Ultrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilization

Abstract

Consumers' preference for products with reduced levels of fat increased in the last years. Proteins and polysaccharides have an important role due to their functional and interaction properties because, when combined in ratios and pH of higher potential for electrostatic interactions they may act as emulsifiers or stabilizers. This study evaluated the ultrasound impact on the electrostatic interaction between pectin (PEC) and whey protein concentrate (WPC) at different WPC:PEC ratios (1:1 to 5:1), and its effect on the emulsification and stability of emulsions formulated with WPC:PEC blends (1:1, 4:1) at low soybean oil contents (5 to 15%). Zeta potential analysis showed greater interactions between biopolymers at pH 3.5, which was proven in FTIR spectra. Rheology and turbidimetry showed that the ultrasound reduced the suspension viscosity and the size of the biopolymer complexes. Suspensions were Newtonian, whereas the emulsions showed shear-thinning behavior with slight increase in apparent viscosity as a function of oil content, and remained stable for seven days, with small droplets (<8 μm) stabilized and entrapped in a pectin network evidenced by confocal laser microscopy. Sonication was successfully applied to emulsion stabilization, improving the functional properties of WPC:PEC blends and enabling their application as low-fat systems, providing healthier products to consumers.

Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk

“…In addition, a certain amount of SBP that was distributed in the continuous phase and was crosslinked resulted in an increase in viscosity. This process was also confirmed by Albano and Nicoletti (2018), who showed that oil droplets were coated by the protein and entrapped by the pectin, which formed a network in the continuous phase, stabilizing the system [ 27 ]. Perrechil and Cunha evaluated confocal laser micrographs of emulsions and found that the protein remained around the oil droplets, while the excess protein was homogeneously distributed in the continuous phase [ 28 ].…”

“…The green and red fluorescence modes were used to produce excitation wavelengths of 488 and 543 nm, respectively. Images were obtained from the 2 channels and then superimposed [ 27 ].…”

Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin

“…according to formula (16), it was found that the relationship between αβ and E 0 /S 0 was linear, and the results of origin were used to fit the results in Table 2, and the results are shown in Figure 7b. As shown in Figure 7b, there was a linear relationship between the kinetic parameters αβ and E 0 /S 0 values.…”

“…[15] Many researchers used HIU, which use acoustic frequencies between 20 and 100 kHz, to alter the molecular characteristics in order to get much better functional properties of food protein. Albano and Nicoletti [16] reported that the ultrasound can increase emulsion stability due to the increase in apparent viscosity caused by droplet size reduction and consequent increase of interfacial area. They found that the ultrasound reduced the suspension viscosity and the size of the biopolymer complexes.…”

Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum

“…Ultrasound can enhance the functional properties of biopolymers, producing stable emulsions with little requirement for surfactants (Kaltsa, Michon, Yanniotis, & Mandala, 2013). Albano and Nicoletti (2018) successfully improved the stability of a whey protein concentrate-pectin emulsion using ultrasound. Similarly, Sui et al (2017) demonstrated that the emulsifying activity index and emulsion stability index of an emulsion system stabilized with soybean protein isolate and lecithin increased after ultrasound treatment.…”