Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginatebased emulsion gels

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dc.citation.titleJSFA Reports
dc.citation.volume4
dc.contributor.orcidhttps://orcid.org/0000-0003-1968-8637
dc.contributor.orcidhttps://orcid.org/0000-0001-7958-6056
dc.contributor.orcidhttps://orcid.org/0000-0002-5023-9330
dc.creatorLingiardi , Nadia
dc.creatorGalante, Micaela
dc.creatorSpelzini, Darío
dc.date.accessioned2025-02-20T17:49:50Z
dc.date.available2025-02-20T17:49:50Z
dc.date.issued2024-04-04
dc.description.abstractBackground: This work studies emulsion gel (EG) formulation with quinoa proteins (QP), high-oleic sunflower oil and alginate, and the effect of QP concentration (0.5–1–2%) and the oil volume fraction (10–30–50%) on the physicochemical and mechanical properties of EG systems. EGs were tested for their microstructural and textural attributes, color, and water holding capacity as well as for their thermal, physical, and oxidative stability. Results: The microstructure of EG showed that with increasing QP concentrations, the gel structure tended to be much denser, with oil droplets entrapped within the network. A significant decrease in droplet diameter with increasing QP concentration (p = 0.015) and oil volume fraction (p < 0.000) was observed. Hardness mean value was 2.8 N ± 0.5, reaching the highest value with 1 and 2% QP and 30% oil (p < 0.000). Cohesiveness shows a similar trend to that observed for hardness, while springiness showed the opposite behavior. As for adhesiveness, there were no significant differences between samples. EG have high lightness with slight yellow and green contributions. The mean water holding capacity was 88 ± 4%, and after heat treatment all samples exhibited a good fluid retention, significantly lower for the lower oil volume fraction (p = 0.001). EG, also proved to be highly stable against creaming and oxidative damage. Conclusion: Results suggest that EG could be useful to create a new generation of healthier and innovative products that could substitute animal fat and deliver nutrients and biological compounds, thus improving food quality.
dc.description.filFil: Lingiardi, Nadia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
dc.description.filFil: Lingiardi, Nadia. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.description.filFil: Lingiardi, Nadia. Universidad del Centro Educativo Latinoamericano. Facultad de Química; Argentina.
dc.description.filFil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
dc.description.filFil: Galante, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.description.filFil: Galante, Micaela. Universidad Católica Argentina. Facultad de Química e Ingeniería del Rosario; Argentina.
dc.description.filFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina.
dc.description.filFil: Spelzini, Darío. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica: PICT 2018-02872, PICT 2019-2019-03063
dc.description.sponsorshipUniversidad Nacional de Rosario: 80020210200112UR
dc.description.sponsorshipConsejo Nacional de Investigaciones Científicas y Técnicas
dc.description.versionpeerreviewed
dc.format.extent208–219
dc.identifier.citationLingiardi N, Galante M, Spelzini D. Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginatebased emulsion gels. JSFA Reports. 2024;4(4):208–19. https://doi.org/10.1002/jsf2.189
dc.identifier.issn2573-5098
dc.identifier.urihttps://hdl.handle.net/2133/28893
dc.language.isoen
dc.publisherWiley
dc.relation.publisherversionhttps://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsf2.189
dc.relation.publisherversionhttps://doi.org/10.1002/jsf2.189
dc.rightsopenAccess
dc.rights.holderLingiardi, Nadia
dc.rights.holderGalante, Micaela
dc.rights.holderSpelzini, Darío
dc.rights.textAttribution 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAlginate
dc.subjectEmulsion gels
dc.subjectMonounsaturated fatty acids
dc.subjectVegetable proteins
dc.titleEffect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginatebased emulsion gels
dc.typearticulo
dc.type.collectionarticulo
dc.type.versionpublishedVersion

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