Dietetics, Nutrition and Biological Sciences
Permanent URI for this collectionhttps://eresearch.qmu.ac.uk/handle/20.500.12289/23
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Item Extraction of an emulsifying agent from the cellulose-based filtration aid of cold-pressed rapeseed oil(Elsevier, 2025-01-18) Lonchamp, Julien; Euston, Stephen R.This study aimed to extract an emulsifying agent from the cellulose-based filtration aid of cold-pressed rapeseed oil. This material is currently a low-value stream but contains phospholipids retained during filtration and proteins from residual seed peel and pulp particles. A range of two-step extraction methods were assessed, with oil removal using diethyl ether (DE) or petroleum ether followed by chloroform-methanol (CM) extraction (2:1, 3:2 or 5:4 ratios) or the reversed order. Emulsions prepared with the DE/CM3:2 extract displayed the highest emulsifying activity and stability indexes (35.52 m2/g and 2,045.18 min) and similar small mean oil droplet sizes (3 μm) to those of whey protein concentrate emulsions. A range of extracted compounds contributed to the DE/CM3:2 functionality, including napins, cruciferins and phospholipids. This study demonstrated for the first time the potential to upcycle this co-product by recovering emulsifying agents. Future studies will focus on optimising the extraction process and yield.Item Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process(Springer, 2019-05-24) Lonchamp, Julien; Clegg, Paul; Euston, Stephen R.This study assessed the functional profile (foaming, emulsifying and rheological properties), proteomic and metabolomic composition of a naturally foaming and currently unexploited co-product (centrate) from the Quorn fermentation process. Due to the low environmental footprint of this process the centrate is a potential source of sustainable functional ingredients for the food industry. A range of fractions were isolated from the centrate via successive ultrafiltration steps. The retentate 100 (R100) fraction, which was obtained following a 100 kDa ultrafiltration, displayed good foaming, emulsifying and rheological properties. R100 solutions and oil-in-water emulsions displayed high viscosity, while R100 solutions and hydrogels showed high viscoelasticity. R100 foams displayed high stability while oil-in-water R100 emulsions showed small and stable oil droplet size distributions. Large mycelial aggregates were reported in R100 solutions and gels, correlating with their high viscosity and viscoelasticity. A dense mycelial network was observed in R100 foams and contributing to their stability. In parallel tensiometry measurements highlighted the presence of interfacially active molecules in R100 which formed a rigid film stabilising the oil/water interface. A number of functional metabolites and proteins were identified in the centrate, including a cerato-platanin protein, cell membrane constituents (phospholipids, sterols, glycosphingolipids, sphingomyelins), cell wall constituents (chitin, chitosan, proteins), guanine and guanine-based nucleosides and nucleotides. This study highlighted the potential of functional extracts from the Quorn fermentation process as novel ingredients for the preparation of sustainable food products and the complex and specific nature of the centrate’s functional profile, with contributions reported for both mycelial structures and interfacially active molecules.