Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties

Abstract: This study aims to assess the physicochemical and mechanical properties of O/W emulsion gels formulated with quinoa protein partial hydrolysates (QPH). The effect of varying QPH concentrations (0.5%, 1%, and 2%) on these attributes was also investigated. The QPH were obtained from quinoa...

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Detalles Bibliográficos
Autores principales: Lingiardi, Nadia, Galante, Micaela, Spelzini, Darío
Otros Autores: 0000-0003-1968-8637
Formato: Artículo
Lenguaje:Inglés
Publicado: Springer 2024
Materias:
QUINOA
GELES ALIMENTICIOS
HIDROLISIS
ENZIMAS
PROPIEDADES FISICOQUIMICAS
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/18232
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-18232
record_format dspace
spelling I33-R139-123456789-182322024-06-07T05:01:28Z Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties Lingiardi, Nadia Galante, Micaela Spelzini, Darío 0000-0003-1968-8637 QUINOA GELES ALIMENTICIOS HIDROLISIS ENZIMAS PROPIEDADES FISICOQUIMICAS Abstract: This study aims to assess the physicochemical and mechanical properties of O/W emulsion gels formulated with quinoa protein partial hydrolysates (QPH). The effect of varying QPH concentrations (0.5%, 1%, and 2%) on these attributes was also investigated. The QPH were obtained from quinoa protein concentrate (QPC) after treatment with alcalase. Surface hydrophobicity ( S0) and emulsifying properties of QPH suspensions were determined. Microstructure, color, water holding capacity (WHC), thermal stability, as well as textural properties of the formulated emulsion gels, were also evaluated. After the hydrolysis treatment, S0 exhibited a significant increase (p = 0.006). The emulsifying activity of QPH also increased (p = 0.002), while the emulsion stability decreased (p < 0.000) as QPH concentrations increased. Confocal laser scanning microscopy images showed that in QPH-based emulsion gels, oil droplets seemed to be more associated with each other forming a three-dimensional network that was less bound to the matrix, in comparison with QPC-based emulsion gels. In addition, hydrolysis produced a significant reduction in WHC of emulsion gels (p = 0.000); however, in all samples evaluated the WHC was around 70%. Furthermore, after heat treatment, there was a decrease in this parameter (p < 0.000). The evaluation of textural properties showed that hardness was significantly lower for emulsion gels formulated with QPH (p < 0.000); whereas no differences between emulsion gels with 0.5% QPC and those with 0.5, 1, and 2% QPH were obtained. Therefore, hydrolysates have the potential to be used in emulsion gel formulation and could be applied to the development of soft-solid food products. 2024-06-06T09:16:37Z 2024-06-06T09:16:37Z 2024 Artículo Lingiardi, N., Galante, M., Spelzini, D. Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties [en línea]. Food Biophysics. 2024. 19(2). doi: 10.1007/s11483-023-09817-3. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18232 1557-1858 (online) 1557-1866 (impreso) https://repositorio.uca.edu.ar/handle/123456789/18232 10.1007/s11483-023-09817-3 eng Acceso restringido http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf Springer Food Biophysics. 2024. 19(2)
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic QUINOA
GELES ALIMENTICIOS
HIDROLISIS
ENZIMAS
PROPIEDADES FISICOQUIMICAS
spellingShingle QUINOA
GELES ALIMENTICIOS
HIDROLISIS
ENZIMAS
PROPIEDADES FISICOQUIMICAS
Lingiardi, Nadia
Galante, Micaela
Spelzini, Darío
Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties
topic_facet QUINOA
GELES ALIMENTICIOS
HIDROLISIS
ENZIMAS
PROPIEDADES FISICOQUIMICAS
description Abstract: This study aims to assess the physicochemical and mechanical properties of O/W emulsion gels formulated with quinoa protein partial hydrolysates (QPH). The effect of varying QPH concentrations (0.5%, 1%, and 2%) on these attributes was also investigated. The QPH were obtained from quinoa protein concentrate (QPC) after treatment with alcalase. Surface hydrophobicity ( S0) and emulsifying properties of QPH suspensions were determined. Microstructure, color, water holding capacity (WHC), thermal stability, as well as textural properties of the formulated emulsion gels, were also evaluated. After the hydrolysis treatment, S0 exhibited a significant increase (p = 0.006). The emulsifying activity of QPH also increased (p = 0.002), while the emulsion stability decreased (p < 0.000) as QPH concentrations increased. Confocal laser scanning microscopy images showed that in QPH-based emulsion gels, oil droplets seemed to be more associated with each other forming a three-dimensional network that was less bound to the matrix, in comparison with QPC-based emulsion gels. In addition, hydrolysis produced a significant reduction in WHC of emulsion gels (p = 0.000); however, in all samples evaluated the WHC was around 70%. Furthermore, after heat treatment, there was a decrease in this parameter (p < 0.000). The evaluation of textural properties showed that hardness was significantly lower for emulsion gels formulated with QPH (p < 0.000); whereas no differences between emulsion gels with 0.5% QPC and those with 0.5, 1, and 2% QPH were obtained. Therefore, hydrolysates have the potential to be used in emulsion gel formulation and could be applied to the development of soft-solid food products.
author2 0000-0003-1968-8637
author_facet 0000-0003-1968-8637
Lingiardi, Nadia
Galante, Micaela
Spelzini, Darío
format Artículo
author Lingiardi, Nadia
Galante, Micaela
Spelzini, Darío
author_sort Lingiardi, Nadia
title Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties
title_short Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties
title_full Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties
title_fullStr Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties
title_full_unstemmed Emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties
title_sort emulsion gels based on quinoa protein hydrolysates, alginate, and high‑oleic sunflower oil: evaluation of their physicochemical and textural properties
publisher Springer
publishDate 2024
url https://repositorio.uca.edu.ar/handle/123456789/18232
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AT galantemicaela emulsiongelsbasedonquinoaproteinhydrolysatesalginateandhigholeicsunfloweroilevaluationoftheirphysicochemicalandtexturalproperties
AT spelzinidario emulsiongelsbasedonquinoaproteinhydrolysatesalginateandhigholeicsunfloweroilevaluationoftheirphysicochemicalandtexturalproperties
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