Publicación: PHYSICOCHEMICAL PROPERTIES OF HIGH-PRESSURE TREATED LENTIL PROTEIN-BASED NANOEMULSIONS
Fecha
2019
Título de la revista
ISSN de la revista
Título del volumen
Editor
LWT-FOOD SCIENCE AND TECHNOLOGY
Resumen
THE EMULSIFYING PROPERTIES OF PULSE PROTEINS OFFER THE POSSIBILITY TO PROVIDE FUNCTIONALITY TO COLLOIDAL FOOD SYSTEMS LIKE NANOEMULSIONS. THE OBJECTIVE WAS TO OBTAIN STABLE LENTIL NANOEMULSIONS THROUGH HIGH-PRESSURE HOMOGENIZATION (HPH) (50?300?MPA) USING DIFFERENT NUMBER OF HOMOGENIZATION PASSES (1?3) AND EMULSIFIER:OIL RATIOS (1:1, 1:2, 2:1). OIL-IN-WATER NANOEMULSIONS WERE CHARACTERIZED THROUGH PARTICLE SIZE DISTRIBUTION, MEAN DROPLET SIZE, POLIDISPERSITY INDEX (PDI), ?-POTENTIAL, INTERFACIAL TENSION (IT), STABILITY AGAINST CREAMING, AND FLOW BEHAVIOR. HPH >100?MPA CHANGED PARTICLE SIZE DISTRIBUTION OF 1:1 LENTIL NANOEMULSION FROM MULTIMODAL TO BIMODAL, REGARDLESS OF HOMOGENIZATION PASSES NUMBER. TWO HOMOGENIZATION PASSES AND RATIOS OF 1:1 AND 2:1 IMPROVED REDUCTION OF DROPLET SIZE (587?149?NM) AND PDI (0.821?0.168), WITH NO DIFFERENCE BETWEEN THOSE RATIOS. ?-POTENTIAL VALUES WERE LOWER THAN ?30?MV, WHICH CAN BE CONSIDERED AS A STABLE EMULSION. AS EMULSIFIERS, LENTIL PROTEINS DECREASED IT OF WATER-OIL INTERPHASE FROM 16.5 TO
