{"title":"Development of Bioactive Quinoa Protein Hydrolysate-based Emulsion Gels: Evaluation of Their Antioxidant and Rheological Properties","authors":"Nadia Lingiardi, Micaela Galante, Darío Spelzini","doi":"10.1007/s11483-024-09899-7","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to develop oil-in-water emulsion gels based on quinoa protein hydrolysates, alginate, and high-oleic sunflower oil, to assess their antioxidant activity, and to evaluate their viscoelastic properties. Quinoa protein concentrate (QPC) was hydrolyzed using alcalase. The resulting quinoa protein hydrolysates (QPH) (DH: 30 ± 4%) were evaluated for their iron-chelating activity and reducing power. The antioxidant capacity of emulsion gels based on QPC or QPH was determined using the ABTS and DPPH methods, and rheological analysis was also performed. The QPH exhibited higher ability to chelate ferrous ions and greater reducing power than QPC. The ABTS and DPPH free radical scavenging activity of the QPH-based emulsion gels was higher than that obtained from QPC-based emulsion gels. Furthermore, QPH was more effective in reducing lipid oxidation. After 30 days of storage, QPH-based emulsion gels showed lower levels of malondialdehyde compared to those obtained from QPC-based emulsion gels. The rheological behavior of the emulsion gels revealed that the storage modulus (Gʹ) was greater than the loss modulus (Gʺ) throughout the entire frequency range, thus deformation in the linear region was mainly elastic. The strain recovery occurred because of the good viscoelastic properties of the samples. Although the strengthening of QPH-based emulsion gels was less than that of the QPC-based gels, the gel structure remained stable through the entire temperature range. Overall, this evidence strongly suggests that quinoa protein hydrolysates can be effectively employed in the development of soft-solid food acting as natural antioxidant sources and preventing lipid oxidation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-024-09899-7.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09899-7","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study aimed to develop oil-in-water emulsion gels based on quinoa protein hydrolysates, alginate, and high-oleic sunflower oil, to assess their antioxidant activity, and to evaluate their viscoelastic properties. Quinoa protein concentrate (QPC) was hydrolyzed using alcalase. The resulting quinoa protein hydrolysates (QPH) (DH: 30 ± 4%) were evaluated for their iron-chelating activity and reducing power. The antioxidant capacity of emulsion gels based on QPC or QPH was determined using the ABTS and DPPH methods, and rheological analysis was also performed. The QPH exhibited higher ability to chelate ferrous ions and greater reducing power than QPC. The ABTS and DPPH free radical scavenging activity of the QPH-based emulsion gels was higher than that obtained from QPC-based emulsion gels. Furthermore, QPH was more effective in reducing lipid oxidation. After 30 days of storage, QPH-based emulsion gels showed lower levels of malondialdehyde compared to those obtained from QPC-based emulsion gels. The rheological behavior of the emulsion gels revealed that the storage modulus (Gʹ) was greater than the loss modulus (Gʺ) throughout the entire frequency range, thus deformation in the linear region was mainly elastic. The strain recovery occurred because of the good viscoelastic properties of the samples. Although the strengthening of QPH-based emulsion gels was less than that of the QPC-based gels, the gel structure remained stable through the entire temperature range. Overall, this evidence strongly suggests that quinoa protein hydrolysates can be effectively employed in the development of soft-solid food acting as natural antioxidant sources and preventing lipid oxidation.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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