Conclusions
Our results are original to demonstrate the potential of oleoresins
obtained from sorghum grain for value-added food applications. The
oleoresins are rich in polyphenols with strong antioxidant potential as
expected related to characteristics of the sorghum grain. The
composition and structural properties of the oleoresins can be modulated
by using novel ILs with composite anions and cations. Therefore, ILs can
offer great potential for clean and controlled extraction of oleoresins
as compared to traditional solvent extraction. Moreover, the wet milling
process via the use of ball mill can help to break solid enclosure to
improve extraction yield, and at the same time improve protein
functionality for higher emulsification power.