EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION

Abstract

The stability characteristics of soluble nano-sized quinoa protein isolates prepared by different high-pressure homogenization in terms of droplet size and lipid oxidation were studied. Commercial quinoa protein isolates (QPI) were exposed to high-pressure homogenization (HPH) at various pressure (50, 100 and 200 MPa) and pressure cycles (one-cycle and two cycles). The quinoa isolate aggregates were utilized to produce oil-in-water nanoemulsions, which demonstrated the good stabile characteristics for 28 day of storage at 4 oC. While quinoa protein / canola oil nanoemulsions (QPCON) produced with untreated QPI and QPI samples by other HPH treatments were shown a significant increase in terms of droplet size and lipid oxidation in 28 days of storage, QPI samples treated with HPH at 100 MPa for a cycle (100 MPa-1) was found as the most efficient treatment in the stability of protein aggregate sizes and less oxidation level. The sample showed a slight increase from 98 nm to 117 nm for droplet size and from 58 to 102 mmol/kg for lipid oxidation from day 0 to day 28.

Keywords

• Droplet size
• Quinoa protein isolate
• High-pressure homogenization
• Lipid oxidation
• Nanoemulsion

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