Emulsion stabilising capacity of sunflower meal depending on fraction protein content and particle size

Abstract

SummarySunflower meal, as a high protein source, is usually utilised in animal feed, but other means of valorisation of this byproduct should be investigated in order to increase sunflower meal industrial functionality and therefore economic value. High protein content could suggest potential ability to stabilise food emulsions. Current study investigated the influence of sunflower meal protein content and particle size distribution in stabilisation of oil‐in‐water emulsions. Sunflower meal samples were characterised in terms of chemical and amino acid content and FTIR spectroscopy, while in the obtained emulsion samples creaming index, droplet size, droplet size distribution and zeta potential were determined. A relatively equal distribution of hydrophilic/hydrophobic amino acids (46% and 54%, respectively) was determined indicating a strong amphiphilic character of proteins and potentially effective emulsion‐stabilising properties. Further results suggested a positive influence of higher protein content (increasing from 16.78% to 42.56%) on lower creaming index values (lowering values from 84% to 32%, respectively). Protein content and particle size distribution strongly affected emulsion droplets sizes (ranging from 77.32 to 238.61 μm) and zeta potential values. Therefore, the evaluation of the obtained results suggested that high protein sunflower meal can be applied for the stabilisation of oil‐in‐water emulsions.