A Novel French-Style Salad Dressing Based on Pickering Emulsion of Oil-Water Lycopene from Guava and Cellulose Nanofibers.

IF 4.2 2区化学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY

Molecules Pub Date : 2024-10-30 DOI:10.3390/molecules29215118

Catalina Gómez-Hoyos, Angélica Serpa-Guerra, Shaydier Argel Pérez, Jorge Andrés Velásquez Cock, Lina Vélez-Acosta, Piedad Gañán-Rojo, Robin Zuluaga-Gallego

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引用次数: 0

Abstract

The objective of this research was to assess the potential of a Pickering emulsion based on lycopene extracted from guava by sunflower oil-water and cellulose nanofibers (CNFs) isolated from banana residues as a novel ingredient for a French-style salad dressing. The aim was to determine the impact of this emulsion on the stability and rheological properties of the dressing as well as ascertain the presence of lycopene in the final product. The particle size distribution, rheological properties, and emulsion stability of the Pickering emulsion and salad dressing were evaluated. The sample exhibiting the optimal stability condition contained 0.5 wt.% of CNFs (EPI0.5). In order to prepare the French salad dressing based on this Pickering emulsion, three concentrations of vinegar were analyzed. All samples contained white salt and sugar. The findings suggest that alterations in emulsion stability may be influenced by the vinegar content and the presence of salt, particularly during the storage period, which also affects the concentration of lycopene. Notwithstanding these findings, the untrained panelists expressed a favorable opinion and acceptance of the dressings, indicating that the product could serve as an alternative means of enriching food through the incorporation of beneficial substances such as lycopene.

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基于番石榴番茄红素油水乳液和纤维素纳米纤维的新型法式沙拉酱

本研究的目的是评估一种基于从番石榴中提取的番茄红素、葵花籽油-水和从香蕉残渣中分离出的纤维素纳米纤维（CNFs）的 Pickering 乳液作为法式沙拉酱新配料的潜力。研究的目的是确定这种乳液对沙拉酱稳定性和流变特性的影响，并确定最终产品中是否含有番茄红素。对皮克林乳液和沙拉酱的粒度分布、流变特性和乳液稳定性进行了评估。显示出最佳稳定性条件的样品含有 0.5 重量百分比的 CNFs（EPI0.5）。为了根据这种皮克林乳液制备法式沙拉酱，对三种浓度的醋进行了分析。所有样品均含有白盐和糖。研究结果表明，乳液稳定性的改变可能会受到醋含量和盐的影响，尤其是在储存期间，这也会影响番茄红素的浓度。尽管有这些发现，但未经培训的小组成员对调味品表示了好评和认可，这表明该产品可以作为一种替代方法，通过加入番茄红素等有益物质来丰富食物。

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来源期刊

Molecules 化学-有机化学

CiteScore

7.40

自引率

8.70%

发文量

7524

审稿时长

1.4 months

期刊介绍： Molecules (ISSN 1420-3049, CODEN: MOLEFW) is an open access journal of synthetic organic chemistry and natural product chemistry. All articles are peer-reviewed and published continously upon acceptance. Molecules is published by MDPI, Basel, Switzerland. Our aim is to encourage chemists to publish as much as possible their experimental detail, particularly synthetic procedures and characterization information. There is no restriction on the length of the experimental section. In addition, availability of compound samples is published and considered as important information. Authors are encouraged to register or deposit their chemical samples through the non-profit international organization Molecular Diversity Preservation International (MDPI). Molecules has been launched in 1996 to preserve and exploit molecular diversity of both, chemical information and chemical substances.