Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers |
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Authors: | Sekove Vodo Kunihiko Uemura Mitsutoshi Nakajima Marcos A Neves |
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Affiliation: | 1. Tsukuba Life Science Innovation Program (T-LSI), University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki, 305-8572 Japan;2. Food Research Institute, NARO, 2-1-12 Kannondai, Tsukuba, Ibaraki, 305-8642 Japan |
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Abstract: | Synthetic emulsifiers in food industries are being replaced with a customer-friendly food ingredient that is derived from biomass using sustainable green technologies. After hydrothermal liquefaction treatment, raw bagasse (21%), pith (26%), and rind portions (25%) were obtained with reduced ash contents. As aqueous extracts, with oligosaccharides and lignin residues, it was used in the preparation of oil-in-water emulsions with 5% soybean oil. Results showed that the emulsions stabilised the oil droplets with particle size between 11 and 17 µm by steric repulsion with raw bagasse-stabilised emulsion showing a better stability at 25 °C (31 days). It was demonstrated that raw bagasse extracts, without alteration, maybe a potential unconventional source for food-grade emulsifiers by integrating a versatile thermochemical conversion of waste without the use of chemicals. |
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Keywords: | Bagasse biomass hydrothermal liquefaction lignin natural emulsifier oil-in-water emulsion |
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