Rheological and Functional Properties of Hydrocolloids from <i>Pereskia bleo</i> Leaves
The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly. This study aimed to isolate hydrocolloids from <i>Pereskia ble...
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MDPI AG
2021-10-01
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| Series: | Fluids |
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| Online Access: | https://www.mdpi.com/2311-5521/6/10/349 |
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| author | Diana López-Barraza Andres Ortega-Ramos Edilbert Torregroza-Fuentes Somaris E. Quintana Luis A. García-Zapateiro |
| author_facet | Diana López-Barraza Andres Ortega-Ramos Edilbert Torregroza-Fuentes Somaris E. Quintana Luis A. García-Zapateiro |
| author_sort | Diana López-Barraza |
| collection | DOAJ |
| description | The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly. This study aimed to isolate hydrocolloids from <i>Pereskia bleo</i> leaves and evaluate their proximal composition, technological and rheological properties. High-carbohydrate <i>Pereskia bleo</i> with high water holding capacity and emulsifying stability were obtained. The samples showed a shear-thinning behavior adjusted to the Cross model (R<sup>2</sup> > 0.93) and a high dependence on temperature corroborating with the higher activation energy value (11.78 kJ/mol, R<sup>2</sup> = 0.99) as an indicator of a rapid change in viscosity and microstructure. The viscoelastic properties are shown with a storage modulus higher than the loss modulus, presenting a gel structure. The isolation of hydrocolloids from leaves is a major challenge for commercializing natural ingredients with technological properties. Therefore, this study suggests that these hydrocolloids from <i>Pereskia bleo</i> leaves can be good ingredients in microstructure and texturizing products, improving the stability as thickener agents. |
| first_indexed | 2024-03-10T06:34:41Z |
| format | Article |
| id | doaj.art-66c922a203464b4796bbf7dcdb806ff1 |
| institution | Directory Open Access Journal |
| issn | 2311-5521 |
| language | English |
| last_indexed | 2024-03-10T06:34:41Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fluids |
| spelling | doaj.art-66c922a203464b4796bbf7dcdb806ff12023-11-22T18:12:32ZengMDPI AGFluids2311-55212021-10-0161034910.3390/fluids6100349Rheological and Functional Properties of Hydrocolloids from <i>Pereskia bleo</i> LeavesDiana López-Barraza0Andres Ortega-Ramos1Edilbert Torregroza-Fuentes2Somaris E. Quintana3Luis A. García-Zapateiro4Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaResearch Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaResearch Group Science Technology and Society—CTS, University of Cartagena, Cartagena 130015, ColombiaResearch Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaResearch Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena 130015, ColombiaThe food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly. This study aimed to isolate hydrocolloids from <i>Pereskia bleo</i> leaves and evaluate their proximal composition, technological and rheological properties. High-carbohydrate <i>Pereskia bleo</i> with high water holding capacity and emulsifying stability were obtained. The samples showed a shear-thinning behavior adjusted to the Cross model (R<sup>2</sup> > 0.93) and a high dependence on temperature corroborating with the higher activation energy value (11.78 kJ/mol, R<sup>2</sup> = 0.99) as an indicator of a rapid change in viscosity and microstructure. The viscoelastic properties are shown with a storage modulus higher than the loss modulus, presenting a gel structure. The isolation of hydrocolloids from leaves is a major challenge for commercializing natural ingredients with technological properties. Therefore, this study suggests that these hydrocolloids from <i>Pereskia bleo</i> leaves can be good ingredients in microstructure and texturizing products, improving the stability as thickener agents.https://www.mdpi.com/2311-5521/6/10/349<i>Pereskia bleo</i>leaveshydrocolloidsrheologicaltechnological properties |
| spellingShingle | Diana López-Barraza Andres Ortega-Ramos Edilbert Torregroza-Fuentes Somaris E. Quintana Luis A. García-Zapateiro Rheological and Functional Properties of Hydrocolloids from <i>Pereskia bleo</i> Leaves Fluids <i>Pereskia bleo</i> leaves hydrocolloids rheological technological properties |
| title | Rheological and Functional Properties of Hydrocolloids from <i>Pereskia bleo</i> Leaves |
| title_full | Rheological and Functional Properties of Hydrocolloids from <i>Pereskia bleo</i> Leaves |
| title_fullStr | Rheological and Functional Properties of Hydrocolloids from <i>Pereskia bleo</i> Leaves |
| title_full_unstemmed | Rheological and Functional Properties of Hydrocolloids from <i>Pereskia bleo</i> Leaves |
| title_short | Rheological and Functional Properties of Hydrocolloids from <i>Pereskia bleo</i> Leaves |
| title_sort | rheological and functional properties of hydrocolloids from i pereskia bleo i leaves |
| topic | <i>Pereskia bleo</i> leaves hydrocolloids rheological technological properties |
| url | https://www.mdpi.com/2311-5521/6/10/349 |
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