Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification

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dc.citation.titleLWT - Food Science and Technologyes
dc.citation.volume156es
dc.creatorIngrassia, Romina
dc.creatorBusti, Pablo Andrés
dc.creatorBoeris, Valeria
dc.date.accessioned2022-04-08T16:10:46Z
dc.date.available2022-04-08T16:10:46Z
dc.date.issued2022-01-06
dc.descriptionA new approach for soft and self-sustainable oil-in-water emulsion gel systems (EGs) preparation based on a formulation with olive oil, sodium alginate, citric acid, and calcium chloride, and the combination of high-speed homogenization and gelation induction by glucono-δ-lactone addition is presented. Also, the effect of EG protein fortification by the incorporation of quinoa concentrate (QC) and quinoa flour on the physicochemical and mechanical properties of these EGs upon storage at 4 ◦C was investigated. Despite soft and self-sustainable EGs (10 g/kg and 20 g/kg alginate, respectively) showed higher oil droplet size increment with total biopolymer concentration, these systems presented remarkable stability during 28 days. All fortified EGs showed higher fluid retention capacity (>99%), L*, a*, and lower b* values. After one day, EGs presented pHs ranging 4.1–4.3, and longer storage times promoted an increased acidity, to a less extent for QC-fortified-EGs. Lipid oxidation degree also increased during storage (from 30 to 150 μmol/L malonaldehyde), with no significant effects upon protein fortification. Protein fortification promoted higher gel strength in all self-sustainable EGs (from 3.5 N to almost 7 N), and especially after 14 days for soft-EGs. These EGs can be used in the food industry as fat replacers to formulate healthier products.es
dc.description.filFil: Ingrassia, Romina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Argentina.es
dc.description.filFil: Universidad Nacional de Rosario. Facultad de Ciencias Veterinarias. Argentina.es
dc.description.filFil:Ingrassia, Romina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Argentina.es
dc.description.filFil: Busti, Pablo Andrés. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Argentina.es
dc.description.filFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Argentina.es
dc.description.filFil: Boeris, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Argentina.es
dc.description.filFil: Boeris, Valeria. Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería Del Rosario. Argentina.es
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica: PICT 2017–0937
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica: PICT 2018–01822
dc.description.sponsorshipUniversidad Nacional de Rosario (UNR): 80020180300078UR
dc.description.sponsorshipUniversidad Nacional de Rosario (UNR): 1VET247
dc.formatapplication/pdf
dc.format.extent1-8es
dc.identifier.issn0023-6438es
dc.identifier.urihttp://hdl.handle.net/2133/23375
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0023643821022015es
dc.relation.publisherversionhttps://doi.org/10.1016/j.lwt.2021.113048
dc.rightsopenAccesses
dc.rights.holderIngrassia, Rominaes
dc.rights.holderBusti, Pablo Andréses
dc.rights.holderBoeris, Valeriaes
dc.rights.textAttribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)es
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectOil-in-water Emulsion Geles
dc.subjectFat Replaceres
dc.subjectTexturees
dc.subjectPhysicochemical Propertieses
dc.titlePhysicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortificationes
dc.typepublishedVersion
dc.typearticle
dc.typeartículo
dc.type.collectionarticulo
dc.type.versionpublishedVersion

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