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

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dc.contributor.authorKalaydzhiev, H.
dc.contributor.authorGandova, V. D.
dc.contributor.authorIvanova, P.
dc.contributor.authorBrandão, T. R. S.
dc.contributor.authorDessev, T. T.
dc.contributor.authorSilva, C. L. M.
dc.contributor.authorChalova, V. I.
dc.date.accessioned2021-02-01T11:47:08Z
dc.date.available2021-02-01T11:47:08Z
dc.date.issued2020
dc.description.abstractRapeseed meal was treated with 70% ethanol to reduce anti-nutrient compounds, and used in the preparation of a protein isolate. The ethanol- treated rapeseed meal protein isolate (ERPI) was produced by alkaline extraction of proteins (pH 12) followed by isoelectric precipitation at pH 4.5. The aim of the present work was to evaluate the potential of ERPI as an emulsifying agent in corn and olive oil-in-water emulsions under slightly acidic conditions (pH 6). A total of nine emulsions for each type of oil were prepared to assess the significant effect of two variables, oil (5, 10, and 15% w/w) and ERPI protein concentrations (0.25, 0.5, and 1.0% w/w), on emulsion stability. The initial stability was evaluated by Gibbs free energy (ΔG) and lipid particle size distribution, while the dynamics of emulsion stability was investigated along 7 d by turbidity measurement. The increase in concentration of both types of oil positively influenced initial stability of the emulsions as indicated by ΔG. At each oil concentration, the three ERPI supplementation levels resulted in significant differences in ΔG. While in all olive oil-in-water emulsions, the highest initial stability was achieved by the addition of 0.25% ERPI; and in corn oil-in-water emulsions, lower ΔG values were achieved by supplementing either with 0.5 or 1.0% ERPI. With a few exceptions, there was an agreement between Gibbs free energy and microstructural characteristics of the emulsions. With a reduction in turbidity not higher than 30% at day 7, all corn oil-in-water emulsions supplemented with 0.5% ERPI demonstrated a better stability than the emulsions prepared with olive oil.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationKalaydzhiev, H., Gandova, V. D., Ivanova, P., Brandăo, T. R. S., Dessev, T. T., Silva, C. L. M., & Chalova, V. I. (2020). Stability of corn and olive oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate. International Food Research Journal, 27(5), 858-866pt_PT
dc.identifier.eid85096540824
dc.identifier.eissn2231-7546
dc.identifier.issn1985-4668
dc.identifier.urihttp://hdl.handle.net/10400.14/31827
dc.identifier.wos000591061600008
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversiti Putra Malaysiapt_PT
dc.relation577/17.08.2018pt_PT
dc.subjectEthanol-treated rapeseedpt_PT
dc.subjectMeal protein isolatept_PT
dc.subjectGibbs free energypt_PT
dc.subjectStability dynamicspt_PT
dc.subjectCorn oil-in-water emulsionpt_PT
dc.subjectOlive oil-in-water emulsionpt_PT
dc.titleStability of corn and olive oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolatept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage866pt_PT
oaire.citation.issue5pt_PT
oaire.citation.startPage858pt_PT
oaire.citation.titleInternational Food Research Journalpt_PT
oaire.citation.volume27pt_PT
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.rightsopenAccesspt_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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