Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions
This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oil (W/CO) emulsions by increasing water content (20–50 wt.%) and the addition of low methoxyl pectin (LMP) in the aqueous phase. A constant ratio of GMO to water was used to keep a similar droplet size...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Fluids |
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| Online Access: | https://www.mdpi.com/2311-5521/6/6/228 |
| _version_ | 1797529647961866240 |
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| author | Maria Romero-Peña Supratim Ghosh |
| author_facet | Maria Romero-Peña Supratim Ghosh |
| author_sort | Maria Romero-Peña |
| collection | DOAJ |
| description | This study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oil (W/CO) emulsions by increasing water content (20–50 wt.%) and the addition of low methoxyl pectin (LMP) in the aqueous phase. A constant ratio of GMO to water was used to keep a similar droplet size in all emulsions. Hydrogenated soybean oil (7 wt.%) was used to provide network stabilization in the continuous phase. All fresh emulsions with LMP in the aqueous phase formed a stable and self-supported matrix with higher viscosity and gel strength than emulsions without LMP. Emulsion viscosity and gel strength increased with an increase in water content. All emulsions showed gel-like properties (storage moduli (G’) > loss moduli (G’’)) related to the presence of LMP in the aqueous phase and increased water content. Freeze/thaw analysis using a differential scanning calorimeter showed improved stability of the water droplets in the presence of LMP in the aqueous phase. This study demonstrated the presence of LMP in the aqueous phase, its interaction with GMO at the interface, and fat crystals in the continuous phase that could support the water droplets’ aggregation to obtain stable elastic W/CO emulsions that could be used as low-fat table spreads. |
| first_indexed | 2024-03-10T10:16:42Z |
| format | Article |
| id | doaj.art-90ed35ffdf8f4b2c9e8b10ef160043f0 |
| institution | Directory Open Access Journal |
| issn | 2311-5521 |
| language | English |
| last_indexed | 2024-03-10T10:16:42Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fluids |
| spelling | doaj.art-90ed35ffdf8f4b2c9e8b10ef160043f02023-11-22T00:45:40ZengMDPI AGFluids2311-55212021-06-016622810.3390/fluids6060228Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil EmulsionsMaria Romero-Peña0Supratim Ghosh1Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, CanadaDepartment of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, CanadaThis study aimed to investigate gelation in glycerol monooleate (GMO)-stabilized water-in-canola oil (W/CO) emulsions by increasing water content (20–50 wt.%) and the addition of low methoxyl pectin (LMP) in the aqueous phase. A constant ratio of GMO to water was used to keep a similar droplet size in all emulsions. Hydrogenated soybean oil (7 wt.%) was used to provide network stabilization in the continuous phase. All fresh emulsions with LMP in the aqueous phase formed a stable and self-supported matrix with higher viscosity and gel strength than emulsions without LMP. Emulsion viscosity and gel strength increased with an increase in water content. All emulsions showed gel-like properties (storage moduli (G’) > loss moduli (G’’)) related to the presence of LMP in the aqueous phase and increased water content. Freeze/thaw analysis using a differential scanning calorimeter showed improved stability of the water droplets in the presence of LMP in the aqueous phase. This study demonstrated the presence of LMP in the aqueous phase, its interaction with GMO at the interface, and fat crystals in the continuous phase that could support the water droplets’ aggregation to obtain stable elastic W/CO emulsions that could be used as low-fat table spreads.https://www.mdpi.com/2311-5521/6/6/228water-in-oil emulsionglycerol monooleatehydrogenated soybean oilgelationfreeze/thaw stabilitydroplet aggregation |
| spellingShingle | Maria Romero-Peña Supratim Ghosh Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions Fluids water-in-oil emulsion glycerol monooleate hydrogenated soybean oil gelation freeze/thaw stability droplet aggregation |
| title | Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions |
| title_full | Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions |
| title_fullStr | Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions |
| title_full_unstemmed | Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions |
| title_short | Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions |
| title_sort | effect of water content and pectin on the viscoelastic improvement of water in canola oil emulsions |
| topic | water-in-oil emulsion glycerol monooleate hydrogenated soybean oil gelation freeze/thaw stability droplet aggregation |
| url | https://www.mdpi.com/2311-5521/6/6/228 |
| work_keys_str_mv | AT mariaromeropena effectofwatercontentandpectinontheviscoelasticimprovementofwaterincanolaoilemulsions AT supratimghosh effectofwatercontentandpectinontheviscoelasticimprovementofwaterincanolaoilemulsions |