بررسی پایداری و برخی خصوصیات امولسیون پیکرینگ حاوی ایزوله‌های پروتئینی آمارانت تهیه شده با روغن کنجد و ذرت

نویسندگان
ساندرا علیمی 1
ابوالفضل فدوی 2
سیده زهرا سید النگی 3
سعیده عربشاهی دلوئی 4
1 دانشجو دکتری، گروه علوم و صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
2 مرکز تحقیقات صنایع غذایی شرق گلستان، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
3 گروه شیمی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
4 دکتری، استادیار گروه علوم و صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
10.52547/fsct.19.122.143
چکیده
امروزه ضرورت بکارگیری امولسیون‌های پایدار و با کیفیت پیکرینگ در تهیه غذاهای کم کالری مورد توجه محققان صنعت غذا قرار گرفته است. در این تحقیق اثرات نوع روغن (کنجد و ذرت) و میزان آن (20 تا 70 درصد) بر برخی از خواص امولسیون پیکرینگ حاوی ایزوله­های پروتئینی آمارانت (اندازه قطر قطرات، شاخص خامه‌ای شدن، جذب پروتئین، کشش سطحی و شاخص‌های رنگی) بررسی گردید. نتایج نشان داد که قطر قطرات امولسیون‌ در محدوده 87/0 تا 5/1 میکرومتر قرار دارد. هرچند افزایش غلظت روغن باعث افزایش بسیار معنی دار (0001/0P<) قطر قطرات امولسیون، جذب پروتئین و شاخص b* گردید، کاهش قابل توجه (0001/0P<) در شاخص های رنگی L* وa* شناسایی شد. در دیگر ویژگی­های امولسیون‌های تهیه شده، بالا بردن محتوی روغن از 20 تا 50 درصد، بطور موثری شاخص خامه­ای شدن (005/0P<) و کشش سطحی (0001/0P<) را افزایش داد، در حالی‌که در نمونه­های حاوی70 درصد روغن، ویژگی­های ذکر شده کاهش یافتند. در پایان نتیجه­گیری می­شود که نمونه­های حاوی 70 درصد روغن ذرت یا 20 درصد روغن کنجد بهترین ویژگی­های امولسیونی را دارا بودند.
کلیدواژه‌ها
امولسیون پیکرینگ
ایزوله پروتئینی آمارانت
روغن ذرت
روغن کنجد

موضوعات

عنوان مقاله English

Investigation of Stability and Some Properties of Pickering Emulsions Containing Amaranth Protein Isolates Prepared with Sesame and Corn Oil

نویسندگان English

Sandra Alimi 1
Abolfazl Fadavi 2
Seyyedeh Zahra Sayyed-Alangi 3
Saeedeh Arabshahi Delouee 4
1 Student of PhD, department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
2 Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
3 Department of Chemistry, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
4 Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
چکیده English

Nowadays, the necessity of using stable and high quality Pickering emulsions in the preparation of low-calorie foods has been considered by food industry researchers. In this research, the effects of oil type (sesame and corn) and its amount (20-70%) on some properties of Pickering emulsion containing amaranth protein isolates (droplet size, creaming index, protein absorption, surface tension and color indexes) were investigated. The results showed that the diameter of emulsion droplets was in the range of 0.87 to 1.5 μm. Although the increase in the oil concentration caused a very significant increase (P <0.0001) in the diameter of the emulsion droplets, protein absorption, and b* index, a notable decrease (P <0.0001) was detected in the color indexes of L* and a*. In other characteristics of prepared emulsions, the rise in oil content from 20% to 50%, effectively increased the creaming index (P<0.005) and surface tension (P<0.0001), while in samples containing 70% oil, the mentioned properties decreased. Finally, it is concluded that the samples containing 70% corn oil or 20% sesame oil had the best emulsion properties.

کلیدواژه‌ها English

Pickering emulsion
Amaranth protein isolate
Corn oil
Sesame oil
1- Dickinson, E. 2012. Use of nanoparticles and microparticles in the formation and stabilization of food emulsions. Trends in Food Science & Technology. 24(1): 4-12.
2- Wild, P., Mackie, A., Husband, F., Gunning, P. and Morris, V. 2004. Proteins and emulsifiers at liquid interfaces. Advances in Colloid and Interface Science. 108 (109): 63-71.
3- Rayner, M., Marku, D., Eriksson, M., Sjöö, M., Dejmek, P. and Wahlgren, M. 2014. Biomass-based particles for the formulation of Pickering type emulsions in food and topical applications. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 458: 48-62.
4- Frelichowska, J., Bolzinger, M. A., and Chevalier, Y. 2010. Effects of solid particle content on properties of o/w Pickering emulsions. Journal of colloid and interface science. 351(2): 348-356.
5- Sharma, R., Zakora, M. and Qvist, K. B. 2002. Characteristics of oil–water emulsions stabilised by an industrial a-lactalbumin concentrate, cross-linked before and after emulsification, by a microbial transglutaminase. Food Chemistry. 79: 493- 500.
6- Ionesca, A., Aprodu, I., Daraha, A. and Porneala, L. 2008. The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart. Meat Science. 79: 278-284.
7- Constantino, A.B.T. and Garcia-Rojas, E.E. 2020. Modifications of physicochemical and functional properties of amaranth protein isolate (Amaranthus cruentus BRS Alegria) treated with high-intensity ultrasound. Journal of Cereal Science. 95: 1-7.
8- Vilcacundo, R., Barrio, D.A., Pinuel, L., Boeri, P., Tombari, A., Pinto, A., Welbaum, J., Hern´andez-Ledesma, B. and Carrillo, W. 2018. Inhibition of lipid peroxidation of kiwicha (Amaranthus caudatus) hydrolyzed protein using zebra fish larvae and embryos. Plants. 7 (3): 69-75.
9- Janssen, F., Pauly, A., Rombouts, I., Jansens, K.J.A., Deleu, L.J. and Delcour, J.A. 2017. Proteins of amaranth ( Amaranthus spp.), Buckwheat ( Fagopyrum spp.), and quinoa (Chenopodium spp.): a food science and technology perspective. Comprehensive Reviews in Food Science and Food Safety. 16: 39–58.
10- Areas, J.A.G., Carlos-Menezes, A.C.C.C., Soares, R.A.M. 2016. “Amaranth”. Encyclopedia of Food and Health. 135-140.
11- Timgren, A., Rayner, M., Dejmek, P., Marku, D. and Sjoo, M. 2013. Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride. Food Science and Nutrition. 1(2): 157-171.
12- Marefati, A., Wiege, B., Haase, N., Matos, M. and Rayner, M. 2017. Pickering emulsifiers based on hydrophobically modified small granular starches: Part 1: manufacturing and physico-chemical characterization. Carbohydrate Polymers. 175: 473-483.
13- Kierulf, A., Whaley, J., Liu, W., Enayati, M., Tan, C., Perez-Herrera, M., You, Z. and Abbaspourrad, A.R. 2020. Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers. Food Chemistry. Journal Pre-proofs. 315: 1-37.
14- Zheng, H., Mao, L., Yang, J., Zhang, C., Miao, S. and Gao, Y. 2020. Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions. Journal of Food Quality. 1-9.
15- Gmach, O., Bertsch, A., Bilke-Krause, C. and Kulozik, U. 2019. Impact of oil type and pH value on oil-in-water emulsions stabilized by egg yolk granules, Colloids and Surfaces A: Physicochemical and Engineering Aspects. 581: 1-8.
16- Gorbanian, F., Kouchaki, A., Milani, A. and Razavi, M.2013. The effect of kelp protein isolate on the stability of corn oil emulsion in water.The first national conference on agriculture and sustainable natural resources, Tehran.
17- Feng, L., Jia, X., Yan, J., Yan, W. and Yin, L. 2021. Mechanical, thermal stability and micro structural properties of emulsion-filled gels: Effect of sugar beet pectin/soy protein isolate ratio. LWT - Food Science and Technology. 141. 23-38.
18- Tavernier, I., Wijaya, W., Van der Meeren, P., Dewettinck, K., and Patel, A.R. 2016. Food-grade particles for emulsion stabilization. Trends in Food Science & Technology. 50:159-174.
19- Guo, Q., Bayram, I., Shu, X., Su, J., Liao, W., Wang, Y. and Gao,Y. 2022. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants. Food Chemistry. 367: 130726, ISSN 0308-8146.
20- McClements, D.J. 2010. Emulsion design to improve the delivery of functional lipophilic components,” Annual Review of Food Science and Technology. 1(1):1. 241–269.
21- McClements. D.J. 2015. Food Emulsions: Principles, Practices and Techniques, CRC Press, Boca Raton, FL, USA, 3rd edition.
22- AOAC. 2008. Official Methods of Analysis. 17th ed. Gaithersburg: Association of Official Analytical Chemists International.
23- Maria, C. C., Adriana, A. S., Maria, C. A. 2009. Characterization of amaranth proteins modified by trypsin proteolysis. Structural and functional changes. Food Science and Technology. 42: 963-970.
24- Zhang, S., Tian, L., Yi, J., Zhu, Z., Dong, X. and Decker, E.A. 2021. Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate. LWT - Food Science and Technology. 149: 6-21.
25- Qin, X. Sh., Luo, Z., and Peng, X. 2018. Fabrication and Characterization of Quinoa Protein Nanoparticles Stabilized Food-grade Pickering Emulsions with Ultrasound Treatment: Interfacial Adsorption/Arrangement Properties. Journal of Agricultural and Food Chemistry. 66 (17): 4449-4457.
26- Shen, L. and Tang, C. 2012. Microfluidization as a potential technique to modify surface properties of soy protein isolate. Food Research International. 48 (1): 108–118.
27- Isaschar-Ovdat, S., Rosenberg, M., Lesmes, U., and Fishman, A. 2015. Characterization of oil-in-water emulsions stabilized by tyrosinase-crosslinked soy glycinin. Food Hydrocolloids. 43: 493-500.
28- Hosseini, W., Najaf Najafi, M. and Mohammadi Thani, A. 2013. The effect of Balango Shirazi seed gum and whey protein on the stability of oil-in-water emulsion. Research and Innovation in Food Science and Technology. 2 (2): 109-120. (In Persian).
29- Hosseini, A., Jafari, S.M., Mirzaei, H., Asghari, A. and Akhavan, S. 2015. Application of image processing to assess emulsion stability and emulsification properties of Arabic gum, Carbohydrate Polymers. 126: 1-8.
30- Kalashnikova, I., Bizot, H., Cathala, B., and Capron, I. 2011. Modulation of cellulose nanocrystals amphiphilic properties to stabilize oil/water interface. Biomacromolecules. 13 (1): 267-275.
31- Derkach, S.R. 2009. Rheology of emulsions. Advances in Colloid and Interface Science. 151 (1): 1–23.
32- Faraji, N., Alizadeh, M., Almasi, H., Pirsa, S. and Faraji, S. 2021. Optimization of nanoemulsion production of Iranian oregano essential oil containing omega-3 fatty acids using spontaneous emulsification method. Iranian Food Science and Technology Research. 1 (67): 143-172. (In Persian).
33- Ghadermazi, R., Khosrow Shahi Asl, A., Azizi, M. and Tamjidi, F. 2019. Effect of Ultrasonic Bath, Surfactant to Oil Ratio and Quince Seed Mucilage Concentration on Spontaneous Nanoemulsion Properties. Innovative Food Technologies. 6 (4): 534-543.
34- Dickinson, E., Flint, F.O. and Hunt, J.A., 1989. Bridging flocculation in binary protein stabilized emulsions. Food Hydrocolloids, 3(5), pp.389-397.
35- El Bouchikhi, S., Ibrahimi, A. and Bensouda, Y., 2021. Creaming behavior prediction of argan oil in water emulsion stabilized by lacto-fermentation: creaming index. BMC biotechnology, 21(1), pp.1-11.
36- Soleimanpour, M., Kadkhodai, R., Kouchaki, A., and Razavi, S. 2013. Investigation of the effect of urban gum on the properties of corn oil emulsion in water produced by ultrasound. Iranian Food Science and Technology Research. 9 (1): 21-30. (In Persian).
37- Hong, I.K., Kim, S.I. and Lee, S.B., 2018. Effects of HLB value on oil-in-water emulsions: roplet size, rheological behavior, zeta-potential, and creaming index. Journal of industrial and engineering chemistry, 67, pp.123-131.
38- Khalloufi, S., Corredig, M., Goff, H. D., Alexander, M., 2009. Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions. Food Hydrocolloid. 23 (3): 611-618.
39- Akbari, A., Ghorbani, M., Sadeghi Mahonak, A., Alami, M., and Kashani Nejad, M. 2015. The effect of Mero seed gum and soy protein isolate on the stability of oil-in-water emulsion. New Food Technologies. 3 (10): 23-32. (In Persian).
40- Barberi , J. and Spriano, S. 2021. Titanium and Protein Adsorption: An Overview of Mechanisms and Effects of Surface Features. Materials. 14: 1-41.
41- Liu, F., and Tang, C. H. 2011. Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures. Food Chemistry. 127 (4): 1641–1647.
42- Seta, L., Baldino, N., Gabriele, D., Lupi, F. R., and Cindio, B. 2014. Rheology and adsorption behaviour of β-casein andβ-lactoglobulinmixed layers at the sunflower oil/water interface. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 441: 669-677.
43- Wang, B., Li, D., Wang, L., Adhikari, B., Shi, J. 2010. Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions. Journal of Food Engineering. 100: 417-426.
44- Moghimipour, E., Salimi, A., and Leis, F. 2012. Preparation and Evaluation of Tretinoin Microemulsion based on Pseudo-Ternary Phase Diagram. Advanced Pharmaceutical Bulletin. 2 (2): 141-147.
45- Khanipour, E., Keramat, J. and Shokrani. R. 2007. Determination of Optimum Conditions for Carotenoid Extraction from Tomatoes. Journal of Soil and Water Sciences. 11 (40): 289-297.
46- Chanamai, R. and McClements, D.J. 2001. Prediction of emulsion color from droplet characteristics: dilutemonodisperse oil-in-water emulsions. Food Hydrocolloids. 15: 83-91.