Emulsifiers from White Beans: Extraction and Characterization
This paper studies the emulsification capacity of aqueous extracts from white beans and reports the relations between the composition and structure of the extracts’ macromolecular components and their exerted emulsification ability. The extracts comprise of three distinct populations: one of large (...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Colloids and Interfaces |
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| Online Access: | https://www.mdpi.com/2504-5377/6/4/71 |
| _version_ | 1797460795377844224 |
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| author | Paraskevi Lentzi Despoina Georgiou Eleni P. Kalogianni Anastasia Kyriakoudi Christos Ritzoulis |
| author_facet | Paraskevi Lentzi Despoina Georgiou Eleni P. Kalogianni Anastasia Kyriakoudi Christos Ritzoulis |
| author_sort | Paraskevi Lentzi |
| collection | DOAJ |
| description | This paper studies the emulsification capacity of aqueous extracts from white beans and reports the relations between the composition and structure of the extracts’ macromolecular components and their exerted emulsification ability. The extracts comprise of three distinct populations: one of large (few MDa) polysaccharides, proteins (tens of kDa), and smaller molecular entities (oligopeptides and oligosaccharides, polyphenols, and salts, among other molecules); the proteins and the smaller molecules adsorb onto oil–water interfaces, providing some emulsification capacity at pH 3 and adequate emulsification at pH 7. Unabsorbed polysaccharides, such as starch, cause depletion flocculation. Pickering phenomena are involved in the stabilization mechanism. The findings are supported by SEC–MALLS/UV, confocal microscopy, zeta potential measurements, and FT–IR data. A discussion is made on the particular attributes of each population in emulsion stability, on their relevance to culinary practice, and in their potential as replacers of artificial emulsifiers. |
| first_indexed | 2024-03-09T17:10:09Z |
| format | Article |
| id | doaj.art-416f1d4004cd4d2b9a3e05e95b15670e |
| institution | Directory Open Access Journal |
| issn | 2504-5377 |
| language | English |
| last_indexed | 2024-03-09T17:10:09Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Colloids and Interfaces |
| spelling | doaj.art-416f1d4004cd4d2b9a3e05e95b15670e2023-11-24T14:06:44ZengMDPI AGColloids and Interfaces2504-53772022-11-01647110.3390/colloids6040071Emulsifiers from White Beans: Extraction and CharacterizationParaskevi Lentzi0Despoina Georgiou1Eleni P. Kalogianni2Anastasia Kyriakoudi3Christos Ritzoulis4Department of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, GreeceDepartment of Food Science and Technology, International Hellenic University, Alexander Campus, 57400 Thessaloniki, GreeceThis paper studies the emulsification capacity of aqueous extracts from white beans and reports the relations between the composition and structure of the extracts’ macromolecular components and their exerted emulsification ability. The extracts comprise of three distinct populations: one of large (few MDa) polysaccharides, proteins (tens of kDa), and smaller molecular entities (oligopeptides and oligosaccharides, polyphenols, and salts, among other molecules); the proteins and the smaller molecules adsorb onto oil–water interfaces, providing some emulsification capacity at pH 3 and adequate emulsification at pH 7. Unabsorbed polysaccharides, such as starch, cause depletion flocculation. Pickering phenomena are involved in the stabilization mechanism. The findings are supported by SEC–MALLS/UV, confocal microscopy, zeta potential measurements, and FT–IR data. A discussion is made on the particular attributes of each population in emulsion stability, on their relevance to culinary practice, and in their potential as replacers of artificial emulsifiers.https://www.mdpi.com/2504-5377/6/4/71white beansemulsionsemulsifiersPickering emulsifiersinterfacial tensionsize exclusion chromatography |
| spellingShingle | Paraskevi Lentzi Despoina Georgiou Eleni P. Kalogianni Anastasia Kyriakoudi Christos Ritzoulis Emulsifiers from White Beans: Extraction and Characterization Colloids and Interfaces white beans emulsions emulsifiers Pickering emulsifiers interfacial tension size exclusion chromatography |
| title | Emulsifiers from White Beans: Extraction and Characterization |
| title_full | Emulsifiers from White Beans: Extraction and Characterization |
| title_fullStr | Emulsifiers from White Beans: Extraction and Characterization |
| title_full_unstemmed | Emulsifiers from White Beans: Extraction and Characterization |
| title_short | Emulsifiers from White Beans: Extraction and Characterization |
| title_sort | emulsifiers from white beans extraction and characterization |
| topic | white beans emulsions emulsifiers Pickering emulsifiers interfacial tension size exclusion chromatography |
| url | https://www.mdpi.com/2504-5377/6/4/71 |
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