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...

সম্পূর্ণ বিবরণ

সংরক্ষণ করুন:
গ্রন্থ-পঞ্জীর বিবরন
অন্যান্য লেখক: Tabilo-Munizaga, Gipsy (coautor), Villalobos-Carvajal, Ricardo (coautor), Herrera-Lavados, Carolina (coautor), Moreno-Osorio, Luis (coautor), Jarpa-Parra, Marcela (coautor), Pérez-Won, Mario (coautor)
বিন্যাস: বৈদ্যুতিন গ্রন্থ
ভাষা:ইংরেজি
বিষয়গুলি:
অনলাইন ব্যবহার করুন:https://repositoriobiblio.unach.cl/handle/123456789/1274
ট্যাগগুলো: ট্যাগ যুক্ত করুন
কোনো ট্যাগ নেই, প্রথমজন হিসাবে ট্যাগ করুন!
বিবরন
সংক্ষিপ্ত: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.
আইএসএসএন:0023-6438