Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages
- Autores
- Benitez, Lucas Osvaldo; Petelin, Raúl Alcides; Malvasio, Marcos; Monetta, Silvia Daiana; Rasia, Mercedes Carolina; Musumeci, Matias Alejandro; Castagnini, Juan Manuel
- Año de publicación
- 2024
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Aim: This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis for the formulation of plant-based food products. Methods: The effects of the aqueous phase formulation on the properties of the resulting O/W emulsions were evaluated by a mixture design approach. Volume-weighted mean diameter (D[4,3]) of the emulsion particles and polydispersity expressed as the difference of D[4,3] – D[3,2], apparent viscosity at a shear rate of 200 s–1 and backscattering at different times associated to the global stability of the emulsions were studied as response variables. A multi-response optimization was carried out and mathematical models were validated. Results: The ternary mixtures of the aqueous phase showed significant antagonism between the three components in all the response variables. The optimal formulation of the aqueous phase for the O/W emulsions obtained after three homogenization cycles was 78% PPC and 22% MD. The properties of the O/W optimal emulsion were according to the ones predicted by the model. Conclusions: The best-formulated emulsion is promising for developing plant-based foods and beverages.
Fil: Benitez, Lucas Osvaldo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Entre Ríos. Universidad Nacional de Entre Ríos. Centro de Investigaciones y Transferencia de Entre Ríos; Argentina
Fil: Petelin, Raúl Alcides. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Malvasio, Marcos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Monetta, Silvia Daiana. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Rasia, Mercedes Carolina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Musumeci, Matias Alejandro. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina
Fil: Castagnini, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Entre Ríos. Universidad Nacional de Entre Ríos. Centro de Investigaciones y Transferencia de Entre Ríos; Argentina. Universidad de Valencia; España - Materia
-
OIL-IN-WATER EMULSION
RICE BRAN OIL
HIGH PRESSURE VALVE HOMOGENIZER
RESPONSE SURFACE METHODOLOGY - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/260581
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Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beveragesBenitez, Lucas OsvaldoPetelin, Raúl AlcidesMalvasio, MarcosMonetta, Silvia DaianaRasia, Mercedes CarolinaMusumeci, Matias AlejandroCastagnini, Juan ManuelOIL-IN-WATER EMULSIONRICE BRAN OILHIGH PRESSURE VALVE HOMOGENIZERRESPONSE SURFACE METHODOLOGYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aim: This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis for the formulation of plant-based food products. Methods: The effects of the aqueous phase formulation on the properties of the resulting O/W emulsions were evaluated by a mixture design approach. Volume-weighted mean diameter (D[4,3]) of the emulsion particles and polydispersity expressed as the difference of D[4,3] – D[3,2], apparent viscosity at a shear rate of 200 s–1 and backscattering at different times associated to the global stability of the emulsions were studied as response variables. A multi-response optimization was carried out and mathematical models were validated. Results: The ternary mixtures of the aqueous phase showed significant antagonism between the three components in all the response variables. The optimal formulation of the aqueous phase for the O/W emulsions obtained after three homogenization cycles was 78% PPC and 22% MD. The properties of the O/W optimal emulsion were according to the ones predicted by the model. Conclusions: The best-formulated emulsion is promising for developing plant-based foods and beverages.Fil: Benitez, Lucas Osvaldo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Entre Ríos. Universidad Nacional de Entre Ríos. Centro de Investigaciones y Transferencia de Entre Ríos; ArgentinaFil: Petelin, Raúl Alcides. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Malvasio, Marcos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Monetta, Silvia Daiana. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Rasia, Mercedes Carolina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Musumeci, Matias Alejandro. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; ArgentinaFil: Castagnini, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Entre Ríos. Universidad Nacional de Entre Ríos. Centro de Investigaciones y Transferencia de Entre Ríos; Argentina. Universidad de Valencia; EspañaOpen Exploration Publishing2024-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/260581Benitez, Lucas Osvaldo; Petelin, Raúl Alcides; Malvasio, Marcos; Monetta, Silvia Daiana; Rasia, Mercedes Carolina; et al.; Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages; Open Exploration Publishing; Exploration of Foods and Foodomics; 2; 1; 2-2024; 67-822837-9020CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.explorationpub.com/Journals/eff/Article/101026info:eu-repo/semantics/altIdentifier/doi/ 10.37349/eff.2024.00026info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:38:23Zoai:ri.conicet.gov.ar:11336/260581instacron: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 09:38:23.634CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages |
title |
Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages |
spellingShingle |
Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages Benitez, Lucas Osvaldo OIL-IN-WATER EMULSION RICE BRAN OIL HIGH PRESSURE VALVE HOMOGENIZER RESPONSE SURFACE METHODOLOGY |
title_short |
Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages |
title_full |
Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages |
title_fullStr |
Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages |
title_full_unstemmed |
Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages |
title_sort |
Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages |
dc.creator.none.fl_str_mv |
Benitez, Lucas Osvaldo Petelin, Raúl Alcides Malvasio, Marcos Monetta, Silvia Daiana Rasia, Mercedes Carolina Musumeci, Matias Alejandro Castagnini, Juan Manuel |
author |
Benitez, Lucas Osvaldo |
author_facet |
Benitez, Lucas Osvaldo Petelin, Raúl Alcides Malvasio, Marcos Monetta, Silvia Daiana Rasia, Mercedes Carolina Musumeci, Matias Alejandro Castagnini, Juan Manuel |
author_role |
author |
author2 |
Petelin, Raúl Alcides Malvasio, Marcos Monetta, Silvia Daiana Rasia, Mercedes Carolina Musumeci, Matias Alejandro Castagnini, Juan Manuel |
author2_role |
author author author author author author |
dc.subject.none.fl_str_mv |
OIL-IN-WATER EMULSION RICE BRAN OIL HIGH PRESSURE VALVE HOMOGENIZER RESPONSE SURFACE METHODOLOGY |
topic |
OIL-IN-WATER EMULSION RICE BRAN OIL HIGH PRESSURE VALVE HOMOGENIZER RESPONSE SURFACE METHODOLOGY |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Aim: This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis for the formulation of plant-based food products. Methods: The effects of the aqueous phase formulation on the properties of the resulting O/W emulsions were evaluated by a mixture design approach. Volume-weighted mean diameter (D[4,3]) of the emulsion particles and polydispersity expressed as the difference of D[4,3] – D[3,2], apparent viscosity at a shear rate of 200 s–1 and backscattering at different times associated to the global stability of the emulsions were studied as response variables. A multi-response optimization was carried out and mathematical models were validated. Results: The ternary mixtures of the aqueous phase showed significant antagonism between the three components in all the response variables. The optimal formulation of the aqueous phase for the O/W emulsions obtained after three homogenization cycles was 78% PPC and 22% MD. The properties of the O/W optimal emulsion were according to the ones predicted by the model. Conclusions: The best-formulated emulsion is promising for developing plant-based foods and beverages. Fil: Benitez, Lucas Osvaldo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Entre Ríos. Universidad Nacional de Entre Ríos. Centro de Investigaciones y Transferencia de Entre Ríos; Argentina Fil: Petelin, Raúl Alcides. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina Fil: Malvasio, Marcos. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina Fil: Monetta, Silvia Daiana. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina Fil: Rasia, Mercedes Carolina. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina Fil: Musumeci, Matias Alejandro. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios. - Universidad Nacional de Entre Rios. Instituto de Ciencia y Tecnologia de Los Alimentos de Entre Rios.; Argentina Fil: Castagnini, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Entre Ríos. Universidad Nacional de Entre Ríos. Centro de Investigaciones y Transferencia de Entre Ríos; Argentina. Universidad de Valencia; España |
description |
Aim: This work aimed to develop rice bran oil-in-water (O/W) emulsions, stabilized with different mixtures of pea protein concentrate (PPC), Arabic gum (AG), and maltodextrin (MD), as the basis for the formulation of plant-based food products. Methods: The effects of the aqueous phase formulation on the properties of the resulting O/W emulsions were evaluated by a mixture design approach. Volume-weighted mean diameter (D[4,3]) of the emulsion particles and polydispersity expressed as the difference of D[4,3] – D[3,2], apparent viscosity at a shear rate of 200 s–1 and backscattering at different times associated to the global stability of the emulsions were studied as response variables. A multi-response optimization was carried out and mathematical models were validated. Results: The ternary mixtures of the aqueous phase showed significant antagonism between the three components in all the response variables. The optimal formulation of the aqueous phase for the O/W emulsions obtained after three homogenization cycles was 78% PPC and 22% MD. The properties of the O/W optimal emulsion were according to the ones predicted by the model. Conclusions: The best-formulated emulsion is promising for developing plant-based foods and beverages. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-02 |
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/11336/260581 Benitez, Lucas Osvaldo; Petelin, Raúl Alcides; Malvasio, Marcos; Monetta, Silvia Daiana; Rasia, Mercedes Carolina; et al.; Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages; Open Exploration Publishing; Exploration of Foods and Foodomics; 2; 1; 2-2024; 67-82 2837-9020 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/260581 |
identifier_str_mv |
Benitez, Lucas Osvaldo; Petelin, Raúl Alcides; Malvasio, Marcos; Monetta, Silvia Daiana; Rasia, Mercedes Carolina; et al.; Rice bran oil-in-water optimized emulsions for the development of plant-based foods and beverages; Open Exploration Publishing; Exploration of Foods and Foodomics; 2; 1; 2-2024; 67-82 2837-9020 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.explorationpub.com/Journals/eff/Article/101026 info:eu-repo/semantics/altIdentifier/doi/ 10.37349/eff.2024.00026 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Open Exploration Publishing |
publisher.none.fl_str_mv |
Open Exploration Publishing |
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 |
_version_ |
1844613212817850368 |
score |
13.070432 |