| Texto completo | |
| Autor(es): |
Albano, Kivia M.
;
Ferreira, Sungil
;
de Oliveira, Caroline P.
;
Nicoletti, Vdania R.
Número total de Autores: 4
|
| Tipo de documento: | Artigo Científico |
| Fonte: | FOOD AND BIOPRODUCTS PROCESSING; v. 154, p. 16-pg., 2025-12-01. |
| Resumo | |
Mixtures of soy protein isolate and sodium alginate that result in phase separation under certain conditions are of interest for creating new structures and acting as emulsifiers/stabilizers of emulsions, and the performance of the formed supramolecular structures can be affected by the homogenization method applied. The aim of this study was to evaluate the interaction between soy protein isolate (SPI) and sodium alginate (ALG) at varying SPI:ALG ratios (1:1-5:1), with and without ultrasound (US) treatment, and to characterize their physical properties. Additionally, we assessed the stability of emulsions with different oil contents (15 %, 20 % and 25 %) formulated using SPI:ALG ratios of 1:1 and 4:1. Emulsions were prepared using two homogenization methods: ultrasound and high-pressure processing. Biopolymers showed the highest interaction at pH 3.5. Turbidimetry indicated greater complexation at higher protein ratios, and sonication reduced the complex sizes. All sonicated emulsions were unstable, presenting cream phases with large droplet sizes, shear-thinning behavior, and G' > G'', characterizing structured materials. However, emulsions with a higher alginate concentration (1:1) presented longer stability. High-pressure homogenized emulsions were completely stable, with D-3,D-2 around 38 mu m. Heating-cooling ramps demonstrated the effect of temperature and the biopolymer's ratio. Confocal microscopy indicated that emulsion destabilization occurred through flocculation and coalescence. Ultrasound provided creams with better attributes and stability for 7 days, while high pressure stabilized the emulsions, allowing for various applications in the food industry. (AU) | |
| Processo FAPESP: | 13/10842-9 - Sistemas complexos de baixo teor de lipídeos estabilizados pela interação eletrostática entre biopolímeros com aplicação de ultrassom ou alta pressão. |
| Beneficiário: | Kivia Mislaine Albano |
| Modalidade de apoio: | Bolsas no Brasil - Doutorado |
| Processo FAPESP: | 14/02910-7 - Emulsões O/W estabilizadas pela interação eletrostática entre proteínas e polissacarídeos: aplicação como substitutos de gordura e na microencapsulação de compostos bioativos |
| Beneficiário: | Vânia Regina Nicoletti Telis |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |
| Processo FAPESP: | 19/19103-0 - XXXIX Congresso Brasileiro de Sistemas Particulados - ENEMP 2019 |
| Beneficiário: | Carlos Alexandre Moreira da Silva |
| Modalidade de apoio: | Auxílio Organização - Reunião Científica |