Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and...

Area of Science:

• Food Science
• Emulsion Technology
• Nutritional Science

Background:

• Oat bran components (protein, soluble fiber) and olive oil possess unique properties suitable for creating oil-in-water (O/W) vegetable emulsions.
• These emulsions have potential applications as fat and meat replacements in food products.

Purpose of the Study:

• To investigate the formulation of O/W emulsions using varying oat bran concentrations and olive oil.
• To evaluate the composition, technological properties, and lipid structural characteristics of these emulsions.

Main Methods:

• Formulation of four O/W emulsions (OBE10, OBE15, OBE20, OBE30) with 40% olive oil and 10-30% oat bran concentrations.
• Assessment of composition, thermal stability, pH, texture, and lipid structural characteristics.

Main Results:

• Emulsions with lower oat bran content (OBE10) exhibited aggregated droplet structures.
• Lower oat bran concentrations correlated with reduced thermal stability and hardness.
• Differences in oat protein and beta-glucan concentrations influenced emulsion properties.

Conclusions:

• The study establishes a link between the composition, technological, and structural properties of oat bran-based olive oil O/W emulsions.
• Findings can guide the selection of optimal oat bran concentrations for developing healthier food products, such as meat alternatives.