite some oiling‐off. Emulsions showed flocculation at low <jats:styled-content style="fixed-case">pH</jats:styled-content>, as well as coalescence at high temperature (≥50 °C) and phase separation after a freeze–thaw cycle. Overall, our results indicate red beet extract may be employed as new naturally derived emulsifier for food and beverage products.</jats:p> Value addition of red beet (<i>Beta vulgaris</i> L.) by‐products: Emulsion formation and stability International Journal of Food Science & Technology |
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10.1111/ijfs.13886 |
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Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
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Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
| title_full |
Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
| title_fullStr |
Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
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Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
| title_short |
Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
| title_sort |
value addition of red beet (<i>beta vulgaris</i> l.) by‐products: emulsion formation and stability |
| topic |
Industrial and Manufacturing Engineering Food Science |
| url |
http://dx.doi.org/10.1111/ijfs.13886 |
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2019 |
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619-625 |
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<jats:title>Summary</jats:title><jats:p>Replacement of synthetically derived food additives and increase of sustainability are two major trends within the food industry, and usage of by‐products may represent a potential solution. We characterised an extract obtained from red beet that could also be obtained from red beet peels, that are typical industrial by‐products, and examined its interfacial and emulsion forming properties. Results showed that red beet extract contained considerable amounts of surface‐active saponins. The smallest negatively charged droplets (~1.36 μm, −40 mV) were obtained at low emulsifier‐to‐oil ratio and were fairly stable over a wide range of environmental stresses such as a wide <jats:styled-content style="fixed-case">pH</jats:styled-content> range and temperature (<50 °C) despite some oiling‐off. Emulsions showed flocculation at low <jats:styled-content style="fixed-case">pH</jats:styled-content>, as well as coalescence at high temperature (≥50 °C) and phase separation after a freeze–thaw cycle. Overall, our results indicate red beet extract may be employed as new naturally derived emulsifier for food and beverage products.</jats:p> |
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| author | Ralla, Theo, Salminen, Hanna, Wolfangel, Timo, Edelmann, Matthias, Dawid, Corinna, Hofmann, Thomas, Weiss, Jochen |
| author_facet | Ralla, Theo, Salminen, Hanna, Wolfangel, Timo, Edelmann, Matthias, Dawid, Corinna, Hofmann, Thomas, Weiss, Jochen, Ralla, Theo, Salminen, Hanna, Wolfangel, Timo, Edelmann, Matthias, Dawid, Corinna, Hofmann, Thomas, Weiss, Jochen |
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| description | <jats:title>Summary</jats:title><jats:p>Replacement of synthetically derived food additives and increase of sustainability are two major trends within the food industry, and usage of by‐products may represent a potential solution. We characterised an extract obtained from red beet that could also be obtained from red beet peels, that are typical industrial by‐products, and examined its interfacial and emulsion forming properties. Results showed that red beet extract contained considerable amounts of surface‐active saponins. The smallest negatively charged droplets (~1.36 μm, −40 mV) were obtained at low emulsifier‐to‐oil ratio and were fairly stable over a wide range of environmental stresses such as a wide <jats:styled-content style="fixed-case">pH</jats:styled-content> range and temperature (<50 °C) despite some oiling‐off. Emulsions showed flocculation at low <jats:styled-content style="fixed-case">pH</jats:styled-content>, as well as coalescence at high temperature (≥50 °C) and phase separation after a freeze–thaw cycle. Overall, our results indicate red beet extract may be employed as new naturally derived emulsifier for food and beverage products.</jats:p> |
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| spelling | Ralla, Theo Salminen, Hanna Wolfangel, Timo Edelmann, Matthias Dawid, Corinna Hofmann, Thomas Weiss, Jochen 0950-5423 1365-2621 Wiley Industrial and Manufacturing Engineering Food Science http://dx.doi.org/10.1111/ijfs.13886 <jats:title>Summary</jats:title><jats:p>Replacement of synthetically derived food additives and increase of sustainability are two major trends within the food industry, and usage of by‐products may represent a potential solution. We characterised an extract obtained from red beet that could also be obtained from red beet peels, that are typical industrial by‐products, and examined its interfacial and emulsion forming properties. Results showed that red beet extract contained considerable amounts of surface‐active saponins. The smallest negatively charged droplets (~1.36 μm, −40 mV) were obtained at low emulsifier‐to‐oil ratio and were fairly stable over a wide range of environmental stresses such as a wide <jats:styled-content style="fixed-case">pH</jats:styled-content> range and temperature (<50 °C) despite some oiling‐off. Emulsions showed flocculation at low <jats:styled-content style="fixed-case">pH</jats:styled-content>, as well as coalescence at high temperature (≥50 °C) and phase separation after a freeze–thaw cycle. Overall, our results indicate red beet extract may be employed as new naturally derived emulsifier for food and beverage products.</jats:p> Value addition of red beet (<i>Beta vulgaris</i> L.) by‐products: Emulsion formation and stability International Journal of Food Science & Technology |
| spellingShingle | Ralla, Theo, Salminen, Hanna, Wolfangel, Timo, Edelmann, Matthias, Dawid, Corinna, Hofmann, Thomas, Weiss, Jochen, International Journal of Food Science & Technology, Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability, Industrial and Manufacturing Engineering, Food Science |
| title | Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
| title_full | Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
| title_fullStr | Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
| title_full_unstemmed | Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
| title_short | Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
| title_sort | value addition of red beet (<i>beta vulgaris</i> l.) by‐products: emulsion formation and stability |
| title_unstemmed | Value addition of red beet (Beta vulgaris L.) by‐products: Emulsion formation and stability |
| topic | Industrial and Manufacturing Engineering, Food Science |
| url | http://dx.doi.org/10.1111/ijfs.13886 |