High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations

Zuo, Zhongyu; Zhang, Xinxia; Li, Ting; Zhou, Jianjun; Yang, Yang; Bian, Xiaobo; Wang, Li

doi:10.1016/j.foodchem.2021.132011

Cited by 53 publications

(13 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As compared to other studies that produced protein and protein-polysaccharide-based HIPEs using the one-pot homogenization method (under slightly different time and speed operating conditions), the results of this study produced emulsions and HIPEs with relatively smaller or comparable droplet sizes. For instance, Zuo et al [ 16 ] produced HIPEs using sonicated quinoa protein isolate (QPI) and peanut oil (Φ = 80%) and reported D [4,3] values within the range of 30–52 μm for HIPEs fabricated by sonicated QPI at low pH (3 and 5) and of 14–24 μm for those fabricated in neutral and alkaline conditions, which was the case for the present study in which the pH of aquafaba was quantified close to neutral (6.38 ± 0.01). In the study of Vélez-Erazo et al [ 15 ], who produced sunflower oil (Φ = 74–96%) HIPEs with pea protein isolate and different polysaccharides (i.e., xanthan gum, carrageenan, gum Arabic, alginate, gellan gum, tara gum, locust bean gum, and pectin), D [4,3] was in the range of 16.24–25.79 µm (depending on the polysaccharide used).…”

Section: Resultsmentioning

confidence: 99%

“…Following centrifugation, all the samples were separated into three layers as was reported in previous studies with protein HIPEs [ 16 , 33 , 34 ]. The top layer consisted of the oil fraction and was quantified in terms of oil loss upon centrifugation ( Figure 5 a).…”

Section: Resultsmentioning

confidence: 99%

“…One important application of HIPEs is as an alternative to partially hydrogenated oils (PHOs), and, in turn, trans-fatty acids (TFAs) as hydrogenation leads to the production of TFAs [ 13 ]. Recently, protein-stabilized HIPEs have been developed using a simple one-pot homogenization method, in which mixtures of oil and aqueous protein solution are sheared for short times [ 14 , 15 , 16 ]. In this context, this study aims to evaluate the use of chickpea aquafaba (CA) from a Brazilian cultivar (BRS Aleppo) as a structuring agent to structure canola oil (CO) in the form of conventional emulsions and HIPE through the one-pot homogenization method and its storage stability for a period of 60 days at 25 °C.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Karatay

Galvão

Hubinger

2022

Foods

View full text Add to dashboard Cite

Aquafaba is a liquid residue of cooked pulses, which is generally discarded as waste. However, it is rich in proteins and, thus, can be used as a plant-based emulsifier to structure vegetable oil. This study investigates chickpea aquafaba (CA) as an agent to structure different oil phase volumes (Φ) of canola oil (CO). CO was structured in the form of conventional emulsions (EΦ65% and EΦ70%) and high internal phase emulsion (HIPE) (EΦ75%) by the one-pot homogenization method. Emulsions were evaluated for a period of 60 days at 25 °C in terms of average droplet size (11.0–15.9 µm), microscopy, rheological properties, and oil loss (<1.5%). All systems presented predominantly elastic behavior and high resistance to coalescence. EΦ75% was the most stable system throughout the 60 days of storage. This study developed an inexpensive and easy to prepare potential substitute for saturated and trans-fat in food products. Moreover, it showed a valuable utilization of an often-wasted by-product and its conversion into a food ingredient.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Karatay

Galvão

Hubinger

2022

Foods

View full text Add to dashboard Cite

show abstract

“…Ultrasound affects the secondary and tertiary structure of proteins, resulting in an increase in protein solubility, a decrease in particle diameters, and also an increase in the contact angle, thus improving the emulsification capacity [ 18 , 19 ]. Acid-base properties can regulate the protein morphology, which further affects the microstructure, physical stability, and rheological properties of high internal phase emulsions [ 20 ]. Through ion induction, proteins can produce a salt bridge effect, become hydrophobic, and act as hydrogen bonds.…”

Section: Hippe Stabilized By Solid Particlementioning

confidence: 99%

Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing

Liu

Zhi

et al. 2022

Nanomaterials

View full text Add to dashboard Cite

High internal phase Pickering emulsion (HIPPE) is a type of emulsion stabilized by solid particles irreversibly adsorbed on an interfacial film, and the volume fraction of the dispersed phase (Φ) is larger than the maximum packing volume fraction (Φmax). Proteins, polysaccharides, and their composite particles can be used as good particle stabilizers. The contact angle can most intuitively demonstrate the hydrophilicity and hydrophobicity of the particles and also determines the type of emulsions (O/W or W/O type). Particles’ three-phase contact angles can be adjusted to about 90° by compounding or modification, which is more conducive to emulsion stability. As a shear thinning pseudoplastic fluid, HIPPE can be extruded smoothly through 3D printer nozzles, and its high storage modulus can support the structure of printed products. There is huge potential for future applications in 3D printing of food. This work reviewed the biomacromolecules that can be used to stabilize food-grade HIPPE, the stabilization mechanism of the emulsions, and the research progress of food 3D printing to provide a reference for the development of advanced food products based on HIPPE.

show abstract

“…Quinoa, as a pseudo-cereal crop, is considered important protein crop because of its amino acidic profile, gluten-free, high antioxidant content, bioactive properties, high nutrient content (i.e., Ca, P, B, Fe, K, Mg) and vitamins like B1, B2, B3, B6, and E [116]. Quinoa can also be used as an alternative for vegan diets, including in quinoa-based gels [128,129], quinoa protein isolates [130,131], to produce high-quality protein and low-cost enriched pasta [132], and quinoa protein fortification [133].…”

Section: Source Of Proteins (The Country If Any)mentioning

confidence: 99%

A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

et al. 2022

View full text Add to dashboard Cite

The Kingdom of Plantae is considered the main source of human food, and includes several edible and medicinal plants, whereas mushrooms belong to the Kingdom of fungi. There are a lot of similar characteristics between mushrooms and higher plants, but there are also many differences among them, especially from the human health point of view. The absences of both chlorophyll content and the ability to form their own food are the main differences between mushrooms and higher plants. The main similar attributes found in both mushrooms and higher plants are represented in their nutritional and medicinal activities. The findings of this review have a number of practical implications. A lot of applications in different fields could be found also for both mushrooms and higher plants, especially in the bioenergy, biorefinery, soil restoration, and pharmaceutical fields, but this study is the first report on a comparative photographic review between them. An implication of the most important findings in this review is that both mushrooms and plants should be taken into account when integrated food and energy are needed. These findings will be of broad use to the scientific and biomedical communities. Further investigation and experimentation into the integration and production of food crops and mushrooms are strongly recommended under different environmental conditions, particularly climate change.

show abstract

High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations

Cited by 53 publications

References 39 publications

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba

Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing

A Comparative Photographic Review on Higher Plants and Macro-Fungi: A Soil Restoration for Sustainable Production of Food and Energy

Contact Info

Product

Resources

About