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

Yıl 2023, Cilt: 13 Sayı: 1, 298 - 304, 01.03.2023

Mehmet Murat Ceylan

https://doi.org/10.21597/jist.1224085

Öz

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.

Anahtar Kelimeler

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

Kaynakça

  • Angsupanich, K., & Ledward, D.A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63 (1), 39–50. https://doi.org/10.1016/S0308-8146(97)00234-3
  • Anema, S. G., Lowe, E. K., & Stockmann, R. (2005a). Particle size changes and casein solubilisation in high-pressure-treated skim milk. Food Hydrocolloids, 19, 257–267. https://doi.org/10.1016/j.foodhyd.2004.04.025
  • Anema, S. G., Lauber, S., Lee, S. K., Henle, T., & Klostermeyer, H. (2005b). Rheological properties of acid gels prepared from pressure and transglutaminase-treated skim milk. Food Hydrocolloids, 19, 879–887. https://doi.org/10.1016/j.foodhyd.2004.12.001
  • Arques, J. L., Rodriguez, E., Gaya, P., Medina, M., Guamis, B., & Nunez, M. (2005). Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin producing lactic acid bacteria. Journal of Applied Microbiology, 98, 254–260. https://doi.org/10.1111/j.1365-2672.2004.02507.x
  • Ceylan, M.M., (2022). The influence of high pressure homogenization and high- intensity ultrasound on the functional properties of whey-protein/canola oil nanoemulsions during storage. Harran Tarım ve Gıda Bilimleri Dergisi, 26(2): 237-243. DOI:10.29050/harranziraat.1079031
  • Dakhili, S., Abdolalizadeh, L., Hosseini, S.M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019). Quinoa protein: Composition, structure and functional properties. Food Chemistry, 299, 125161. https://doi.org/10.1016/j.foodchem.2019.125161
  • Gulseren, I., Guzey, D., Bruce, B.D., & Weiss, J. (2007). Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrasonics Sonochemistry, 14, 173–183. https://doi.org/10.1016/j.ultsonch.2005.07.006
  • Jiang, S., Yildiz, G., Ding., J., Andrade, J., Rababah, T.M., Almajwalc, A., Abulmeatyc, M.M., & Feng, H. (2019). Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (vitamin D3). Food and Bioprocess Technology, 12 (6), 1031-1040. https://doi.org/10.1007/s11947-019-02276-0
  • Lee, H., Yildiz, G., Dos Santos, L.C., Jiang, S., Andrade, J., Engeseth, N.C., & Feng, H. (2016). Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication. Food Hydrocolloids, 55, 200–209. https://doi.org/10.1016/j.foodhyd.2015.11.022
  • Luo, L., Wang, Z., Deng, Y., Wei, Z., Zhang, Y., Tang, X., Liu, G., Zhou, P., Zhao, Z., Zhang, M., & Li, P. (2022). High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates. Food Chemistry, 397, 133684. https://doi.org/10.1016/j.foodchem.2022.133684
  • Min, H., McClements, D.J., & Decker, E.A. (2003). Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry, 51, 1696–1700. https://doi.org/10.1021/jf020952j
  • Minerich, P.L., &Labuza, T.P. (2003). Development of a Pressure Indicator for High Hydrostatic Pressure Processing of Foods. Innovative Food Science and Emerging Technologies, 4, 235–243. https://doi.org/10.1016/S1466-8564(03)00023-7
  • Nishinari, K., Fang, Y., Guo, S., & Phillips, G.O (2014). Soy proteins: a review on composition, aggregation and emulsification. Food Hydrocolloids, 39, 301–318. https://doi.org/10.1016/j.foodhyd.2014.01.013
  • Su, C., He, Z., Wang, Z., Zhang, D., & Li, H. (2021). Aggregation and deaggregation: The effect of high-pressure homogenization cycles on myofibrillar proteins aqueous solution. International Journal of Biological Macromolecules, 189, 567-576, https://doi.org/10.1016/j.ijbiomac.2021.08.133
  • Wang, Y.L., Yang, J.J., Dai, S.C., Tong, X.H., Tian, T., Liang, C.C., Li, L., Wang, H., Jiang, L.Z. (2022). Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties. Ultrasonics Sonochemistry, 84, 105961, https://doi.org/10.1016/j.ultsonch.2022.105961
  • Yıldız, G. (2022). Changes in Emulsifying Properties, Droplet Size, Turbidity and Lipid Oxidation of Pea Protein Nanoemulsions Exposed to High-Intensity Ultrasound and High-Pressure Homogenization during Storage. Akademik Gıda, 20 (4), 336-342. https://doi.org/10.24323/akademik-gida.1224299
  • Yildiz, G., Andrade, J., Engeseth, N. E., & Feng, H. (2017). Functionalizing soy protein nano-aggregates with pH shifting and mano-thermo-sonication. Journal of Colloid and Interface Science, 505, 836–846. https://doi.org/10.1016/j.jcis.2017.06.088
  • Yildiz, G., Ding, J., Andrade, J., Engeseth, N.J., & Feng, H. (2018). Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. Innovative Food Science and Emerging Technologies, 47, 317-325. https://doi.org/10.1016/j.ifset.2018.03.005

Yıl 2023, Cilt: 13 Sayı: 1, 298 - 304, 01.03.2023

Mehmet Murat Ceylan

https://doi.org/10.21597/jist.1224085

Öz

Kaynakça

  • Angsupanich, K., & Ledward, D.A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63 (1), 39–50. https://doi.org/10.1016/S0308-8146(97)00234-3
  • Anema, S. G., Lowe, E. K., & Stockmann, R. (2005a). Particle size changes and casein solubilisation in high-pressure-treated skim milk. Food Hydrocolloids, 19, 257–267. https://doi.org/10.1016/j.foodhyd.2004.04.025
  • Anema, S. G., Lauber, S., Lee, S. K., Henle, T., & Klostermeyer, H. (2005b). Rheological properties of acid gels prepared from pressure and transglutaminase-treated skim milk. Food Hydrocolloids, 19, 879–887. https://doi.org/10.1016/j.foodhyd.2004.12.001
  • Arques, J. L., Rodriguez, E., Gaya, P., Medina, M., Guamis, B., & Nunez, M. (2005). Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin producing lactic acid bacteria. Journal of Applied Microbiology, 98, 254–260. https://doi.org/10.1111/j.1365-2672.2004.02507.x
  • Ceylan, M.M., (2022). The influence of high pressure homogenization and high- intensity ultrasound on the functional properties of whey-protein/canola oil nanoemulsions during storage. Harran Tarım ve Gıda Bilimleri Dergisi, 26(2): 237-243. DOI:10.29050/harranziraat.1079031
  • Dakhili, S., Abdolalizadeh, L., Hosseini, S.M., Shojaee-Aliabadi, S., & Mirmoghtadaie, L. (2019). Quinoa protein: Composition, structure and functional properties. Food Chemistry, 299, 125161. https://doi.org/10.1016/j.foodchem.2019.125161
  • Gulseren, I., Guzey, D., Bruce, B.D., & Weiss, J. (2007). Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrasonics Sonochemistry, 14, 173–183. https://doi.org/10.1016/j.ultsonch.2005.07.006
  • Jiang, S., Yildiz, G., Ding., J., Andrade, J., Rababah, T.M., Almajwalc, A., Abulmeatyc, M.M., & Feng, H. (2019). Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (vitamin D3). Food and Bioprocess Technology, 12 (6), 1031-1040. https://doi.org/10.1007/s11947-019-02276-0
  • Lee, H., Yildiz, G., Dos Santos, L.C., Jiang, S., Andrade, J., Engeseth, N.C., & Feng, H. (2016). Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication. Food Hydrocolloids, 55, 200–209. https://doi.org/10.1016/j.foodhyd.2015.11.022
  • Luo, L., Wang, Z., Deng, Y., Wei, Z., Zhang, Y., Tang, X., Liu, G., Zhou, P., Zhao, Z., Zhang, M., & Li, P. (2022). High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates. Food Chemistry, 397, 133684. https://doi.org/10.1016/j.foodchem.2022.133684
  • Min, H., McClements, D.J., & Decker, E.A. (2003). Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry, 51, 1696–1700. https://doi.org/10.1021/jf020952j
  • Minerich, P.L., &Labuza, T.P. (2003). Development of a Pressure Indicator for High Hydrostatic Pressure Processing of Foods. Innovative Food Science and Emerging Technologies, 4, 235–243. https://doi.org/10.1016/S1466-8564(03)00023-7
  • Nishinari, K., Fang, Y., Guo, S., & Phillips, G.O (2014). Soy proteins: a review on composition, aggregation and emulsification. Food Hydrocolloids, 39, 301–318. https://doi.org/10.1016/j.foodhyd.2014.01.013
  • Su, C., He, Z., Wang, Z., Zhang, D., & Li, H. (2021). Aggregation and deaggregation: The effect of high-pressure homogenization cycles on myofibrillar proteins aqueous solution. International Journal of Biological Macromolecules, 189, 567-576, https://doi.org/10.1016/j.ijbiomac.2021.08.133
  • Wang, Y.L., Yang, J.J., Dai, S.C., Tong, X.H., Tian, T., Liang, C.C., Li, L., Wang, H., Jiang, L.Z. (2022). Formation of soybean protein isolate-hawthorn flavonoids non-covalent complexes: Linking the physicochemical properties and emulsifying properties. Ultrasonics Sonochemistry, 84, 105961, https://doi.org/10.1016/j.ultsonch.2022.105961
  • Yıldız, G. (2022). Changes in Emulsifying Properties, Droplet Size, Turbidity and Lipid Oxidation of Pea Protein Nanoemulsions Exposed to High-Intensity Ultrasound and High-Pressure Homogenization during Storage. Akademik Gıda, 20 (4), 336-342. https://doi.org/10.24323/akademik-gida.1224299
  • Yildiz, G., Andrade, J., Engeseth, N. E., & Feng, H. (2017). Functionalizing soy protein nano-aggregates with pH shifting and mano-thermo-sonication. Journal of Colloid and Interface Science, 505, 836–846. https://doi.org/10.1016/j.jcis.2017.06.088
  • Yildiz, G., Ding, J., Andrade, J., Engeseth, N.J., & Feng, H. (2018). Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. Innovative Food Science and Emerging Technologies, 47, 317-325. https://doi.org/10.1016/j.ifset.2018.03.005
Toplam 18 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Mehmet Murat Ceylan 0000-0002-8391-1680

Erken Görünüm Tarihi 24 Şubat 2023
Yayımlanma Tarihi 1 Mart 2023
Gönderilme Tarihi 25 Aralık 2022
Kabul Tarihi 23 Ocak 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 13 Sayı: 1

Kaynak Göster

APA Ceylan, M. M. (2023). EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION. Journal of the Institute of Science and Technology, 13(1), 298-304. https://doi.org/10.21597/jist.1224085
AMA Ceylan MM. EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION. Iğdır Üniv. Fen Bil Enst. Der. Mart 2023;13(1):298-304. doi:10.21597/jist.1224085
Chicago Ceylan, Mehmet Murat. “EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION”. Journal of the Institute of Science and Technology 13, sy. 1 (Mart 2023): 298-304. https://doi.org/10.21597/jist.1224085.
EndNote Ceylan MM (01 Mart 2023) EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION. Journal of the Institute of Science and Technology 13 1 298–304.
IEEE M. M. Ceylan, “EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION”, Iğdır Üniv. Fen Bil Enst. Der., c. 13, sy. 1, ss. 298–304, 2023, doi: 10.21597/jist.1224085.
ISNAD Ceylan, Mehmet Murat. “EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION”. Journal of the Institute of Science and Technology 13/1 (Mart 2023), 298-304. https://doi.org/10.21597/jist.1224085.
JAMA Ceylan MM. EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION. Iğdır Üniv. Fen Bil Enst. Der. 2023;13:298–304.
MLA Ceylan, Mehmet Murat. “EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION”. Journal of the Institute of Science and Technology, c. 13, sy. 1, 2023, ss. 298-04, doi:10.21597/jist.1224085.
Vancouver Ceylan MM. EFFECT OF HIGH-PRESSURE TREATMENT ON THE STABILITY OF QUINOA PROTEIN-CANOLA OIL NANOEMULSIONS IN TERMS OF DROPLET SIZE AND LIPID OXIDATION. Iğdır Üniv. Fen Bil Enst. Der. 2023;13(1):298-304.
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