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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions

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Author(s):
da Silva Anthero, Ana Gabriela [1] ; Comunian, Talita Aline [1] ; Bezerra, Eveling Oliveira [1] ; Hubinger, Miriam Dupas [1]
Total Authors: 4
Affiliation:
[1] Univ Estadual Campinas, Dept Food Engn, Sch Food Engn, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Food and Bioprocess Technology; v. 14, n. 2, p. 310-323, FEB 2021.
Web of Science Citations: 1
Abstract

This work aimed to obtain novel materials from malt modification for using in oil/water emulsions. Malt was modified using stearic acid (2% w/w) in combination with different energy densities (33.8 x 10(6), 60 x 10(6), 72.5 x 10(6), and 107.5 x 10(6) J/m(3)) from ultrasound probe resulting in four materials. These materials were characterized by degree of substitution (DS), amylose content, dextrose equivalent (DE), protein content, solubility, thermal properties, Fourier-transform infrared spectroscopy (FT-IR), crystallinity analysis by X-ray diffraction, and scanning electron microscopy. Emulsions containing 15% total solids (25% canola oil and 75% modified malt as stabilizing agent) were prepared and characterized. Results showed that increasing energy densities produced different effects on malt properties due to an increase in DS, amylose content, and DE values. The sonication process in combination with stearic acid increased malt solubility and the gelatinization temperature of malt, caused modifications of starch crystallinity in the amorphous region and hydrolysis of starch granules, and promoted good stabilizing properties for emulsions containing modified malt. (AU)

FAPESP's process: 15/11984-7 - PRODUCTION OF MICROPARTICLES CONTAINING FAT-SOLUBLE ACTIVE CORES BY ATOMIZATION IN SPRAY DRYING: EFFECT OF EMULSIONS PROPERTIES ON THE CHARACTERISTICS OF THE FINAL PRODUCT
Grantee:Miriam Dupas Hubinger
Support Opportunities: Regular Research Grants
FAPESP's process: 18/20466-8 - Overcoming barriers in the application of oleoresins: Stability and Digestibility of Co-encapsulated Systems with Application in Food Products
Grantee:Miriam Dupas Hubinger
Support Opportunities: Regular Research Grants
FAPESP's process: 18/01710-5 - Influence of the oil-in water emulsion composition on the properties of the structure and functionality of particles obtained by spray drying
Grantee:Talita Aline Comunian
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
Grantee:Miriam Dupas Hubinger
Support Opportunities: Multi-user Equipment Program
FAPESP's process: 18/02132-5 - Microparticles of paprika oleoresin using different wall materials and evaluation of the inducer satiety effect
Grantee:Ana Gabriela da Silva Anthero Rissato
Support Opportunities: Scholarships in Brazil - Doctorate