Elsevier

Current Opinion in Food Science

Volume 29, October 2019, Pages 35-41
Current Opinion in Food Science

Multicomponent emulsifiers from sunflower seeds

https://doi.org/10.1016/j.cofs.2019.07.005Get rights and content
Under a Creative Commons license
open access

Highlights

  • Sunflower seeds provide multicomponent emulsifiers.

  • Multicomponent emulsifiers perform better compared to purified proteins.

  • The presence of non-covalently bonded phenols enhanced protein interfacial activity.

  • The presence of oleosomes had little to no impact on emulsifying ability of proteins.

The increasing demand for new ingredients with high functionality can be compensated to some extent by an improved utilization of plant derived materials, like proteins. Abundant amounts of proteins exist in plants; however, the current biorefinery strategies are not suitable for their sturdy matrix and complex composition. Milder and simpler processes should be developed in order to avoid chemicals and conditions that either disregard useful ingredients or hinder the functionality of proteins. This review presents new approaches to how the availability of oilseed emulsifiers could be materialized. A key factor is an altered focus towards native multicomponent emulsifiers rather than preparations consisting of pure components.

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This article is part of the special section “Trends in sustainable food processing” Edited by Leendert Wesdorp, which will be published in 2020.