Effect of Cold Pressed Grape Seed Oil Waste on Rheological Properties of Oil/Water Emulsions

Year 2018, Volume: 16 Issue: 1, 27 - 32, 23.04.2018

Salih Karasu Bayram Çetin Ömer Said Toker

https://doi.org/10.24323/akademik-gida.415646

Abstract

In the present study, the potential use of cold-pressed
grape seed oil waste in a reduced-fat emulsion
was determined. For this purpose, effects
of cold-pressed grape seed oil waste on
flow behavior, dynamic and 3-ITT
rheological properties of the emulsions were investigated.
Two different control samples with 10 or 30% oil content were prepared, and
two different emulsions with 2 or 4% grape seed oil waste were produced. The flow behavior
properties of samples were modeled by Hershel-Buckley
model, and consistency coefficient (K), flow behavior index (n) and yield stress (s₀)
values were determined. The effect of oil
and waste content on the K values of samples was significant (p<0.05).
The K values of samples were between 1.39
and 3.39 Pasⁿ, and the lowest K value was obtained from the reduced-oil emulsion. A significant
improvement in the K values of samples was
observed by the addition of 2 or 4% grape
seed oil waste. Oil and grape seed
oil contents significantly influenced dynamic rheological properties of samples (p<0.05).
G' values of all samples were higher than
G'' in the whole frequency range, indicating that all samples showed viscoelastic solid character. Recovery properties of
samples were investigated by 3-ITT test. The samples were subjected to high
level of shear rate (150 s^-1) in the second interval, and recovery trends were observed in the third interval. The results of this study
suggested that cold-pressed grape seed
oil waste could be used as a fat replacer
in a reduced fat emulsion.

Keywords

Low-fat emulsions, Rheology, 3-ITT, Cold pressed oil, Waste

Soğuk Pres Üzüm Çekirdeği Yağı Atığının Düşük Yağlı Yağ/ Su Emülsiyonların Reolojik Özelliklerine Etkisi

Abstract

Bu çalışmada soğuk pres üzüm çekirdeği yağı
atığının, yağı azaltılmış emülsiyonların üretiminde kullanım olanakları
araştırılmıştır. Bu amaçla üzüm çekirdeği yağı atığı ve yağ oranının
emülsiyonların akış davranış, dinamik ve 3ITT reolojik özelliklerine etkisi
incelenmiştir. Yağ oranı %10 ve %30 olan iki farklı kontrol örnekleri
hazırlanmış, %2 ve %4 üzüm çekirdeği yağı atığı içeren emülsiyonlar
üretilmiştir. Örneklerin akış davranış reolojik özellikleri, Hershel-Buckley model ile modellenmiş ve
kıvam katsayısı (K), akış davranış
indeksi (n) ve akma gerilimi (s₀)
değerleri hesaplanmıştır. Örneklerin K
değerlerine, yağ ve atık oranın etkisi önemli bulunmuştur (p<0.05).  Örneklerin K değerleri 1.39 ile 3.39 Pasⁿ
arasında tespit edilmiş ve en düşük K
değeri yağı azaltılmış örnekten elde edilmiştir. %2 ve %4 üzüm çekirdeği yağı
atığı ilavesiyle, örneklerin K değerlerinde
önemli bir iyileşme gözlemlenmiştir. Örneklerin dinamik reolojik özelliklerine,
yağ oranı ve üzüm çekirdeği yağı atığı oranının etkisi önemli bulunmuştur
(p<0.05). Bütün örneklerin G' değeri G'' değerlerinden yüksek çıkmıştır,
yani tüm örnekler viskoelastik katı karakter sergilemiştir. Örneklerin geri
toparlanma özellikleri, 3-ITT reolojik özellikleri test edilerek
belirlenmiştir. Örnekler 40 s boyunca
yüksek düzeyde (150 s^-1) kayma
hızına maruz bırakılmış ve sonraki zaman aralığında geri toparlanma eğilimleri
gözlenmiştir. Bu araştırma sonuçları, üzüm çekirdeği yağı atıklarının, yağı
azaltılmış emülsiyonlarda yapıyı güçlendirici olarak kullanılabileceğini
önermektedir.

Keywords

Yağı azaltılmış emülsiyon, Reoloji, 3-ITT, Soğuk pres yağ, Atık

References

• [1] Mozafari, H.R., Hosseini, E., Hojjatoleslamy, M., Mohebbi, G.H., Jannati, N., 2017. Optimization low-fat and low cholesterol mayonnaise production by central composite design. Journal of Food Science and Technology 54(3): 591-600.
• [2] Ma, Z.Boye, J.I., 2013. Advances in the design and production of reduced-fat and reduced-cholesterol salad dressing and mayonnaise: a review. Food and Bioprocess Technology 6(3): 648-670.
• [3] Dickinson, E., 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 17(1): 25-39.
• [4] Dickinson, E., 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 23(6): 1473-1482.
• [5] Naji, S., Razavi, S.M.A., Karazhiyan, H., 2012. Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study. Food Hydrocolloids 28(1): 75-81.
• [6] Symoniuk, E., Ratusz, K., Krygier, K., 2017. Oxidative stability and the chemical composition of market cold-pressed linseed oil. European Journal of Lipid Science and Technology 119(11): 1-9.
• [7] Al Juhaimi, F., Özcan, M.M., 2018. Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils. Journal of Food Processing and Preservation 42(1): 1-8.
• [8] Karaman, S., Karasu, S., Tornuk, F., Toker, O.S., Geçgel, Ü., Sagdic, O., Ozcan, N., Gül, O., 2015. Recovery potential of cold press byproducts obtained from the edible oil ındustry: physicochemical, bioactive, and antimicrobial properties. Journal of Agricultural and Food Chemistry 63(8): 2305-2313.
• [9] Mirbagheri, V.S., Alizadeh, E., Yousef Elahi, M., Esmaeilzadeh Bahabadi, S., 2018. Phenolic content and antioxidant properties of seeds from different grape cultivars grown in Iran. Natural Product Research 32(4): 425-429.
• [10] Yoo, B., Rao, M.A., 1996. Creep and dynamic rheological behavior of tomato concentrates: effect of concentration and finisher screen sıze. Journal of Texture Studies 27(4): 451-459.
• [11] Toker, O.S., Karasu, S., Yilmaz, M.T., Karaman, S., 2015. Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions. Food Research International 70(Supplement C): 125-133.
• [12] Diftis, N.G., Biliaderis, C.G., Kiosseoglou, V.D., 2005. Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture. Food Hydrocolloids 19(6): 1025-1031.
• [13] Fernandez, V.E., Palazolo, G.G., Bosisio, N.A., Martínez, L.M., Wagner, J.R., 2012. Rheological properties and stability of low-in-fat dressings prepared with high-pressure homogenized yeast. Journal of Food Engineering 111(1): 57-65.
• [14] Bortnowska, G., Balejko, J., Tokarczyk, G., Romanowska-Osuch, A., Krzemińska, N., 2014. Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions. Food Hydrocolloids 36: 229-237.
• [15] Tadros, T., 2015. Viscoelastic properties of sterically stabilised emulsions and their stability. Advances in Colloid and Interface Science 222(Supplement C): 692-708.
• [16] Pero, M., Emam-Djomeh, Z., Yarmand, M.S., Samavati, V., 2014. Stability and Rheological Properties of Model Low-Fat Salad Dressing Stabilized by Salep. Journal of Dispersion Science and Technology 35(2): 215-222.
• [17] Sikora, M., Badrie, N., Deisingh, A.K., Kowalski, S., 2008. Sauces and dressings: a review of properties and applications. critical reviews in Food Science and Nutrition 48(1): 50-77.