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    Fractionation of a hydrocolloid emulsifier reclaimed from winery waste

    Year: 2019

    Journal: Food Chem., Volume 301, DEC 15

    Authors: Pavlou, Alexandros; Panayiotou, Costas; Kalogianni, Eleni P.; Georgiou, Despoina; Ritzoulis, Christos

    Organizations: European Social Fund (ESF)European Social Fund (ESF); National Strategic Reference Framework (NSRF) 2014-2020; European UnionEuropean Commission; Greek State Program EPAN-II (OPC-II)/ESPA (NSRF): 'SYNERGASIA 2011', Project (OliGraGum) "Recovery, Characterization and Practical Applications of Food-Grade Hydrocolloids from Olive and Grape by-Products" [11SYN-2-1701]; Greek State through the Action "Strengthening Human Resources Research Potential via Doctorate Research", from Operational Program " Human Resources Development Program, Education and Lifelong Learning"

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

    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.
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