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    Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions

    Year: 2019

    Journal: LWT-Food Sci. Technol., Volume 101, MAR, page 590–598

    Authors: Tabilo-Munizaga, Gipsy; Villalobos-Carvajal, Ricardo; Herrera-Lavados, Carolina; Moreno-Osorio, Luis; Jarpa-Parra, Marcela; Perez-Won, Mario

    Organizations: CONICYT [FONDECYT] [1161531]

    Keywords: Nanoemulsion; Lentil protein; High-pressure homogenization; Particle size distribution; Interfacial tension

    The emulsifying properties of pulse proteins offer the possibility to provide functionality to colloidal food systems like nanoemulsions. The objective was to obtain stable lentil nanoemulsions through High-Pressure Homogenization (HPH) (50-300 MPa) using different number of homogenization passes (1-3) and emulsifier:oil ratios (1:1, 1:2, 2:1). Oil-in-water nanoemulsions were characterized through particle size distribution, mean droplet size, polidispersity index (PdI), zeta-potential, interfacial tension (IT), stability against creaming, and flow behavior. HPH > 100 MPa changed particle size distribution of 1:1 lentil nanoemulsion from multimodal to bimodal, regardless of homogenization passes number. Two homogenization passes and ratios of 1:1 and 2:1 improved reduction of droplet size (587-149 nm) and PdI (0.821-0.168), with no difference between those ratios zeta-potential values were lower than -30 mV, which can be considered as a stable emulsion. As emulsifiers, lentil proteins decreased IT of water-oil interphase from 16.5 to < 7.0 mN/m, regardless pressure treatment applied. Nanoemulsions showed pseudoplastic characteristics at all experimental conditions evaluated. HPH decreased eta(app), and higher eta(app) were observed with 2:1 ratio. Stable lentil nanoemulsions can be obtained by using 1:1 emulsifier:oil ratio and HPH above 200 MPa with two homogenization passes, which could be used as novel food systems.
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