Artículo
Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates
Fecha de publicación:
01/2022
Editorial:
Elsevier
Revista:
Current Research in Food Science
ISSN:
2665-9271
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The emulsifying properties of tofu-whey concentrates (TWCs) at pH 3.0, 4.0, and 5.0, and the stability of the resultant oil-in-water emulsions against freeze-thawing (24 h, −20 °C) and controlled or mechanical stress (orbital stirring at 275 rpm, 40 min) were addressed. TWCs were prepared from tofu-whey by heating at 50 °C (8.0 kPa) or 80 °C (24.0 kPa), dialysis (4 °C, 48 h), and freeze-drying, giving the samples TWC50 and TWC80, respectively. The particle size and interfacial properties at the oil/water interface were measured. Emulsions were prepared by mixing the TWC aqueous dispersions (1.0% protein w/w) and refined sunflower oil (25.0% w/w) by high-speed and ultrasound homogenization. The preparation of TWCs at higher temperatures (80 °C) promoted the formation of species of larger particle size, a slight decrease of interfacial activity, and the adsorption of more rigid biopolymer structures associated with an increase of film viscoelasticity in interfacial rheology measurements. The emulsifying properties of both concentrates were enhanced with decreasing pH (5.0–3.0), through a significant decrease of particle size (D4,3) and flocculation degree (FD), but only those prepared with TWC80 exhibited higher stability to freeze-thawing and mechanical stress at pH 3.0. This could be ascribed to a combination of low initial D4,3 and FD values, high protein load, and the presence of rigid species that impart high viscoelasticity to the oil/water interface. These results would be of great importance for the utilization of TWCs as food emulsifiers in acidic systems to impart high stability to environmental stresses.
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Licencia
Identificadores
Colecciones
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Henao Ossa, Johan Sebastian; Wagner, Jorge Ricardo; Palazolo, Gonzalo Gastón; Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates; Elsevier; Current Research in Food Science; 5; 1-2022; 498-505
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