Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH
- Autores
- Cabezas, Dario Marcelino; Pereira Ortiz, Mariana; Wagner, Jorge Ricardo; Porfiri, María Cecilia
- Año de publicación
- 2017
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture of polysaccharides and proteins extracted from soy hulls by using a methodology based on the extraction of citric pectins. In this work we studied the effect of the addition of two different salts (NaCl and CaCl2) on the emulsifying properties of HSPS at acidic conditions. Low and high homogenization energies were used, obtaining coarse and fine emulsions, respectively. Mean droplet size, the stability against destabilizing processes (creaming, flocculation and coalescence) and the rheological properties of the emulsions were analyzed. Also, the rheology of the O/W interface was studied by using du Noüy ring geometry. Coarse HSPS emulsions were unstable to creaming, being more stable in the presence of salts. In contrast, fine HSPS emulsions showed long-term creaming stability similar to those performed with commercial citric pectin (CCP), although they differ in particle size distribution and flocculation degree. The presence of CaCl2 reduced the mean size of droplets in fine HSPS emulsions and improved their stability to flocculation and coalescence. Significant differences were observed in the rheological behavior of O/W emulsions and interfaces of HSPS and CCP with respect to the salt addition. Our results indicate that HSPS can be used in the formulation and stabilization of acidic O/W emulsions. Besides, HSPS generates emulsions with different characteristics than those obtained with citric pectins. The use of HSPS provides a suitable alternative in food engineering contributing to the exploitation and valorization of soy hulls, which represents an important waste material in soybean processing.
Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pereira Ortiz, Mariana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Porfiri, María Cecilia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Materia
-
Hull Soluble Polysaccharides
Interfacial Rheology
Oil-In-Water Emulsions
Soy Hulls
Stability - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/72851
Ver los metadatos del registro completo
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Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pHCabezas, Dario MarcelinoPereira Ortiz, MarianaWagner, Jorge RicardoPorfiri, María CeciliaHull Soluble PolysaccharidesInterfacial RheologyOil-In-Water EmulsionsSoy HullsStabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture of polysaccharides and proteins extracted from soy hulls by using a methodology based on the extraction of citric pectins. In this work we studied the effect of the addition of two different salts (NaCl and CaCl2) on the emulsifying properties of HSPS at acidic conditions. Low and high homogenization energies were used, obtaining coarse and fine emulsions, respectively. Mean droplet size, the stability against destabilizing processes (creaming, flocculation and coalescence) and the rheological properties of the emulsions were analyzed. Also, the rheology of the O/W interface was studied by using du Noüy ring geometry. Coarse HSPS emulsions were unstable to creaming, being more stable in the presence of salts. In contrast, fine HSPS emulsions showed long-term creaming stability similar to those performed with commercial citric pectin (CCP), although they differ in particle size distribution and flocculation degree. The presence of CaCl2 reduced the mean size of droplets in fine HSPS emulsions and improved their stability to flocculation and coalescence. Significant differences were observed in the rheological behavior of O/W emulsions and interfaces of HSPS and CCP with respect to the salt addition. Our results indicate that HSPS can be used in the formulation and stabilization of acidic O/W emulsions. Besides, HSPS generates emulsions with different characteristics than those obtained with citric pectins. The use of HSPS provides a suitable alternative in food engineering contributing to the exploitation and valorization of soy hulls, which represents an important waste material in soybean processing.Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pereira Ortiz, Mariana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Porfiri, María Cecilia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2017-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/72851Cabezas, Dario Marcelino; Pereira Ortiz, Mariana; Wagner, Jorge Ricardo; Porfiri, María Cecilia; Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH; Elsevier Science; Food Research International; 97; 7-2017; 62-700963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2017.03.031info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996917301291info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:53:54Zoai:ri.conicet.gov.ar:11336/72851instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:53:54.974CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH |
| title |
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH |
| spellingShingle |
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH Cabezas, Dario Marcelino Hull Soluble Polysaccharides Interfacial Rheology Oil-In-Water Emulsions Soy Hulls Stability |
| title_short |
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH |
| title_full |
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH |
| title_fullStr |
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH |
| title_full_unstemmed |
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH |
| title_sort |
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH |
| dc.creator.none.fl_str_mv |
Cabezas, Dario Marcelino Pereira Ortiz, Mariana Wagner, Jorge Ricardo Porfiri, María Cecilia |
| author |
Cabezas, Dario Marcelino |
| author_facet |
Cabezas, Dario Marcelino Pereira Ortiz, Mariana Wagner, Jorge Ricardo Porfiri, María Cecilia |
| author_role |
author |
| author2 |
Pereira Ortiz, Mariana Wagner, Jorge Ricardo Porfiri, María Cecilia |
| author2_role |
author author author |
| dc.subject.none.fl_str_mv |
Hull Soluble Polysaccharides Interfacial Rheology Oil-In-Water Emulsions Soy Hulls Stability |
| topic |
Hull Soluble Polysaccharides Interfacial Rheology Oil-In-Water Emulsions Soy Hulls Stability |
| purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| dc.description.none.fl_txt_mv |
Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture of polysaccharides and proteins extracted from soy hulls by using a methodology based on the extraction of citric pectins. In this work we studied the effect of the addition of two different salts (NaCl and CaCl2) on the emulsifying properties of HSPS at acidic conditions. Low and high homogenization energies were used, obtaining coarse and fine emulsions, respectively. Mean droplet size, the stability against destabilizing processes (creaming, flocculation and coalescence) and the rheological properties of the emulsions were analyzed. Also, the rheology of the O/W interface was studied by using du Noüy ring geometry. Coarse HSPS emulsions were unstable to creaming, being more stable in the presence of salts. In contrast, fine HSPS emulsions showed long-term creaming stability similar to those performed with commercial citric pectin (CCP), although they differ in particle size distribution and flocculation degree. The presence of CaCl2 reduced the mean size of droplets in fine HSPS emulsions and improved their stability to flocculation and coalescence. Significant differences were observed in the rheological behavior of O/W emulsions and interfaces of HSPS and CCP with respect to the salt addition. Our results indicate that HSPS can be used in the formulation and stabilization of acidic O/W emulsions. Besides, HSPS generates emulsions with different characteristics than those obtained with citric pectins. The use of HSPS provides a suitable alternative in food engineering contributing to the exploitation and valorization of soy hulls, which represents an important waste material in soybean processing. Fil: Cabezas, Dario Marcelino. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Pereira Ortiz, Mariana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Porfiri, María Cecilia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
| description |
Hull soluble polysaccharide (HSPS) is a novel product consisting in a mixture of polysaccharides and proteins extracted from soy hulls by using a methodology based on the extraction of citric pectins. In this work we studied the effect of the addition of two different salts (NaCl and CaCl2) on the emulsifying properties of HSPS at acidic conditions. Low and high homogenization energies were used, obtaining coarse and fine emulsions, respectively. Mean droplet size, the stability against destabilizing processes (creaming, flocculation and coalescence) and the rheological properties of the emulsions were analyzed. Also, the rheology of the O/W interface was studied by using du Noüy ring geometry. Coarse HSPS emulsions were unstable to creaming, being more stable in the presence of salts. In contrast, fine HSPS emulsions showed long-term creaming stability similar to those performed with commercial citric pectin (CCP), although they differ in particle size distribution and flocculation degree. The presence of CaCl2 reduced the mean size of droplets in fine HSPS emulsions and improved their stability to flocculation and coalescence. Significant differences were observed in the rheological behavior of O/W emulsions and interfaces of HSPS and CCP with respect to the salt addition. Our results indicate that HSPS can be used in the formulation and stabilization of acidic O/W emulsions. Besides, HSPS generates emulsions with different characteristics than those obtained with citric pectins. The use of HSPS provides a suitable alternative in food engineering contributing to the exploitation and valorization of soy hulls, which represents an important waste material in soybean processing. |
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2017 |
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2017-07 |
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http://hdl.handle.net/11336/72851 Cabezas, Dario Marcelino; Pereira Ortiz, Mariana; Wagner, Jorge Ricardo; Porfiri, María Cecilia; Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH; Elsevier Science; Food Research International; 97; 7-2017; 62-70 0963-9969 CONICET Digital CONICET |
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http://hdl.handle.net/11336/72851 |
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Cabezas, Dario Marcelino; Pereira Ortiz, Mariana; Wagner, Jorge Ricardo; Porfiri, María Cecilia; Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH; Elsevier Science; Food Research International; 97; 7-2017; 62-70 0963-9969 CONICET Digital CONICET |
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eng |
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