Characterization of Chemically and Thermally Treated Oil-in-Water Heteroaggregates and Comparison to Conventional Emulsions.

Autor: Maier C; Dept. of Food Physics and Meat Science, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany., Reichert CL; Dept. of Food Physics and Meat Science, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany., Weiss J; Dept. of Food Physics and Meat Science, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany. j.weiss@uni-hohenheim.de.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2016 Oct; Vol. 81 (10), pp. E2484-E2491. Date of Electronic Publication: 2016 Sep 16.
DOI: 10.1111/1750-3841.13437
Abstrakt: Heteroaggregated oil-in-water (O/W) emulsions formed by targeted combination of oppositely charged emulsion droplets were proposed to be used for the modulation of physical properties of food systems, ideally achieving the formation of a particulate 3-dimensional network at comparably low-fat content. In this study, rheological properties of Quillaja saponins (QS), sugar beet pectin (SBP), and whey protein isolate (WPI) stabilized conventional and heteroaggregated O/W emulsions at oil contents of 10% to 60% (w/w) were investigated. Selected systems having an oil content of 30% (w/w) and different particle sizes (d 43 ≤ 1.1 or ≥16.7 μm) were additionally subjected to chemical (genipin or glutaraldehyde) and thermal treatments, aiming to increase network stability. Subsequently, their rheological properties and stability were assessed. Yield stresses (τ 0 ) of both conventional and heteroaggregated O/W emulsions were found to depend on emulsifier type, oil content, and initial droplet size. For conventional emulsions, high yield stresses were only observed for SBP-based emulsions (τ 0 , SBP approximately 157 Pa). Highest yield stresses of heteroaggregates were observed when using small droplets stabilized by SBP/WPI (approximately 15.4 Pa), being higher than those of QS/WPI (approximately 1.6 Pa). Subsequent treatments led to significant alterations in rheological properties for SBP/WPI systems, with yield stresses increasing 29-fold (glutaraldehyde) and 2-fold (thermal treatment) compared to untreated heteroaggregates, thereby surpassing yield stresses of similarly treated conventional SBP emulsions. Genipin-driven treatments proved to be ineffective. Results should be of interest to food manufacturers wishing to design viscoelastic food emulsion based systems at lower oil droplet contents.
(© 2016 Institute of Food Technologists®.)
Databáze: MEDLINE
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