Fractionation of a hydrocolloid emulsifier reclaimed from winery waste

Alexandros Pavlou; Costas Panayiotou; Eleni P Kalogianni; Despoina Georgiou; Christos Ritzoulis

doi:10.1016/j.foodchem.2019.125259

Fractionation of a hydrocolloid emulsifier reclaimed from winery waste

Food Chem. 2019 Dec 15:301:125259. doi: 10.1016/j.foodchem.2019.125259. Epub 2019 Jul 25.

Authors

Alexandros Pavlou¹, Costas Panayiotou², Eleni P Kalogianni³, Despoina Georgiou³, Christos Ritzoulis⁴

Affiliations

¹ Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece; Department of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
² Department of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
³ Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece.
⁴ Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece; School of Food Science and Bioengineering, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310016, China. Electronic address: critzou@food.teithe.gr.

PMID: 31376691
DOI: 10.1016/j.foodchem.2019.125259

Abstract

Complex hydrocolloids have been isolated and fractionated using a consecutive elution process, starting from winery waste. These extracts consist mainly of polysaccharidic populations and of smaller protein molecules and they exhibit emulsifying, thickening and texture-modifying activity. This work is a systematic study of these individual populations, as fractionated with preparative size exclusion chromatography (Prep-SEC) in terms of their chemical identity, surface properties, and emulsification behavior. The fractions have been characterized via SEC-MALLS, FTIR, DLS, zeta potential, and interfacial tension measurements. The results highlight the antagonistic and synergistic effects of the individual components of the above-mentioned complex natural material (winery waste extract) towards its emulsifying behavior, and provide a model for the kinetics of the evolution of a Pickering interfacial layer.

Keywords: Emulsifiers; Emulsion; Interfacial tension; Pickering stabilization; Preparative size exclusion chromatography; Winery waste.

MeSH terms

Colloids
Emulsifying Agents / chemistry*
Industrial Waste / analysis*
Kinetics
Surface Tension
Wine*

Substances

Colloids
Emulsifying Agents
Industrial Waste