Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions

Autores
Palazolo, Gonzalo Gastón; Sobral, Pablo A.; Wagner, Jorge Ricardo
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The cryoprotective effect of dehydrated tofu whey (DTW) and sucrose on freeze-thaw stability of sunflower oil-in-water emulsions stabilized by soy protein isolate was comparatively evaluated at equivalent carbohydrate content (0.066, 0.33 and 1.5 g/100 g emulsion). The influence of frozen storage time at -18 +/- 2 °C for different periods (1-130 days) was evaluated. Emulsion stability was assessed by oiling off and particle size measurements. For unfrozen and freeze-thawed emulsions, flocculation index (FI) was determined from De Brouckere mean diameters (D4,3) in the absence and presence of sodium dodecyl sulfate (SDS). Coalescence index (CI) was evaluated through variation of D4,3 values before and after freeze-thawing. Control emulsion, without cryoprotectant, was highly unstable whatever the frozen storage period. Both cryoprotectants improved emulsion stability by decreasing the amount of freezable water. However, the protective effect of DTW was better than that of sucrose. After a prolonged storage (130 days), a high stability to coalescence (CI < 2) was observed when DTW was added at the highest concentration. In contrast, sucrose only was effective as cryoprotectant at relatively short periods of frozen storage (< 30 days). The presence of other components of DTW as glycosylated whey soy proteins would give an additional protective effect. This study has demonstrated that the addition of DTW is helpful to improve the stability of protein-stabilized o/w emulsions subjected to freeze-thawing.
Fil: Palazolo, Gonzalo Gastón. 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: Sobral, Pablo A.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología 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
Materia
Cryoprotective Effect
Freeze-Thawing
O/W Emulsions
Soy Protein Isolates
Storage Time
Tofu Whey
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/23911
Acceder
id CONICETDig_1f3bc6056dc322c6525b4b6d69055bd0
oai_identifier_str oai:ri.conicet.gov.ar:11336/23911
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsionsPalazolo, Gonzalo GastónSobral, Pablo A.Wagner, Jorge RicardoCryoprotective EffectFreeze-ThawingO/W EmulsionsSoy Protein IsolatesStorage TimeTofu Wheyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The cryoprotective effect of dehydrated tofu whey (DTW) and sucrose on freeze-thaw stability of sunflower oil-in-water emulsions stabilized by soy protein isolate was comparatively evaluated at equivalent carbohydrate content (0.066, 0.33 and 1.5 g/100 g emulsion). The influence of frozen storage time at -18 +/- 2 °C for different periods (1-130 days) was evaluated. Emulsion stability was assessed by oiling off and particle size measurements. For unfrozen and freeze-thawed emulsions, flocculation index (FI) was determined from De Brouckere mean diameters (D4,3) in the absence and presence of sodium dodecyl sulfate (SDS). Coalescence index (CI) was evaluated through variation of D4,3 values before and after freeze-thawing. Control emulsion, without cryoprotectant, was highly unstable whatever the frozen storage period. Both cryoprotectants improved emulsion stability by decreasing the amount of freezable water. However, the protective effect of DTW was better than that of sucrose. After a prolonged storage (130 days), a high stability to coalescence (CI < 2) was observed when DTW was added at the highest concentration. In contrast, sucrose only was effective as cryoprotectant at relatively short periods of frozen storage (< 30 days). The presence of other components of DTW as glycosylated whey soy proteins would give an additional protective effect. This study has demonstrated that the addition of DTW is helpful to improve the stability of protein-stabilized o/w emulsions subjected to freeze-thawing.Fil: Palazolo, Gonzalo Gastón. 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: Sobral, Pablo A.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología 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; ArgentinaElsevier2012-07info: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/11336/23911Palazolo, Gonzalo Gastón; Sobral, Pablo A.; Wagner, Jorge Ricardo; Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions; Elsevier; LWT - Food Science and Technology; 50; 2; 7-2012; 773-7810023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.07.010info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812002940info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:55:18Zoai:ri.conicet.gov.ar:11336/23911instacron: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:34982025-09-29 09:55:18.976CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
title Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
spellingShingle Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
Palazolo, Gonzalo Gastón
Cryoprotective Effect
Freeze-Thawing
O/W Emulsions
Soy Protein Isolates
Storage Time
Tofu Whey
title_short Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
title_full Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
title_fullStr Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
title_full_unstemmed Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
title_sort Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
dc.creator.none.fl_str_mv Palazolo, Gonzalo Gastón
Sobral, Pablo A.
Wagner, Jorge Ricardo
author Palazolo, Gonzalo Gastón
author_facet Palazolo, Gonzalo Gastón
Sobral, Pablo A.
Wagner, Jorge Ricardo
author_role author
author2 Sobral, Pablo A.
Wagner, Jorge Ricardo
author2_role author
author
dc.subject.none.fl_str_mv Cryoprotective Effect
Freeze-Thawing
O/W Emulsions
Soy Protein Isolates
Storage Time
Tofu Whey
topic Cryoprotective Effect
Freeze-Thawing
O/W Emulsions
Soy Protein Isolates
Storage Time
Tofu Whey
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The cryoprotective effect of dehydrated tofu whey (DTW) and sucrose on freeze-thaw stability of sunflower oil-in-water emulsions stabilized by soy protein isolate was comparatively evaluated at equivalent carbohydrate content (0.066, 0.33 and 1.5 g/100 g emulsion). The influence of frozen storage time at -18 +/- 2 °C for different periods (1-130 days) was evaluated. Emulsion stability was assessed by oiling off and particle size measurements. For unfrozen and freeze-thawed emulsions, flocculation index (FI) was determined from De Brouckere mean diameters (D4,3) in the absence and presence of sodium dodecyl sulfate (SDS). Coalescence index (CI) was evaluated through variation of D4,3 values before and after freeze-thawing. Control emulsion, without cryoprotectant, was highly unstable whatever the frozen storage period. Both cryoprotectants improved emulsion stability by decreasing the amount of freezable water. However, the protective effect of DTW was better than that of sucrose. After a prolonged storage (130 days), a high stability to coalescence (CI < 2) was observed when DTW was added at the highest concentration. In contrast, sucrose only was effective as cryoprotectant at relatively short periods of frozen storage (< 30 days). The presence of other components of DTW as glycosylated whey soy proteins would give an additional protective effect. This study has demonstrated that the addition of DTW is helpful to improve the stability of protein-stabilized o/w emulsions subjected to freeze-thawing.
Fil: Palazolo, Gonzalo Gastón. 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: Sobral, Pablo A.. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología 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
description The cryoprotective effect of dehydrated tofu whey (DTW) and sucrose on freeze-thaw stability of sunflower oil-in-water emulsions stabilized by soy protein isolate was comparatively evaluated at equivalent carbohydrate content (0.066, 0.33 and 1.5 g/100 g emulsion). The influence of frozen storage time at -18 +/- 2 °C for different periods (1-130 days) was evaluated. Emulsion stability was assessed by oiling off and particle size measurements. For unfrozen and freeze-thawed emulsions, flocculation index (FI) was determined from De Brouckere mean diameters (D4,3) in the absence and presence of sodium dodecyl sulfate (SDS). Coalescence index (CI) was evaluated through variation of D4,3 values before and after freeze-thawing. Control emulsion, without cryoprotectant, was highly unstable whatever the frozen storage period. Both cryoprotectants improved emulsion stability by decreasing the amount of freezable water. However, the protective effect of DTW was better than that of sucrose. After a prolonged storage (130 days), a high stability to coalescence (CI < 2) was observed when DTW was added at the highest concentration. In contrast, sucrose only was effective as cryoprotectant at relatively short periods of frozen storage (< 30 days). The presence of other components of DTW as glycosylated whey soy proteins would give an additional protective effect. This study has demonstrated that the addition of DTW is helpful to improve the stability of protein-stabilized o/w emulsions subjected to freeze-thawing.
publishDate 2012
dc.date.none.fl_str_mv 2012-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/23911
Palazolo, Gonzalo Gastón; Sobral, Pablo A.; Wagner, Jorge Ricardo; Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions; Elsevier; LWT - Food Science and Technology; 50; 2; 7-2012; 773-781
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/23911
identifier_str_mv Palazolo, Gonzalo Gastón; Sobral, Pablo A.; Wagner, Jorge Ricardo; Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions; Elsevier; LWT - Food Science and Technology; 50; 2; 7-2012; 773-781
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.07.010
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812002940
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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