Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins
Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions form...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/4/453 |
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| author | Loreto Alonso-Miravalles Emanuele Zannini Juergen Bez Elke K. Arendt James A. O’Mahony |
| author_facet | Loreto Alonso-Miravalles Emanuele Zannini Juergen Bez Elke K. Arendt James A. O’Mahony |
| author_sort | Loreto Alonso-Miravalles |
| collection | DOAJ |
| description | Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl<sub>2</sub>) and thermal processing (95 or 140 °C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 °C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl<sub>2</sub> concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl<sub>2</sub> addition level developed the highest viscosity during heating (95 °C × 30 s), reaching a final value of 163 mPa·s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µm for the sample with 6 mM CaCl<sub>2</sub>, compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µm, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions. |
| first_indexed | 2024-03-10T20:36:42Z |
| format | Article |
| id | doaj.art-54047982b1e04285ae43d2ec04819962 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T20:36:42Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-54047982b1e04285ae43d2ec048199622023-11-19T20:58:24ZengMDPI AGFoods2304-81582020-04-019445310.3390/foods9040453Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil ProteinsLoreto Alonso-Miravalles0Emanuele Zannini1Juergen Bez2Elke K. Arendt3James A. O’Mahony4School of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, IrelandFraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, 85354 Freising, GermanySchool of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, IrelandSchool of Food and Nutritional Sciences, University College Cork, T12 Y337 Cork, IrelandOil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl<sub>2</sub>) and thermal processing (95 or 140 °C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 °C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl<sub>2</sub> concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl<sub>2</sub> addition level developed the highest viscosity during heating (95 °C × 30 s), reaching a final value of 163 mPa·s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µm for the sample with 6 mM CaCl<sub>2</sub>, compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µm, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions.https://www.mdpi.com/2304-8158/9/4/453lentil proteinsemulsionmineral fortificationcalciumheat stability. |
| spellingShingle | Loreto Alonso-Miravalles Emanuele Zannini Juergen Bez Elke K. Arendt James A. O’Mahony Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins Foods lentil proteins emulsion mineral fortification calcium heat stability. |
| title | Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins |
| title_full | Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins |
| title_fullStr | Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins |
| title_full_unstemmed | Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins |
| title_short | Thermal and Mineral Sensitivity of Oil-in-Water Emulsions Stabilised using Lentil Proteins |
| title_sort | thermal and mineral sensitivity of oil in water emulsions stabilised using lentil proteins |
| topic | lentil proteins emulsion mineral fortification calcium heat stability. |
| url | https://www.mdpi.com/2304-8158/9/4/453 |
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