Stability and rheological behavior of buriti oil emulsions (Mauritia flexuosa) containing chickpea protein and pectin

• Grant number: 16/19354-5
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): December 01, 2016
• Effective date (End): November 30, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Vânia Regina Nicoletti Telis
• Grantee: Aline Cássia Figueira
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

The buriti oil provokes interest in researches because is composed by fatty acids, carotenoids and tocopherols, giving it a special nutritive value. However, carotenoids and tocopherols are relatively unstable compounds and the emulsions technology is a good way to encapsulate, protect and release these compounds for use in food industry. To ensure the emulsions stability, it is necessary to add emulsifiers and/or stabilizers. Pectin is the most used stabilizer in acids beverages based in protein, which can form complexes in acid pH. Actually, the most used proteins in food industry are derived especially of whey, soybeans and wheat. But, because of dietary restrictions and preferences, the food manufacturers and consumers are finding alternatives proteins sources. In this context, chickpea is a good alternative to prepare protein isolate because of its high protein content and low cost. Besides, chickpea protein is a promising alternative for people who have some dietary restriction. The analyze of rheological behavior of emulsions have a great importance on industry, because it's necessary to scale operations that depends on the way that the fluid flows. Thus, the objective of this project is to prepare buriti oil emulsions stabilized by chickpea protein and low methoxyl pectin according to system concentration and evaluate the stability and rheological behavior of these emulsions. (AU)