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

Ivanova P., . and Gandova V. D., . and Dessev T. T., . and Silva C. L. M., . and Kalaydzhiev H., . and Chalova V. I., . and Brandão T. R. S., . Stability of corn and olive oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate. pp. 858-866. ISSN 22317546

Rapeseed 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 (”G) 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 ”G. At each oil concentration the three ERPI supplementation levels resulted in significant differences in ”G. 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 ”G 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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(05)%202020/DONE%2...

Abstract

Rapeseed 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 (”G) 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 ”G. At each oil concentration the three ERPI supplementation levels resulted in significant differences in ”G. 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 ”G 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.

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Item Type:	Article
AGROVOC Term:	Maize oil
AGROVOC Term:	Olive oil
AGROVOC Term:	Rapeseed meal
AGROVOC Term:	Protein isolates
AGROVOC Term:	Protein concentrates
AGROVOC Term:	Emulsions
AGROVOC Term:	Emulsifiers
AGROVOC Term:	Turbidity
AGROVOC Term:	Experimental design
AGROVOC Term:	Particle size
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/9402

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