Abstract
Oil-in-water emulsion systems formulated with plant proteins are of increasing interest to food researchers and industry due to benefits associated with cost-effectiveness, sustainability and animal well-being. The aim of this study was to understand how the stability of complex model emulsions formulated using lentil proteins are influenced by calcium fortification (0 to 10 mM CaCl2) and thermal processing (95 or 140 °C). A valve homogeniser, operating at first and second stage pressures of 15 and 3 MPa, was used to prepare emulsions. On heating at 140 °C, the heat coagulation time (pH 6.8) for the emulsions was successively reduced from 4.80 to 0.40 min with increasing CaCl2 concentration from 0 to 10 mM, respectively. Correspondingly, the sample with the highest CaCl2 addition level developed the highest viscosity during heating (95 °C × 30 s), reaching a final value of 163 mPa·s. This was attributed to calcium-mediated interactions of lentil proteins, as confirmed by the increase in the mean particle diameter (D[4,3]) to 36.5 µm for the sample with 6 mM CaCl2, compared to the unheated and heated control with D[4,3] values of 0.75 and 0.68 µm, respectively. This study demonstrated that the combination of calcium and heat promoted the aggregation of lentil proteins in concentrated emulsions.
Highlights
The world faces major challenges in food production and environmental sustainability over the 30 years, with an expected growth of the world population to over nine billion people by 2050 [1,2,3].The food system is responsible for more than a quarter of all greenhouse gas emissions and recent analyses have highlighted the environmental benefits of reducing the proportion of animal-derived food in our diets [4,5]
The aim of this study was to determine the effect of calcium fortification (0–10 mM) and thermal processing (95 and 140 ◦ C) on the reactivity, stability and quality of a model nutritional beverage emulsion formulated with a novel lentil protein ingredient
Confocal laser scanning microscopy confirmed that the increases in particle size and viscosity
Summary
The world faces major challenges in food production and environmental sustainability over the 30 years, with an expected growth of the world population to over nine billion people by 2050 [1,2,3].The food system is responsible for more than a quarter of all greenhouse gas emissions and recent analyses have highlighted the environmental benefits of reducing the proportion of animal-derived food in our diets [4,5]. The world faces major challenges in food production and environmental sustainability over the 30 years, with an expected growth of the world population to over nine billion people by 2050 [1,2,3]. There is an increasing shift from animal-based to plant-based diets as the population becomes more conscious of the impact on ethical (e.g., animal welfare), health (e.g., antibiotics and hormones) and environmental (e.g., increase in carbon footprint) matters. Lentil seeds are showing promising results for the preparation of functional protein isolate ingredients, due to the absence of allergens, antinutritional compounds (e.g., isoflavones) and are an affordable, sustainable and abundant raw material [7]. The major proteins present in lentils are globulins (~50%) and albumins (~16.8%), both considered globular proteins [8,9]. Globulins are constituted by vicilin-like, or trimeric (175–180 kDa), and legumin-like, or hexameric (300–370 kDa) proteins, having sedimentation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
