Rheology and physical properties of sonicated chickpea concentrate with fructans in aqueous media and stable emulsions

Abstract

Based on the rheological and other physical properties of chickpea concentrate (CPC)/fructan aqueous mixtures containing 0.2% carboxymethyl cellulose (CMC) and their respective emulsions, the macrostructure of the system was elucidated, and its effect on the stability of the proposed emulsions was evaluated. The zeta potential and particle size of the CPC dispersions subjected to ultrasonic treatment were analyzed. Neither agave (AGF) nor chicory fructans (CHF) affected the rheological behavior (Newtonian) of aqueous systems containing only CPC. A Carreau behavior was observed when CMC was added. A synergistic effect occurred when 6% CHF was mixed with CMC. Furthermore, CHF led to a higher overall viscosity than AGF in the systems studied. Fructans changed the total charge of the protein dispersion and increased the particle size. The viscoelastic properties confirmed the liquid-like behavior of the aqueous mixtures. Emulsions containing CPC/CMC mixtures and fructans exhibited thixotropic behavior; emulsions containing 30% oil followed the Carreau model, while emulsions containing 60% oil were fitted to the Hershel-Bulkley model for upward and downward shear rate curves. The latter behavior corresponded to the formation of a weak gel structure and a flocculated oil droplet network, as confirmed by the mechanical spectra. The droplet size in the emulsions decreased in the presence of fructans, particularly for 3% CHF and 6% AGF. However, 6% CHF led to the formation of the most kinetically stable emulsions. These results confirm the possibility of incorporating CPC and fructans as oil-in-water emulsions stabilized with CMC into healthy plant-based products.