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

dc.contributor.authorAlbano, Kivia M. [UNESP]
dc.contributor.authorNicoletti, Vânia R. [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:15:43Z
dc.date.available2018-12-11T17:15:43Z
dc.date.issued2018-03-01
dc.description.abstractConsumers’ 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.en
dc.description.affiliationSão Paulo State University (UNESP) – Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology, Street Cristóvão Colombo, 2265, 15054-000, São José do Rio Preto
dc.description.affiliationUnespSão Paulo State University (UNESP) – Institute of Biosciences Humanities and Exact Sciences Department of Food Engineering and Technology, Street Cristóvão Colombo, 2265, 15054-000, São José do Rio Preto
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.format.extent562-571
dc.identifierhttp://dx.doi.org/10.1016/j.ultsonch.2017.10.018
dc.identifier.citationUltrasonics Sonochemistry, v. 41, p. 562-571.
dc.identifier.doi10.1016/j.ultsonch.2017.10.018
dc.identifier.file2-s2.0-85032512014.pdf
dc.identifier.issn1873-2828
dc.identifier.issn1350-4177
dc.identifier.scopus2-s2.0-85032512014
dc.identifier.urihttp://hdl.handle.net/11449/175411
dc.language.isoeng
dc.relation.ispartofUltrasonics Sonochemistry
dc.relation.ispartofsjr1,412
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectDroplet size
dc.subjectElectrostatic interaction
dc.subjectFat mimetics
dc.subjectProtein:polysaccharide ratio
dc.subjectSonication
dc.subjectViscosity
dc.titleUltrasound impact on whey protein concentrate-pectin complexes and in the O/W emulsions with low oil soybean content stabilizationen
dc.typeArtigo
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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