Abstract
Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60–43.96 µm and HIPEs: 8.74–20.38 µm) and the oil release after 9 weeks of storage at 5 °C and 25 °C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G′ and G″) increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes.
Highlights
Edible oil structuring has received considerable attention from the food industry and scientific community as a potential alternative of replacing saturated fats with healthier alternatives such as liquid polyunsaturated oil
The zeta potential of the xanthan gum (XG) decreased with increasing pH until they reached values close to −70 mV, which is in accordance with observed by Wang et al [27]
The pea protein (PP) has a positive zeta-potential below pH 3.5–4.0 and negative above this pH value, which is in accordance with the literature, that reported the isoelectric point of PP between pH 3.84 and 4.23 [15]
Summary
Edible oil structuring has received considerable attention from the food industry and scientific community as a potential alternative of replacing saturated fats with healthier alternatives such as liquid polyunsaturated oil. The use of hydrocolloids for this purpose has some advantages compared with the direct structurants because hydrocolloids are accepted and known by the food industry, being considered Generally Recognized as Safe (GRAS) by the Food and Drugs Administration (FDA), and avoiding regulatory restrictions and being these of easy access. They have a lower cost than direct structurants, and, when used in the indirect approach, moderate temperatures are applied during the oil structuring process. Hydrocolloids have been used to structure systems that will replace saturated fats, obtaining final products with similar characteristics to the original products [8]
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