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.