Effect of emulsion formulation on characteristics of pea protein-stabilized oil-in-water emulsions

Öz

The goal of this study was to investigate the effect of emulsion formulation on characteristics of oil-in-water emulsions. Varying concentrations of biopolymers including maltodextrin, gum arabic and pea protein were used in the formulation of emulsions created according to an extreme vertices design. Mean droplet size of oil-in-water emulsions changed between 0.9-2.5 µm and decreased with increasing pea protein concentration. Creaming stability ranged between 9-100% and increased as the concentration of pea protein increased. The results of this research suggest that pea protein can be utilized as an emulsifier for oil-in-water emulsions with low oil concentration as it has the ability to decrease the mean droplet size and increase creaming stability of the emulsions.

Anahtar Kelimeler

• Creaming stability,droplet size,pea protein

Kaynakça

1. 1. Karayıldırım, ÇK. 2017. Characterization and in vitro evolution of antibacterial efficacy of novel hesperidin microemulsion. Celal Bayar University Journal of Science; 13: 943-947.
2. 2. Dickinson, E. 2003. Hydrocolloids at interfaces and the influence on properties of dispersed systems. Food Hydrocolloids; 17: 25-39.
3. 3. McClements, DJ. Emulsion stability. In: Clydesdale FM (ed) Food emulsions: principles, practices, and techniques, 2nd edn. CRC Press, Boca Raton, 2005, pp 269-339.
4. 4. McClements. DJ. 2007. Critical review of techniques and methodologies for characterization of emulsion stability. Critical Reviews in Food Science and Nutrition; 47: 611-649.
5. 5. McClements, DJ. Emulsion ingredients. In: Clydesdale FM (ed) Food emulsions: principles, practices, and techniques, 2nd edn. CRC Press, Boca Raton, 2005, pp 95-174.
6. 6. Coşkun, AEİ, Ocak, ÖÖ, Ocak, B, Ötleş, S. 2020. pH-dependent behavior and stability of protein-based particles in aqueous media. Celal Bayar University Journal of Science; 16: 95-102.
7. 7. Wang, Y, Guldiken, B, Tulbek, M, House, JD, Nickerson, M. 2020. Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour. Food Research International; 132: 109085.
8. 8. Lam, ACY, Warkentin, TD, Tyler, RT, Nickerson, MT. 2017. Physicochemical and functional properties of protein isolates obtained from several pea cultivars. Cereal Chemistry; 94: 89-97.

9. 9. Qamar, S, Bhandari, B, Prakash, S. 2019. Effect of different homogenisation methods and UHT processing on the stability of pea protein emulsion. Food Research International; 116: 1374-1385.
10. 10. Gharsallaoui, A, Cases, E, Chambin, O, Saurel, R. 2009. Interfacial and emulsifying characteristics of acid-treated pea protein. Food Biophysics; 4: 273-280.
11. 11. Liang, HN, Tang, CH. 2013. pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins. Food Hydrocolloids; 33: 309-319.
12. 12. Peng, W, Kong, X, Chen, Y, Zhang, C, Yang, Y, Hua, Y. 2016. Effects of heat treatment on the emulsifying properties of pea proteins. Food Hydrocolloids; 52: 301-310.
13. 13. Chen, M, Lu, J, Liu, F, Nsor-Atindana, J, Xu, F, Goff, HD, Ma, J, Zhong, F. 2019. Study on the emulsifying stability and interfacial adsorption of pea proteins. Food Hydrocolloids; 88: 247-255.
14. 14. Chao, D, Jung, S, Aluko, RE. 2018. Physicochemical and functional properties of high pressure-treated isolated pea protein. Innovative Food Science and Emerging Technologies; 45: 179-185.
15. 15. Dokic-Baucal L, Dokic P, Jakovljevic J. 2004. Influence of different maltodextrins on properties of O/W emulsions. Food Hydrocolloids; 18: 233-239.
16. 16. Reineccius GA. 2004. The spray drying of food flavors. Drying Technology; 22: 1289-1324.
17. 17. Dave, NP, Gor, A. Natural polysaccharide-based hydrogels and nanomaterials: Recent trends and their applications. In Hussain CM (ed) Handbook of nanomaterials for industrial applications. Elsevier, Amsterdam, Netherlands, 2018, pp 36-66.
18. 18. Can Karaca, A, Nickerson, MT, Low, NH. 2011. Lentil and chickpea protein-stabilized emulsions: Optimization of emulsion formulation. Journal of Agricultural and Food Chemistry; 59: 13203-13211.
19. 19. Stone, AK, Nickerson, MT. 2012. Formation and functionality of whey protein isolate – (Kappa-, iota-, and lambda-type) carrageenan electrostatic complexes. Food Hydrocolloids; 27: 271-277.
20. 20. Ozbek, ZA, Ergönül, PG. 2017. A review on encapsulation of oils. Celal Bayar University Journal of Science; 13: 293-309.
21. 21. Randall RC, Phillips GO and Williams PA. 1988. The role of the proteinaceous component on the emulsifying properties of gum arabic. Food Hydrocolloids; 2: 131-140.
22. 22. Aziz, A, Khan, NM, Ali, F, Khan, ZU, Ahmad, S, Jan, AK, Rehman, N, Muhammad, N. 2020. Effect of protein and oil volume concentrations on emulsifying properties of acorn protein isolate. Food Chemistry; 324: 126894.
23. 23. Boostani, S, Hosseini, SMH, Golmakani, MT, Marefati, A, Hadi, NBA, Rayner, M. The influence of emulsion parameters on physical stability and rheological properties of Pickering emulsions stabilized by hordein nanoparticles. Food Hydrocolloids; 101: 105520.
24. 24. Sun, LH, Lv, SW, Chen, CH, Wang, C. 2019. Preparation and characterization of rice bran protein‐stabilized emulsion by using ultrasound homogenization. Cereal Chemistry; 96: 478-486.
25. 25. Ye, A. 2008. Interfacial composition and stability of emulsions made with mixtures of commercial sodium caseinate and whey protein concentrate. Food Chemistry; 110: 946-952.
26. 26. Hu, M, Xie, F, Zhang, S, Li, Y, Qi, B. 2020. Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions. Food Hydrocolloids; 101: 105575.