Navegar

Colección

Datos Estadísticas

Artículo

Montes de Oca-Ávalos, J.M.; Huck-Iriart, C.; Candal, R.J.; Herrera, M.L. "Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food" (2016) Food and Bioprocess Technology. 9(6):981-992
El editor solo permite decargar el artículo en su versión post-print desde el repositorio. Por favor, si usted posee dicha versión, enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Protein gels have attired attention since they allow structuring foods with no trans or saturated fats. The effects of protein concentration and sucrose addition on gelation kinetics and on physical properties of sodium caseinate (NaCas)/sunflower oil emulsion-based gels were studied by two methods: a new application of backscattering of light (BS) using a Turbiscan equipment and by dynamic oscillatory rheology. Structure of gels was also described by confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). Tgel values decreased with increasing sucrose or NaCas concentration. BS method sensed early changes in structure, while rheological measurements were less sensitive to those changes. However, tendencies found by rheological measurements were the same as the ones found by BS experiments. CLSM images of gels formed from emulsions containing high sucrose and protein concentrations had big oil droplets that were not present in initial emulsions. Gels with sucrose concentrations between 15 and 30 wt/wt% released oil. SAXS patterns showed that NaCas nanoaggregate sizes in the aqueous phase were smaller with increasing sucrose concentration. Polar groups of protein interacted with sucrose, and therefore, interactions among protein molecules diminished. As a result of weaker protein molecule interactions, nanoaggregates were smaller. However, this effect was beneficial. In the macroscale, rheological properties and visual appearance of gels were improved. The gel formulated with 5 wt/wt% NaCas and 10 wt/wt% sucrose had a smooth surface and was stable to syneresis and oil release. This formulation was a good alternative to trans fat. © 2016, Springer Science+Business Media New York.

Registro:

Documento: Artículo
Título:Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food
Autor:Montes de Oca-Ávalos, J.M.; Huck-Iriart, C.; Candal, R.J.; Herrera, M.L.
Filiación:Instituto de Tecnología en Polímeros y Nanotecnología (ITPN), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires (UBA), Facultad de Ingeniería, 1127 Las Heras, Buenos Aires, Argentina
Instituto de Química Inorgánica, Medio Ambiente y Energía (INQUIMAE), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad de Buenos Aires (UBA), 1428 Ciudad Universitaria, Buenos Aires, Argentina
Instituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, San Martín, Provincia de Buenos Aires 1650, Argentina
Palabras clave:Caseinate gels; Confocal laser scanning microscopy; Rheology; Small angle X-ray scattering; Turbiscan; Confocal microscopy; Elasticity; Emulsification; Emulsions; Gelation; Laser applications; Molecules; Oils and fats; Proteins; Rheology; Sodium; Sodium compounds; Sugar (sucrose); Surface analysis; X ray scattering; Caseinate gels; Confocal laser scanning microscopy; Oscillatory rheologies; Protein concentrations; Rheological measurements; Rheological property; Sucrose concentration; Turbiscan; Gels
Año:2016
Volumen:9
Número:6
Página de inicio:981
Página de fin:992
DOI: http://dx.doi.org/10.1007/s11947-016-1687-0
Título revista:Food and Bioprocess Technology
Título revista abreviado:Food. Bioprocess Technol.
ISSN:19355130
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_19355130_v9_n6_p981_MontesdeOcaAvalos

Referencias:

  • Álvarez Cerimedo, M.S., Huck Iriart, C., Candal, R.J., Herrera, M.L., Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose (2010) Food Reseach International, 43 (5), pp. 1482-1493
  • Belyakova, L.E., Antipova, A.S., Semenova, M.G., Dickinson, E., Merino, L.M., Tsapkina, E.N., Effect of sucrose on molecular and interaction parameters of sodium caseinate in aqueous solution: relationship to protein gelation (2003) Colloids and Surfaces. B, Biointerfaces, 31 (1), pp. 31-46. , COI: 1:CAS:528:DC%2BD3sXms12jt7c%3D
  • Blake, A.I., Co, E.D., Marangoni, A.G., Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity (2014) Journal of the American Oil Chemists’ Society, 91 (6), pp. 885-903. , COI: 1:CAS:528:DC%2BC2cXis1ajurY%3D
  • Blake, A.I., Marangoni, A.G., Factors affecting the rheological properties of a structured cellular solid used as a fat mimetic (2015) Food Research International, 74, pp. 284-293. , COI: 1:CAS:528:DC%2BC2MXnslOntb4%3D
  • Bordes, C., García, F., Frances, C., Biscans, B., Snabre, P., The on-line optical investigation of concentrated dispersions in precipitation and grinding processes (2001) Kona, 19, pp. 94-108. , COI: 1:CAS:528:DC%2BD38XksVSrt7w%3D
  • Box, E.P., Hunter, W.G., Hunter, J.S., (1978) Statistics for experimenters, , Wiley, New York
  • Cassiday, L., Big fat controversy: changing opinions about saturated fats (2015) International News on Fats, Oils, and Related Materials, 26, pp. 342-349
  • Cavalcanti, L.P., Torriani, I.L., Plivelic, T.S., Oliveira, C.L.P., Kellermann, G., Neuenschwander, R., Two new sealed sample cells for small-angle X-ray scattering from macromolecules in solution and complex fluids using synchrotron radiation (2004) Review of Scientific Instruments, 75 (11), pp. 4541-4546. , COI: 1:CAS:528:DC%2BD2cXpslCnurs%3D
  • Cerdeira, M., Palazolo, G.G., Candal, R.J., Herrera, M.L., Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend (2007) Journal of American Oil Chemists’ Society, 84 (6), pp. 523-531. , COI: 1:CAS:528:DC%2BD2sXnsVOltrw%3D
  • Chauvierre, C., Labarre, D., Couvreur, P., Vauthier, C., A new approach for the characterization of insoluble amphiphilic copolymers based on their emulsifying properties (2004) Colloid and Polymer Science, 282 (10), pp. 1097-1104. , COI: 1:CAS:528:DC%2BD2cXmtFOjtLw%3D
  • Chen, J., Dickinson, E., On the temperature reversibility of the viscoelasticity of acid-induced sodium caseinate emulsion gels (2000) International Dairy Journal, 10 (8), pp. 541-549. , COI: 1:CAS:528:DC%2BD3MXhtlClsg%3D%3D
  • Dickinson, E., Merino, L.M., Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels (2002) Food Hydrocolloids, 16 (4), pp. 321-331. , COI: 1:CAS:528:DC%2BD38XjtlGhsLY%3D
  • Dickinson, E., Eliot, C., Defining the conditions for heat-induced gelation of a caseinate-stabilized emulsion (2003) Colloids and Surfaces. B, Biointerfaces, 29 (2), pp. 89-97. , COI: 1:CAS:528:DC%2BD3sXjsVeqsrY%3D
  • Dickinson, E., Structure formation in casein-based gels, foams, and emulsions (2006) Colloids and Surfaces A: Physicochemical Engineering Aspects, 288 (1-3), pp. 3-11. , COI: 1:CAS:528:DC%2BD28XotlWntbc%3D
  • González Álvarez, J., Mangas Alonso, J.J., Díaz Llorente, D., Botas Velasco, C., Gutiérrez Álvarez, M.D., Arias Abrodo, P., Blanco Gomis, D., Multivariate characterization of milk fat fractions by gas chromatography (2013) Food and Bioprocess Technology, 6 (10), pp. 2651-2658
  • Hammersley, A.P., Svernsson, O.S., Hanfland, M., Fitch, A.N., Häusermann, D., Two-dimensional detector software: from real detector to idealised image or two theta scan (1996) High Pressure Research, 14 (4), pp. 235-248
  • Hartel, R.W., (2001) Crystallization in foods, , Aspen Publishers, New York
  • Herrera, M.L., Rodríguez-Batiller, R.J., Rincón Cardona, J.A., Agudelo-Laverde, L.M., Martini, S., Candal, R.J., Effect of cooling rate and temperature cycles on polymorphic behavior of sunflower oil stearins for applications as trans-fat alternatives in foods (2015) Food and Bioprocess Technology, 8 (8), pp. 1779-1790. , COI: 1:CAS:528:DC%2BC2MXovVKrsr8%3D
  • Huck Iriart, C., Pizones Ruiz-Henestrosa, V.M., Candal, R.J., Herrera, M.L., Effect of aqueous phase composition on stability of sodium caseinate/sunflower oil emulsions (2013) Food and Bioprocess Technology, 6 (9), pp. 2406-2418. , COI: 1:CAS:528:DC%2BC3sXht1yiurrM
  • Huck Iriart, C., Rincón Cardona, J.A., Herrera, M.L., Stability of whey protein concentrate/sunflower oil emulsions as affected by sucrose and xanthan gum (2014) Food and Bioprocess Technology, 7 (4), pp. 2646-2656. , COI: 1:CAS:528:DC%2BC2cXhtlWmsb3F
  • Kulmyrzaev, A., Canceliere, C., McClements, D.J., Influence of sucrose on cold gelation of heat-denatured whey protein isolate (2000) Journal of the Science of Food and Agriculture, 80 (9), pp. 1314-1318. , COI: 1:CAS:528:DC%2BD3cXks1Kqtbs%3D
  • Lizarraga, M.S., Pan, L.G., Añon, M.C., Santiago, L.G., Stability of concentrated emulsions measured by optical and rheological methods. Effect of processing conditions—I. Whey protein concentrate (2008) Food Hydrocolloids, 22 (5), pp. 868-878. , COI: 1:CAS:528:DC%2BD1cXis1ajtLc%3D
  • Mengual, O., Meunier, G., Cayré, I., Puech, K., Snabre, P., Turbiscan MA 2000: multiple light scattering measurements for concentrated emulsion and suspension instability analysis (1999) Talanta, 50 (2), pp. 445-456. , COI: 1:CAS:528:DyaK1MXlvFSrsrc%3D
  • Oshiro, A., Da Silva, D.C., De Mello, J.C., De Moraes, V.W.R., Cavalcanti, L.P., Franco, M.K.K.D., Alkschbirs, M.I., De Araujo, D.R., Pluronics F-127/L-81 binary hydrogels as drug-delivery systems: influence of physicochemical aspects on release kinetics and cytotoxicity (2014) Langmuir, 30 (45), pp. 13689-13698. , COI: 1:CAS:528:DC%2BC2cXhvVWns73E
  • Palazolo, G.G., Sorgentini, D.A., Wagner, J.R., Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates (2005) Food Hydrocolloids, 19 (3), pp. 595-604. , COI: 1:CAS:528:DC%2BD2MXmt1eitw%3D%3D
  • Pan, L.G., Tomás, M.C., Añón, M.C., Effect of sunflower lecithins on the stability of water in oil (W/O) and oil in water (O/W) emulsions (2002) Journal of Surfactants and Detergents, 5 (2), pp. 135-143. , COI: 1:CAS:528:DC%2BD38XjtFKrur4%3D
  • Perullini, M., Jobbágy, M., Bilmes, S.A., Torriani, I.L., Candal, R., Effect of synthesis conditions on the microstructure of TEOS derived silica hydrogels synthesized by the alcohol-free sol–gel route (2011) Journal of Sol-Gel Science and Technology, 59 (1), pp. 174-180. , COI: 1:CAS:528:DC%2BC3MXosFaitL0%3D
  • Relkin, P., Sourdet, S., Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions (2005) Food Hydrocolloids, 19 (3), pp. 503-511. , COI: 1:CAS:528:DC%2BD2MXmt1aqsA%3D%3D
  • Tarancón, P., Salvador, A., Sanz, T., Sunflower oil–water–cellulose ether emulsions as trans-fatty acid-free fat replacers in biscuits: texture and acceptability study (2013) Food and Bioprocess Technology, 6 (9), pp. 2389-2398
  • Thanasukarn, P., Pongsawatmanit, R., McClements, D.J., Utilization of layer-by-layer interfacial deposition technique to improve freeze-thaw stability of oil-in-water emulsions (2006) Food Research International, 39 (6), pp. 721-729. , COI: 1:CAS:528:DC%2BD28Xjs1Gru7o%3D

Citas:

---------- APA ----------
Montes de Oca-Ávalos, J.M., Huck-Iriart, C., Candal, R.J. & Herrera, M.L. (2016) . Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food. Food and Bioprocess Technology, 9(6), 981-992.
http://dx.doi.org/10.1007/s11947-016-1687-0
---------- CHICAGO ----------
Montes de Oca-Ávalos, J.M., Huck-Iriart, C., Candal, R.J., Herrera, M.L. "Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food" . Food and Bioprocess Technology 9, no. 6 (2016) : 981-992.
http://dx.doi.org/10.1007/s11947-016-1687-0
---------- MLA ----------
Montes de Oca-Ávalos, J.M., Huck-Iriart, C., Candal, R.J., Herrera, M.L. "Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food" . Food and Bioprocess Technology, vol. 9, no. 6, 2016, pp. 981-992.
http://dx.doi.org/10.1007/s11947-016-1687-0
---------- VANCOUVER ----------
Montes de Oca-Ávalos, J.M., Huck-Iriart, C., Candal, R.J., Herrera, M.L. Sodium Caseinate/Sunflower Oil Emulsion-Based Gels for Structuring Food. Food. Bioprocess Technol. 2016;9(6):981-992.
http://dx.doi.org/10.1007/s11947-016-1687-0