Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate-based emulsion gels

JSFA reports Pub Date : 2024-04-04 DOI:10.1002/jsf2.189

Nadia Lingiardi, Micaela Galante, Darío Spelzini

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Abstract

Background

This work studies emulsion gel (EG) formulation with quinoa proteins (QP), high-oleic sunflower oil and alginate, and the effect of QP concentration (0.5–1–2%) and the oil volume fraction (10–30–50%) on the physicochemical and mechanical properties of EG systems. EGs were tested for their microstructural and textural attributes, color, and water holding capacity as well as for their thermal, physical, and oxidative stability.

Results

The microstructure of EG showed that with increasing QP concentrations, the gel structure tended to be much denser, with oil droplets entrapped within the network. A significant decrease in droplet diameter with increasing QP concentration (p = 0.015) and oil volume fraction (p < 0.000) was observed. Hardness mean value was 2.8 N ± 0.5, reaching the highest value with 1 and 2% QP and 30% oil (p < 0.000). Cohesiveness shows a similar trend to that observed for hardness, while springiness showed the opposite behavior. As for adhesiveness, there were no significant differences between samples. EG have high lightness with slight yellow and green contributions. The mean water holding capacity was 88 ± 4%, and after heat treatment all samples exhibited a good fluid retention, significantly lower for the lower oil volume fraction (p = 0.001). EG, also proved to be highly stable against creaming and oxidative damage.

Conclusion

Results suggest that EG could be useful to create a new generation of healthier and innovative products that could substitute animal fat and deliver nutrients and biological compounds, thus improving food quality.

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藜麦蛋白浓度和油体积分数对藻酸盐乳液凝胶的理化和机械特性的影响

背景这项工作研究了藜麦蛋白（QP）、高油酸葵花籽油和海藻酸的乳液凝胶（EG）配方，以及 QP 浓度（0.5-1-2%）和油的体积分数（10-30-50%）对 EG 系统的物理化学和机械性能的影响。对 EG 的微观结构和纹理属性、颜色、持水能力以及热稳定性、物理稳定性和氧化稳定性进行了测试。结果 EG 的微观结构显示，随着 QP 浓度的增加，凝胶结构变得更加致密，网络中夹杂着油滴。随着 QP 浓度（p = 0.015）和油体积分数（p < 0.000）的增加，液滴直径明显减小。硬度平均值为 2.8 N ± 0.5，1%、2% QP 和 30% 油的硬度值最高（p < 0.000）。粘合性与硬度的趋势相似，而回弹性则相反。至于粘合性，不同样品之间没有显著差异。EG 的亮度较高，略带黄色和绿色。平均持水量为 88 ± 4%，经过热处理后，所有样品都表现出良好的保水性，油的体积分数越低，保水量越低（p = 0.001）。事实还证明，EG 对起皱和氧化损伤具有很高的稳定性。结论研究结果表明，EG 可以替代动物脂肪，提供营养成分和生物化合物，从而提高食品质量，有助于生产出新一代更健康的创新产品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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