Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions
The emulsifying properties of pulse proteins offer the possibility to provide functionality to colloidal food systems like nanoemulsions. The objective was to obtain stable lentil nanoemulsions through High-Pressure Homogenization (HPH) (50–300 MPa) using different number of homogenization passes (1...
Sparad:
| Övriga upphovsmän: | , , , , , |
|---|---|
| Materialtyp: | E-bok |
| Språk: | English |
| Ämnen: | |
| Länkar: | http://bibliorepositorio.unach.cl/handle/BibUnACh/1703 |
| Taggar: |
Lägg till en tagg
Inga taggar, Lägg till första taggen!
|
| Sammanfattning: | The emulsifying properties of pulse proteins offer the possibility to provide functionality to colloidal food systems like nanoemulsions. The objective was to obtain stable lentil nanoemulsions through High-Pressure Homogenization (HPH) (50–300 MPa) using different number of homogenization passes (1–3) and emulsifier:oil ratios (1:1, 1:2, 2:1). Oil-in-water nanoemulsions were characterized through particle size distribution, mean droplet size, polidispersity index (PdI), ζ-potential, interfacial tension (IT), stability against creaming, and flow behavior. HPH >100 MPa changed particle size distribution of 1:1 lentil nanoemulsion from multimodal to bimodal, regardless of homogenization passes number. Two homogenization passes and ratios of 1:1 and 2:1 improved reduction of droplet size (587–149 nm) and PdI (0.821–0.168), with no difference between those ratios. ζ-potential values were lower than −30 mV, which can be considered as a stable emulsion. As emulsifiers, lentil proteins decreased IT of water-oil interphase from 16.5 to <7.0 mN/m, regardless pressure treatment applied. Nanoemulsions showed pseudoplastic characteristics at all experimental conditions evaluated. HPH decreased ƞapp, and higher ƞapp were observed with 2:1 ratio. Stable lentil nanoemulsions can be obtained by using 1:1 emulsifier:oil ratio and HPH above 200 MPa with two homogenization passes, which could be used as novel food systems. |
|---|---|
| ISSN: | 0023-6438 |