Novel Emulsifiers as Products from Internal Maillard Reactions in Okra Hydrocolloid Mucilage

M. Dimopoulou, V. Temenouga, T. Charitidis, M. Avgidou, P. D. Karayannakidis, E. P. Kalogianni, C. Panayiotou, C. Ritzoulis

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Maillard conjugates have been prepared in situ in okra mucilage from the existing populations of protein and polysaccharide. SEC-MALLS/UV and FTIR data suggest that an initial ensemble of polysaccharide and protein changes dramatically during heating at 100 °C for 6 h. While the raw extracts and the products of milder heat treatments are inefficient emulsifiers at neutral pH, the conjugates prepared from the above heat treatment are efficient emulsifiers for n-hexadecane-in-water emulsions, both in terms of initial average droplet size (d32) and the evolution of d32 and d43 over a week's stay at ambient conditions. The emulsifying ability of these products is superior to that of the more conventional Maillard products of the reaction between bovine serum albumin (BSA) and okra extract (experiments held in parallel). The emulsifying ability of the above materials is in complete agreement with the relevant measurements of the development of their interfacial tensions. The above suggest that the intrinsic components of natural extracts can lead to Maillard products of commercial interest, and form a solid basis for the possible exploitation of okra as an emulsifier, rather as a thickening agent.

Original languageEnglish
Pages (from-to)972-981
Number of pages10
JournalFood Hydrocolloids
Volume52
Early online date1 Sep 2015
DOIs
Publication statusPublished - 1 Jan 2016
Externally publishedYes

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Abelmoschus
Maillard Reaction
okra
mucilages
emulsifiers
hydrocolloids
Colloids
Maillard reaction
Polysaccharides
Heat treatment
emulsifying
Proteins
extracts
polysaccharides
Bovine Serum Albumin
Hot Temperature
Emulsions
heat treatment
thickeners
hexadecane

Cite this

Dimopoulou, M., Temenouga, V., Charitidis, T., Avgidou, M., Karayannakidis, P. D., Kalogianni, E. P., ... Ritzoulis, C. (2016). Novel Emulsifiers as Products from Internal Maillard Reactions in Okra Hydrocolloid Mucilage. Food Hydrocolloids, 52, 972-981. https://doi.org/10.1016/j.foodhyd.2015.08.026
Dimopoulou, M. ; Temenouga, V. ; Charitidis, T. ; Avgidou, M. ; Karayannakidis, P. D. ; Kalogianni, E. P. ; Panayiotou, C. ; Ritzoulis, C. / Novel Emulsifiers as Products from Internal Maillard Reactions in Okra Hydrocolloid Mucilage. In: Food Hydrocolloids. 2016 ; Vol. 52. pp. 972-981.
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Dimopoulou, M, Temenouga, V, Charitidis, T, Avgidou, M, Karayannakidis, PD, Kalogianni, EP, Panayiotou, C & Ritzoulis, C 2016, 'Novel Emulsifiers as Products from Internal Maillard Reactions in Okra Hydrocolloid Mucilage', Food Hydrocolloids, vol. 52, pp. 972-981. https://doi.org/10.1016/j.foodhyd.2015.08.026

Novel Emulsifiers as Products from Internal Maillard Reactions in Okra Hydrocolloid Mucilage. / Dimopoulou, M.; Temenouga, V.; Charitidis, T.; Avgidou, M.; Karayannakidis, P. D.; Kalogianni, E. P.; Panayiotou, C.; Ritzoulis, C.

In: Food Hydrocolloids, Vol. 52, 01.01.2016, p. 972-981.

Research output: Contribution to journalArticle

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Dimopoulou M, Temenouga V, Charitidis T, Avgidou M, Karayannakidis PD, Kalogianni EP et al. Novel Emulsifiers as Products from Internal Maillard Reactions in Okra Hydrocolloid Mucilage. Food Hydrocolloids. 2016 Jan 1;52:972-981. https://doi.org/10.1016/j.foodhyd.2015.08.026