Your browser doesn't support javascript.
loading
Optimization of emulsification conditions with rice bran concentrates for the preliminary formulation of potential vegan dressings and their characterization.
Bonifacino, Carla; López, Débora N; Palazolo, Gonzalo G; Panizzolo, Luis A; Abirached, Cecilia.
Afiliação
  • Bonifacino C; Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay.
  • López DN; Graduate Program in Chemistry, Facultad de Química, Universidad de la República, Montevideo, Uruguay.
  • Palazolo GG; Laboratorio de Investigación, Desarrollo y Evaluación de Alimentos, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario y CONICET, Rosario, Argentina.
  • Panizzolo LA; Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes y CONICET, Bernal, Argentina.
  • Abirached C; Laboratorio de Propiedades Funcionales de Alimentos, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay.
J Food Sci ; 89(4): 2174-2187, 2024 Apr.
Article em En | MEDLINE | ID: mdl-38465672
ABSTRACT
A fraction of rice bran (RB), generated during the brown rice polishing, is utilized to extract oil, resulting in defatted RB (DRB). The aim of this study was to optimize the emulsification conditions to enhance the value of this byproduct by formulating potential vegan dressings and characterizing them. Enzymatic hydrolysis of the starch present in DRB yields the DRB concentrate (DRBC). A central composite design was applied and the results were analyzed using response surface methodology to select optimal conditions for an oil-in-water emulsion formula. Two formulations were chosen one corresponds to the optimal conditions, with 26.5% of oil and 73.5% of DRBC dispersion (eoptimal), and the other one with 21.7% of oil and 78.3% of dispersion (eED8). The eoptimal formulation exhibited significantly lower mean De Brouckere diameter (D4,3) value and higher viscosity when compared with eED8. For both emulsions, the particle size distribution and D4,3 remained unchanged during storage, whereas viscosity decreased, and backscattering (BS) increased. Initially, both emulsions exhibited solid viscoelastic behavior, which was partially lost during quiescent storage. The increase in BS was attributed to particle disaggregation, ultimately leading to the aforementioned change in rheological behavior. In conclusion, although the designed emulsions underwent microstructural changes, they were stable against gravitational separation. To improve stability during quiescent storage, it is suggested to incorporate a thickening agent. Hence, it is propose to procced with the development of a vegan dressing based on the eoptimal emulsion, as it exhibits superior physicochemical properties.
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza Limite: Humans Idioma: En Revista: J Food Sci Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Uruguai País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza Limite: Humans Idioma: En Revista: J Food Sci Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Uruguai País de publicação: Estados Unidos