Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages

Abstract

Aim: This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis for the formulation of plant-based food products. Methods: The effects of the aqueous phase formulation on the properties of the resulting O/W emulsions were evaluated by a mixture design approach. Volume-weighted mean diameter (D_[4,3]) of the emulsion particles and polydispersity expressed as the difference of D_[4,3]–D_[3,2], apparent viscosity at a shear rate of 200 s^–1 and backscattering at different times associated to the global stability of the emulsions were studied as response variables. A multi-response optimization was carried out and mathematical models were validated. Results: The ternary mixtures of the aqueous phase showed significant antagonism between the three components in all the response variables. The optimal formulation of the aqueous phase for the O/W emulsions obtained after three homogenization cycles was 78% PPC and 22% MD. The properties of the O/W optimal emulsion were according to the ones predicted by the model. Conclusions: The best-formulated emulsion is promising for developing plant-based foods and beverages.

Keywords

Oil-in-water emulsion / rice bran oil / valve high-pressure homogenizer / response surface methodology

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