Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

Author(s)

Velez-Erazo, Eliana Marcela ^[1] ; Bosqui, Karina ^[1] ; Rabelo, Renata S. ^[2] ; Hubinger, Miriam Dupas ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn & Technol, Monteiro Lobato St 80, BR-13083862 Campinas - Brazil

^[2] Brazilian Ctr Res Energy & Mat CNPEM, Brazilian Synchrotron Light Lab LNLS, BR-13083970 Campinas - Brazil

• Document type: Journal article
• Source: Molecules; v. 26, n. 18 SEP 2021.
• Web of Science Citations: 0

Abstract

Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60-43.96 mu m and HIPEs: 8.74-20.38 mu m) and the oil release after 9 weeks of storage at 5 degrees C and 25 degrees C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G ` and G `') increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes. (AU)

• FAPESP's process: 18/11441-1 - Structuring of sunflower oil with vegetable protein and polysaccharides
• Grantee: Karina Bosqui
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• 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: 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: 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