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...
Saved in:
| Other Authors: | , , , , , |
|---|---|
| Format: | eBook |
| Language: | English |
| Subjects: | |
| Online Access: | https://repositoriobiblio.unach.cl/handle/123456789/1274 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
MARC
| LEADER | 00000nam a22000005a 4500 | ||
|---|---|---|---|
| 001 | 58-2019 | ||
| 003 | CL-ChUAC | ||
| 005 | 20250115163051.0 | ||
| 006 | m o d | | ||
| 007 | cr cn||||||||| | ||
| 008 | 210422s2019 ne |||||s|||| 000 ||eng d | ||
| 022 | |a 0023-6438 | ||
| 040 | |a CL-ChUAC |b spa |c CL-ChUAC | ||
| 041 | |a eng |b eng |f eng | ||
| 245 | 1 | 0 | |a Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions |c Gipsy Tabilo-Munizaga ; Ricardo Villalobos-Carvajal ; Carolina Herrera-Lavados ; Luis Moreno-Osorio ; Marcela Jarpa-Parra ; Mario Pérez-Won |
| 336 | |2 rdacontent |a text |b txt | ||
| 337 | |2 rdamedia |a unmediated |b n | ||
| 338 | |2 rdacarrier |a volume |b nc | ||
| 520 | 3 | |a 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. | |
| 650 | 4 | |a Nanoemulsion | |
| 650 | 4 | |a Lentil protein | |
| 650 | 4 | |a High-pressure homogenization | |
| 650 | 4 | |a Particle size distribution | |
| 650 | 4 | |a Interfacial tension | |
| 700 | 1 | |a Tabilo-Munizaga, Gipsy |e coautor | |
| 700 | 1 | |a Villalobos-Carvajal, Ricardo |e coautor | |
| 700 | 1 | |a Herrera-Lavados, Carolina |e coautor | |
| 700 | 1 | |a Moreno-Osorio, Luis |e coautor | |
| 700 | 1 | |a Jarpa-Parra, Marcela |e coautor | |
| 700 | 1 | |a Pérez-Won, Mario |e coautor | |
| 773 | |d Países Bajos |g Volume 101, March 2019, Pages 590-598 |t LWT-Food Science and Technology [artículo de revista] | ||
| 856 | 4 | 1 | |u https://repositoriobiblio.unach.cl/handle/123456789/1274 |
| 942 | |2 ddc |c AREV | ||
| 999 | |c 2366233 |d 2366233 | ||