Fractionation of a hydrocolloid emulsifier reclaimed from winery waste

•A natural emulsifier is extracted from wine processing waste.•The natural extract is fractionated via preparative size exclusion chromatography.•The natural emulsifier consists of 4 main molecular populations of different MW.•The chemical composition and surface activity of each population is asses...

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Published in:	Food chemistry Vol. 301; p. 125259
Main Authors:	Pavlou, Alexandros, Panayiotou, Costas, Kalogianni, Eleni P., Georgiou, Despoina, Ritzoulis, Christos
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 15-12-2019
Subjects:	Emulsifiers Emulsion Interfacial tension Pickering stabilization Preparative size exclusion chromatography Winery waste UV Winery waste MALLS MS DLS MW AIS bp Preparative size exclusion chromatography SEC AR Emulsion FTIR O/W Interfacial tension RI Emulsifiers Pickering stabilization GPC SLS GC HPLC ATR
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Abstract	•A natural emulsifier is extracted from wine processing waste.•The natural extract is fractionated via preparative size exclusion chromatography.•The natural emulsifier consists of 4 main molecular populations of different MW.•The chemical composition and surface activity of each population is assessed.•This information is used as to model the collective action of the composite extract. 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.
AbstractList	•A natural emulsifier is extracted from wine processing waste.•The natural extract is fractionated via preparative size exclusion chromatography.•The natural emulsifier consists of 4 main molecular populations of different MW.•The chemical composition and surface activity of each population is assessed.•This information is used as to model the collective action of the composite extract. 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. 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.
ArticleNumber	125259
Author	Pavlou, Alexandros Georgiou, Despoina Panayiotou, Costas Kalogianni, Eleni P. Ritzoulis, Christos
Author_xml	– sequence: 1 givenname: Alexandros surname: Pavlou fullname: Pavlou, Alexandros organization: Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece – sequence: 2 givenname: Costas surname: Panayiotou fullname: Panayiotou, Costas organization: Department of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece – sequence: 3 givenname: Eleni P. surname: Kalogianni fullname: Kalogianni, Eleni P. organization: Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece – sequence: 4 givenname: Despoina surname: Georgiou fullname: Georgiou, Despoina organization: Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece – sequence: 5 givenname: Christos orcidid: 0000-0002-9664-8455 surname: Ritzoulis fullname: Ritzoulis, Christos email: critzou@food.teithe.gr organization: Department of Food Science and Technology, International Hellenic University, Sindos Campus, 57400 Thessaloniki, Greece
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Keywords	UV Winery waste MALLS MS DLS MW AIS bp Preparative size exclusion chromatography SEC AR Emulsion FTIR O/W Interfacial tension RI Emulsifiers Pickering stabilization GPC SLS GC HPLC ATR
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Snippet	•A natural emulsifier is extracted from wine processing waste.•The natural extract is fractionated via preparative size exclusion chromatography.•The natural... Complex hydrocolloids have been isolated and fractionated using a consecutive elution process, starting from winery waste. These extracts consist mainly of...
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SubjectTerms	Emulsifiers Emulsion Interfacial tension Pickering stabilization Preparative size exclusion chromatography Winery waste
Title	Fractionation of a hydrocolloid emulsifier reclaimed from winery waste
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