Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

Ruiz-Márquez, D; Partal, P.; Franco, J.M.; Gallegos, C.

doi:10.3989/gya.112309

Cited by 8 publications

(4 citation statements)

References 30 publications

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“…The membrane interfacial resistance against coalescence depends largely on the concentration of the emulsifier molecules, their chemical properties and structural dimensions, the electrical charge of the emulsifier and the intermolecular interactions (SAIKI et al, 2007;THANASUKARN et al, 2004). In addition, Ruiz-Márquez et al (2010), prepared oil-in-water emulsions made with tuna proteins and found that the dynamic viscoelastic functions showed behaviour similar to that of the emulsion of the present study.…”

Section: Determination Of a Linear Viscoelastic Zonesupporting

confidence: 55%

“…In the stability studies, after eight months Lorenzo et al (2008) were able to visually observe low fat emulsion destabilization in a blend of guar gum and xanthan gum (2% maximum), Some studies have demonstrated a dependence on the storage modulus and loss modulus related to the frequency, as well as a close relationship with the nature of the emulsifier used, and the method used to manufacture the emulsion (RUIZ-MÁRQUEZ et al, 2010). As in the case of Taherian et al (2011), the addition of whey protein resulted in a decrease in G' and G'' as the storage time progressed, which is indicative of a destabilizing type of emulsion, consistent with the results of the present study.…”

Section: Frequency Sweepsmentioning

confidence: 99%

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Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids

Zapata

Rodríguez-Barona

Gómez

2015

Braz. J. Food Technol.

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This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G''), showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product.

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Section: Determination Of a Linear Viscoelastic Zonesupporting

confidence: 55%

Section: Frequency Sweepsmentioning

confidence: 99%

Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids

Zapata

Rodríguez-Barona

Gómez

2015

Braz. J. Food Technol.

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“…Surfactants obtained directly from renewable natural materials are gaining more and more attention since they are more eco-friendly than traditional ones (Gómez, 2009;Ruiz-Márquez et al, 2010). Polyoxyethylene glycerol esters derived from cocoa oil are non-ionic surfactants obtained from a renewable source which fulfill the environmental and toxicological requirements to be used as emulsifying agents (Bermejo et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization

et al. 2015

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SUMMARY:The goal of this work was to investigate the influence of the emulsification method on the rheological properties, droplet size distribution and physical stability of O/W green emulsions formulated with an eco-friendly surfactant derived from cocoa oil. The methodology used can be applied to other emulsions. Polyoxyethylene glycerol esters are non-ionic surfactants obtained from a renewable source which fulfill the environmental and toxicological requirements to be used as eco-friendly emulsifying agents. In the same way, N,NDimethyloctanamide and α-Pinene (solvents used as oil phase) could be considered green solvents. Emulsions with submicron mean diameters and slight shear thinning behavior were obtained regardless of the homogenizer, pressure or number of passes used. All emulsions exhibited destabilization by creaming and a further coalescence process which was applied to the coarse emulsion prepared with a rotor-stator homogenizer. The emulsion obtained with high pressure at 15000 psi and 1-pass was the most stable. KEYWORDS: Eco-friendly surfactant; Ecological emulsion; High pressure homogenization by microchannels; Multiple light scattering; RheologyRESUMEN: Propiedades reológicas y estabilidad física de emulsiones ecológicas estabilizadas por un tensioactivo derivado del aceite de coco y homogeneización de alta presión. El objetivo de este trabajo fue estudiar la influencia del método de emulsificación sobre las propiedades reológicas, la distribución de tamaños de gota y la estabilidad física de emulsiones verdes O/W formuladas con un tensioactivo derivado del aceite de coco respetuoso con el medioambiente. La metodología empleada puede ser aplicada a cualquier otro tipo de emulsiones. Los ésteres polietoxilados de glicerina son tensioactivos no iónicos obtenidos de fuentes renovables que cumplen requisitos medioambientales y toxicológicos para ser usados como agentes emulsionantes ecológicos. Del mismo modo, la N,N-dimetil octanamida y el α-Pineno (disolventes usados como fase oleosa) pueden ser considerados como disolventes verdes. Se han obtenido emulsiones con diámetros medio submicrónicos y comportamiento ligeramente pseudoplástico independientemente del equipo, la presión o el número de pasadas empleados. Todas las emulsiones presentaron desestabilización por cremado y un proceso posterior de coalescencia que fue completado por la pre-emulsión preparada con un homogeneizador rotor estator. La emulsión obtenida con el homogeneizador de alta presión a 15000 psi y 1-pasada fue la más estable.

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“…While the best known of proteins for use as emulsifiers raw materials are animal origin i.e., eggs and milk, vegetable sources are being used increasingly, such as soybean, peas, lupins or wheat gluten (Bengoechea, et al, 2006(Bengoechea, et al, , 2008Ruiz-Márquez et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF

Cano¹,

García‐Zapateiro²,

Zárate³

2017

Ing. Inv.

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Emulsiones alimentarias del tipo aceite en agua preparadas con harina con alto contenido proteico a partir de cabezas de camarón (Penaeus vannamei)Yuli Cano 1 , Yeneima Zarate 2 , and Luis A. García-Zapateiro 3 ABSTRACTThe use of flour from shrimp (Penaeus vannamei) heads with a high content of protein (SHF) to stabilize food emulsions type oil in water (o/w) is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w) using the SHF due to the high percentage in proteins; for this procedure a physicochemical and bromatological characterization of flour of shrimps (Penaeus vannamei) heads has been done, in which a percentage of protein 51 %, moisture of 11,82 %, fat 8,52 % and 22,23 % of ash has been obtained. The base emulsions may be used in food products such as salad dressing, mayonnaise, spreads, dressings and other products. The different emulsions with adequate rheological and microstructural characteristics were prepared using different concentrations of palm oil (20, 30 and 40%w/w) and different concentrate of SHF (0,5, 1 and 2 % w/w). Therefore, we have obtained a food emulsion stable type oil in water (O/W) with 2 % w/w of SHF, which presented a behavior non-Newtonian fluid type shear-thinning and homogeneous distribution of droplets.Keywords: shrimps (Penaeus vannamei) heads flour -SHF, emulsion, rheology, shear-thinning. RESUMENEl uso de harinas obtenidas a partir de las cabezas de camarones (Penaeus vannamei) -SHF con un altos contenido en proteína para la estabilización de emulsiones alimentarias del tipo de aceite en agua (O/W) son una alternativa para poder aprovechar estos residuos de la industria del camarón. El objetivo de este trabajo fue preparar emulsiones alimentarias aceite en agua (O/W), utilizando la SHF, debido a su alto porcentaje de proteínas. Se realizó la caracterización fisicoquímica y bromatological de la harina SHF, obteniendo unos porcentajes del 51 % en proteína, 11,82 % de humedad, 8,52 % de grasa y 22,23 % de ceniza. Las emulsiones logradas pueden ser utilizadas en productos alimenticios tales como ensaladas, mayonesa, productos para untar, aderezos, entre otros. Se prepararon emulsiones bases con diferentes concentraciones de aceite de palma (20, 30 y 40 % w/w) y de SHF (0,5, 1 y 2 % w/w). A las diferentes emulsiones que presentaron estabilidad se les realizaron las caracterizaciones reológicas y microestructural. Por lo tanto, se obtuvieron emulsiones estables del tipo aceite en agua (O/W) con 2 % w/w de SHF que presenta un comportamiento no newtoniano del tipo reofluidificante y la distribución homogénea de gotitas.Palabras clave: Harina de cabezas de camarón (Penaeus vannamei)-SHF, emulsión, reología, reofluidificante.

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Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

Cited by 8 publications

References 30 publications

Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids

Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids

Rheological properties and physical stability of ecological emulsions stabilized by a surfactant derived from cocoa oil and high pressure homogenization

Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF

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