Functional and emulsification characteristics of phospholipids and derived o/w emulsions from peony seed meal

• Published in: Food chemistry 2022-09, Vol.389, p.133112-133112, Article 133112
• Main Authors: Xia, Zi-Wei, Zhang, Jian-Guo, Ni, Zhi-Jing, Zhang, Fan, Thakur, Kiran, Hu, Fei, Wei, Zhao-Jun
• Format: Article
• Language: English
• Subjects: Anti-oxidation ability; Emulsifying properties; Peony seed meal; Peony seed phospholipids
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133112

[Display omitted] •Phospholipids were extracted from peony seed meal dreg.•Special ratio of phospholipid fraction content was observed in peony seed phospholipids.•Peony seed phospholipids were enriched in polyunsaturated fatty acids.•Emulsions formed with peony seed phospholipids had appreciable stability.•Peony seed phospholipids improved the antioxidant properties of resulting emulsions. Peony seed phospholipids (PPLs), a kind of multifunctional plant-like phospholipids were extracted from peony seed meal. We investigated the functional properties of PPLs and compared their emulsification performance in corn oil-peony seed oil o/w emulsion systems with that of soy lecithin (DPLs). The PPLs were characterized with the higher content of phosphatidylcholine (PC) (416 ± 28 mg/g) and lyso-phosphatidylcholine (LPC) (43 ± 14 mg/g) fractions, and lower content of phosphatidylethanolamine (PE) (71 ± 13 mg/g). The polyunsaturated fatty acids showed higher content (83.25%), with the highest content of linoleic acid (46.05%) in PPLs. PPLs-emulsions showed smaller average particle size and higher loaded peony seed oil content at pH 5, temperature 50 °C, and about 60% corn oil content. PPLs-emulsions imparted better hydroxyl radical scavenging efficiency and reducing power than DPLs. Our results suggest that PPLs can be used as emulsifiers with improved antioxidant properties.