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Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate

2019Journal article Restricted access
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dc.contributor.authorKalaydzhiev, Hristo
dc.contributor.authorGandova, Vanya D.
dc.contributor.authorIvanova, Petya
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorDessev, Tzvetelin T.
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorChalova, Vesela I.
dc.date.accessioned2019-10-21T18:20:44Z
dc.date.available2019-10-21T18:20:44Z
dc.date.issued2019
dc.description.abstractA protein isolate (ERPI) was prepared from ethanol-treated rapeseed meal and used as a stabilizing agent in sunflower and rapeseed oil-in-water emulsions. The aim of the current study was to explore the influence of protein and oil concentrations on initial stability of sunflower and rapeseed oil-in-water emulsions by evaluating Gibbs free energy (ΔG) and particle size distribution. The 7-day dynamics of emulsion stability was investigated by turbidity measurement as well. A 32 factorial design was applied to assess the significance of oil (5%, 10% and 15% w/w) and ERPI protein (0.25%, 0.5% and 1.0% w/w) addition on stability of the emulsions. The results demonstrated that the increase of oil concentrations from 5 to 15% positively influenced the initial stability of sunflower and rapeseed oil-in-water emulsions. In both oil types, ERPI protein supplementation at all levels resulted in significant differences in the stability of 5% and 10% oil emulsions but did not alter the initial stability of the emulsions prepared with either 15% sunflower or rapeseed oil. With a few exceptions, there was a good agreement between Gibbs free energy data and microstructural profiles of the emulsions. Overall, emulsions with all sunflower oil concentrations and 1.0% ERPI protein exhibited better initial and a 7-day stability dynamics compared to all rapeseed oil-based emulsions. The study demonstrated the potential of ethanol-treated rapeseed meal protein isolate to serve as an emulsifying agent in sunflower and rapeseed oil containing emulsions.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKalaydzhiev, H., Gandova, V. D., Ivanova, P., Brandão, T. R. S., Dessev, T. T., Silva, C. L. M., & Chalova, V. I. (2019). Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate. Journal of Food Science and Technology, 56(6), 3090–3098. https://doi.org/10.1007/s13197-019-03806-6pt_PT
dc.identifier.doi10.1007/s13197-019-03806-6pt_PT
dc.identifier.eid85065677332
dc.identifier.eissn0975-8402
dc.identifier.issn0022-1155
dc.identifier.pmcPMC6542923
dc.identifier.pmid31205363
dc.identifier.urihttp://hdl.handle.net/10400.14/28463
dc.identifier.wos000469837700029
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.subjectEthanol-treated rapeseed meal protein isolatept_PT
dc.subjectGibbs free energypt_PT
dc.subjectStability dynamicspt_PT
dc.subjectSunflower oil-in-water emulsionpt_PT
dc.subjectRapeseed oil-in-water emulsionpt_PT
dc.titleStability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolatept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage3098
oaire.citation.issue6
oaire.citation.startPage3090
oaire.citation.titleJournal of Food Science and Technologypt_PT
oaire.citation.volume56
person.familyNameBrandão
person.familyNameSilva
person.givenNameTeresa
person.givenNameCristina
person.identifierJ-9418-2012
person.identifier1473674
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridJ-9418-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7201387397
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationebf7ead0-3772-4fd6-988c-f6b8722de84e
relation.isAuthorOfPublication4e2903de-0679-4cb1-981e-10de14c0c995
relation.isAuthorOfPublication.latestForDiscoveryebf7ead0-3772-4fd6-988c-f6b8722de84e

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