Rheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins

Bengoechea, Carlos; Romero, Alberto; Cordobés, F.; Guerrero, Antonio

doi:10.3989/gya.2008.v59.i1.492

Cited by 6 publications

(4 citation statements)

References 21 publications

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“…In fact, this is the emulsion showing higher values for the viscoelastic functions, whose response is typical of a well-developed elastic network. On the other side, the lowest G' values were obtained for the system stabilized with FB at pH 7.5, which confirm the weakness of the network formed [35,36]. As may be observed, CPstabilized emulsions show higher viscoelastic responses at both pH values.…”

Section: Bulk Rheologysupporting

confidence: 61%

A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions

Félix

Romero

Carrera-Sanchez

et al. 2019

Fluids

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The correlation between interfacial properties and emulsion microstructure is a topic of special interest that has many industrial applications. This study deals with the comparison between the rheological properties of oil-water interfaces with adsorbed proteins from legumes (chickpea or faba bean) and the properties of the emulsions using them as the only emulsifier, both at microscopic (droplet size distribution) and macroscopic level (linear viscoelasticity). Two different pH values (2.5 and 7.5) were studied as a function of storage time. Interfaces were characterized by means of dilatational and interfacial shear rheology measurements. Subsequently, the microstructure of the final emulsions obtained was evaluated thorough droplet size distribution (DSD), light scattering and rheological measurements. Results obtained evidenced that pH value has a strong influence on interfacial properties and emulsion microstructure. The best interfacial results were obtained for the lower pH value using chickpea protein, which also corresponded to smaller droplet sizes, higher viscoelastic moduli, and higher emulsion stability. Thus, results put forward the relevance of the interfacial tension values, the adsorption kinetics, the viscoelastic properties of the interfacial film, and the electrostatic interactions among droplets, which depend on pH and the type of protein, on the microstructure, rheological properties, and stability of legume protein-stabilized emulsions.

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Section: Bulk Rheologysupporting

confidence: 61%

A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions

Félix

Romero

Carrera-Sanchez

et al. 2019

Fluids

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“…9A shows the mechanical spectrum for this emulsion. For angular frequencies \50 rad s -1 , G 0 was higher than G 00 , indicating the development of an internal network, which contributes to the stability [3]. This behavior is characteristic of highly concentrated emulsions, where the plateau region of the G 0 and G 00 moduli is identified.…”

Section: Characterization Of the Clay Emulsionmentioning

confidence: 82%

Laboratory and field performance of biodegradable release agents for hydraulic concrete

et al. 2015

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Raw vegetable oils and their emulsions have been used as biodegradable release agents for concrete. However, there is no scientific explanation linking the chemical composition to their release performance. The present study was divided into two phases. In the first phase, different vegetable oils with varying degrees of refinement were chemically characterized by middle range Fourier transform infrared spectroscopy (Mid-FTIR), and their viscosities were measured. For comparison purposes, two commercial release agents based on mineral oil were used. In the second phase, emulsions containing bleached soybean oil, water and some emulsifiers were prepared. The performance of the oils and emulsions as demolding agents in steel/concrete interfaces was measured by visual rating, image analysis and bond strength. The results indicate that almost all of the vegetable oils showed better performance than that of the two mineral oil-based agents, which is explained by the higher affinity of glycerol esters for metal surfaces and higher intermolecular interactions. The Mid-FTIR espectrum analysis indicates that oils having larger absorption areas under the curve at the methylene group exhibit better performance as release agents. In addition, the Mid-FTIR analysis allowed identification of the main molecular groups and differentiation between oil samples. In the second phase, the water/oil emulsion stabilized with organophilic clay performed the best. In addition to the lubricating effect of the emulsion, the better performance was also due to the saponification reaction between the acylglycerides and the Ca(OH) 2 . The tangential adhesion was reduced to approximately 64 % compared to that of a mold without a release agent.

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“…Processes 2023, 11, x FOR PEER REVIEW 9 of 19 obtained by SC-HDR20-75% (1.89 ± 0.45). The addition of hydrocolloids decreased the droplet size, associated with the generation of a better structure and greater entanglements due to the increased interactions between droplets [46,47]. According to Drew [48], the formation of smaller droplets prevents the creation of cremation or affects the sedimentation speed and the breaking of the emulsion.…”

Section: Microstructural Propertiesmentioning

confidence: 99%

Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute

2023

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(1) Background: In this study, the potential use of Dioscorea rotundata hydrocolloids was evaluated to develop low-fat mayonnaise. (2) Methods: The effect of different concentrations of hydrocolloids on the physicochemical, microstructural, and rheological properties of mayonnaise was evaluated. (3) Results: Physicochemical analyses showed pH values that were stable over time but decreased with increasing hydrocolloid concentration. The color parameters showed a decrease in luminosity and an increase in the values of a* and b* over time, which can be translated into an increase in yellow and a decrease in white, with a greater accentuation in the control sample. The rheological study allowed us to obtain a non-Newtonian flow behavior of the shear-thinning type for all samples, and the flow curves were well-fitted by the Sisko model (R2 ≥ 0.99). The samples had an elastic rather than viscous behavior, typical of dressings and emulsions. This indicates that the storage modulus was greater than the loss modulus (G′ > G″) in the evaluated frequency range. (4) Conclusions: hydrocolloids from Dioscorea rotundata have potential as a fat substitute in emulsion-type products.

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Rheological and microstructural study of concentrated sunflower oil in water emulsions stabilized by food proteins

Cited by 6 publications

References 21 publications

A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions

A Comprehensive Approach from Interfacial to Bulk Properties of Legume Protein-Stabilized Emulsions

Laboratory and field performance of biodegradable release agents for hydraulic concrete

Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute

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