Rheological behavior and stability of emulsions obtained from Pereskia aculeata Miller via different drying methods

Abstract

Hydrocolloid powders from Pereskia aculeata Miller were obtained by using drying in a vacuum oven and freeze-drying at different concentrations (0.5-3.0 g of hydrocolloids/100 g of aqueous phase) to produce oil-in-water emulsions. The rheological characteristics of the emulsions and their microstructures were determined. The freeze-dried hydrocolloids and higher hydrocolloid concentrations resulted in emulsions with higher viscosities. The drying method and hydrocolloid concentration influenced the thixotropic behavior, and the resulting emulsions exhibited shear-thinning behavior. Microstructural analysis showed that with increasing freeze-dried hydrocolloid concentration, the emulsions had droplets with lower average diameters and greater uniformity, suggesting greater system stability.

Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties

“…In the third time interval, this interaction could form during low applied shear forces. Forming this internal structure at lower shear stress demonstrates high thixotropic behavior and recoverable character for the 3‐ITT test (Junqueira, Amaral, Leite Oliveira, Prado, & de Resende, 2018). Similar to the decrease in fat ratio, it is seen that the recovery characteristic can be regained by FOB with the reduction of the gum ratio.…”

Estudo da ação emulsificante da polpa de abacate associada às proteínas do soro de leite

“…Após o preparo das emulsões foi realizada análise visual com uma pequena quantidade das amostras verificando a viscosidade, a formação de agregados e a textura através do tato (JUNQUEIRA et al, 2018).…”

“…As nanoemulsões apresentam tamanhos de gotículas com um diâmetro médio de 20 a 200 nm. Portanto, as emulsões estão presentes na escala manométrica, mais estáveis termodinamicamente e, por isso, possuem estabilidade maior que as microemulsões (JUNQUEIRA et al, 2018).…”

“…Além disso, estas proteínas possuem alta digestibilidade, e um elevado valor nutri tivo favorecendo o apelo para a base de um alimento natural e saudável, entretanto, são altamente sensíveis por causa da degradação e agregação do soro proteico. Desta for ma, verifica-se grande importância do emul sificante na formulação em concentração ideais para não ocorrer a desestabilização do sistema coloidal, em razão das for ças repulsivas estéricas ou eletrostáticas geradas entre as gotículas, uma vez que a estabi lidade é o ponto principal das emulsões (BAI;CHEVALLIER et al, 2018;JUNQUEIRA et al, 2018;SGARBIERI, 2005).…”

Fabrication of Concentrated Palm Olein-Based Diacylglycerol Oil–Soybean Oil Blend Oil-In-Water Emulsion: In-Depth Study of the Rheological Properties and Storage Stability

“…Emulsions demonstrate non-Newtonian rheological behavior with apparent yield stress which can be fitted well by various models, for instance, Bingham, Herschel–Bulkley, power law, and Casson models [ 15 ]. Additionally, the thixotropic behavior of emulsions, which is a time-dependent rheology property, is also commonly described, in which the apparent viscosity decreases with increasing time (under a certain amount of shear stress) and the viscosity recovers when the emulsion is allowed to stand [ 16 ]. Therefore, these findings from reported studies suggested the importance of the aforementioned parameters in determining the emulsion stability and, thus, they must be thoroughly investigated, especially when new combinations or blends of oil are used as the dispersed phase, for instance, in developing a concentrated O/W emulsion, whereby the oil incorporation percentage is relatively high.…”