Maillard Reaction-based Routes for Stable Food Emulsions

Résumé du livre

The second part of the thesis was designed to study MRPs extracted from food (dark roasted coffee): Chapter 5 aimed to explore the potential of melanoidins (high molecular weight fractions of the coffee brew) to physically stabilize emulsions. Therefore, coffee melanoidins were used to prepare emulsions that have a light brown, opaque, and homogeneous appearance with a nearly monomodal size distribution. It was shown that the polysaccharide-rich fractions from the melanoidins were present at the interface, whereas the protein-rich fractions remained in the continuous phase. This study shows the promising potential of coffee melanoidins as sustainable physical stabilizers of emulsions. In Chapter 6, we investigated the dual functionality of coffee melanoidin fractions with different molecular weights. When used as emulsifiers, coffee brew and (non-defatted) high molecular weight fraction (HMWF) of coffee brew were able to form emulsions that are both physically and oxidatively stable. When added to the continuous phase of the stock WPI-stabilized emulsions, all coffee fractions (coffee brew, its HMWF and low molecular weight fraction (LMWF)) were able to slow down lipid oxidation considerably without significantly changing the physical stability of the stock emulsions. This chapter shows that coffee ingredients can serve as dual-functional stabilizers in emulsions.