Mechanism, kinetics, and physicochemical properties of ultrasound-produced emulsions stabilized by lentil protein: a non-dairy alternative in food systems

Replacement of dairy proteins by plant proteins is a current trend to produce stable colloidal systems critical to the food and beverage industry. In this study, we compared commercial samples of lentil protein concentrate (LPC) and whey protein concentrate (WPC) to stabilize ultrasound-produced sun...

Full description

Saved in:
Bibliographic Details
Published in:European food research & technology 2022, Vol.248 (1), p.185-196
Main Authors: Mekala, Srujana, Silva, Eric Keven, Saldaña, Marleny D. A.
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Beverage industry
Biotechnology
Charge density
Chemistry
Chemistry and Materials Science
Dietary fiber
Droplets
Electrostatic properties
Emulsions
Food
Food industry
Food Science
Forestry
Milk free
Original Paper
Physicochemical properties
Plant-based foods
Process intensification
Protein sources
Proteins
Stabilization
Sunflower oil
Sunflowers
Surface charge
Surface tension
Ultrasonic imaging
Ultrasound
Whey
Whey protein
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Replacement of dairy proteins by plant proteins is a current trend to produce stable colloidal systems critical to the food and beverage industry. In this study, we compared commercial samples of lentil protein concentrate (LPC) and whey protein concentrate (WPC) to stabilize ultrasound-produced sunflower oil-in-water emulsions. The effects of high-intensity ultrasound (HIUS) (0, 300, 600, 900, and 1200 W) on the LPC-stabilized emulsion properties were evaluated and compared to the emulsion stabilized by WPC, with the aim to assess the challenges and drawbacks of using LPC. Steric stabilization mechanism predominated over electrostatic mechanism. The interfacial tension results showed the ability of LPC to adsorb into the oil–water interface. HIUS processing reduced surface charge density of protein-adsorbed oil droplets, decreasing its contribution to kinetic stabilization. The mean droplet diameter of fresh emulsions showed a significant reduction from 5.44 µm at 0 W nominal power to 2.07 µm at 600 W. However, HIUS process intensification by increasing nominal power up to 1200 W increased mean droplet diameter due to starch and dietary fiber aggregation. Although LPC and WPC had distinctive technological properties due to their composition, our results demonstrated that LPC is a promising plant protein to stabilize colloidal systems.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-021-03871-2