Extraction of an emulsifying agent from the cellulose-based filtration aid of cold-pressed rapeseed oil

Julien Lonchamp, Stephen R. Euston

Research output: Contribution to journalArticlepeer-review

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Abstract

This study aimed to extract an emulsifying agent from the cellulose-based filtration aid of cold-pressed rapeseed oil. This material is currently a low-value stream but contains phospholipids retained during filtration and proteins from residual seed peel and pulp particles. A range of two-step extraction methods were assessed, with oil removal using diethyl ether (DE) or petroleum ether followed by chloroform-methanol (CM) extraction (2:1, 3:2 or 5:4 ratios) or the reversed order. Emulsions prepared with the DE/CM3:2 extract displayed the highest emulsifying activity and stability indexes (35.52 m2/g and 2,045.18 min) and similar small mean oil droplet sizes (3 μm) to those of whey protein concentrate emulsions. A range of extracted compounds contributed to the DE/CM3:2 functionality, including napins, cruciferins and phospholipids. This study demonstrated for the first time the potential to upcycle this co-product by recovering emulsifying agents. Future studies will focus on optimising the extraction process and yield.
Original languageEnglish
Article number105930
JournalFood Bioscience
Volume64
Early online date15 Jan 2025
DOIs
Publication statusPublished - Feb 2025

Keywords

  • Co-product
  • Emulsifier
  • Extraction
  • Phospholipid
  • Protein
  • Rapeseed

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

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