Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
- Autores
- Benitez, Lucas Osvaldo; Castagnini, Juan Manuel; Añon, Maria Cristina; Salgado, Pablo Rodrigo
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The aim of this work was to develop rice bran oil-in-water emulsions stabilized with proteins and polysaccharides from soybean meal as the basis of food products able to be included in ketogenic diet. The effect of the formulation (ketogenic ratios and oil mass fractions) and the high-pressure homogenization conditions (number of homogenization cycles) on the properties of the resulting O/W emulsions was evaluated. All freshly prepared emulsions showed multimodal particle size distributions and shear-thinning behaviour. At a fixed ketogenic ratio, all emulsions had the same oil to emulsifiers + stabilizers proportion, but increasing their oil mass fraction resulted in systems composed by smaller particles with greater interfacial area, and apparent viscosity. The same effect was observed by increasing the number of homogenization cycles. Meanwhile, increasing the ketogenic ratio (at a fixed oil mass fraction) diminished its apparent viscosity. Most of the studied emulsions were stable for seven days of quiescent refrigerated storage, although some changes in its particle size distributions were observed. Only, the stored emulsions with the highest ketogenic ratio and the lowest oil mass fraction presented gravitational separation but no phase separation. Emulsions prepared after five homogenization cycles presented greater stability to the coalescence than those prepared in one cycle.
Fil: Benitez, Lucas Osvaldo. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Castagnini, Juan Manuel. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina
Fil: Añon, Maria Cristina. 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: Salgado, Pablo Rodrigo. 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 - Materia
-
O/W EMULSION STABILITY
RICE BRAN OIL
SOYBEAN MEAL
VALVE HIGH-PRESSURE HOMOGENIZER
KETOGENIC DIET - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/112025
Ver los metadatos del registro completo
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Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic dietsBenitez, Lucas OsvaldoCastagnini, Juan ManuelAñon, Maria CristinaSalgado, Pablo RodrigoO/W EMULSION STABILITYRICE BRAN OILSOYBEAN MEALVALVE HIGH-PRESSURE HOMOGENIZERKETOGENIC DIEThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to develop rice bran oil-in-water emulsions stabilized with proteins and polysaccharides from soybean meal as the basis of food products able to be included in ketogenic diet. The effect of the formulation (ketogenic ratios and oil mass fractions) and the high-pressure homogenization conditions (number of homogenization cycles) on the properties of the resulting O/W emulsions was evaluated. All freshly prepared emulsions showed multimodal particle size distributions and shear-thinning behaviour. At a fixed ketogenic ratio, all emulsions had the same oil to emulsifiers + stabilizers proportion, but increasing their oil mass fraction resulted in systems composed by smaller particles with greater interfacial area, and apparent viscosity. The same effect was observed by increasing the number of homogenization cycles. Meanwhile, increasing the ketogenic ratio (at a fixed oil mass fraction) diminished its apparent viscosity. Most of the studied emulsions were stable for seven days of quiescent refrigerated storage, although some changes in its particle size distributions were observed. Only, the stored emulsions with the highest ketogenic ratio and the lowest oil mass fraction presented gravitational separation but no phase separation. Emulsions prepared after five homogenization cycles presented greater stability to the coalescence than those prepared in one cycle.Fil: Benitez, Lucas Osvaldo. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Castagnini, Juan Manuel. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; ArgentinaFil: Añon, Maria Cristina. 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: Salgado, Pablo Rodrigo. 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; ArgentinaElsevier Science2020-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/112025Benitez, Lucas Osvaldo; Castagnini, Juan Manuel; Añon, Maria Cristina; Salgado, Pablo Rodrigo; Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020; 1-80023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S002364381931151Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108809info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:49:45Zoai:ri.conicet.gov.ar:11336/112025instacron: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 09:49:45.301CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets |
title |
Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets |
spellingShingle |
Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets Benitez, Lucas Osvaldo O/W EMULSION STABILITY RICE BRAN OIL SOYBEAN MEAL VALVE HIGH-PRESSURE HOMOGENIZER KETOGENIC DIET |
title_short |
Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets |
title_full |
Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets |
title_fullStr |
Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets |
title_full_unstemmed |
Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets |
title_sort |
Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets |
dc.creator.none.fl_str_mv |
Benitez, Lucas Osvaldo Castagnini, Juan Manuel Añon, Maria Cristina Salgado, Pablo Rodrigo |
author |
Benitez, Lucas Osvaldo |
author_facet |
Benitez, Lucas Osvaldo Castagnini, Juan Manuel Añon, Maria Cristina Salgado, Pablo Rodrigo |
author_role |
author |
author2 |
Castagnini, Juan Manuel Añon, Maria Cristina Salgado, Pablo Rodrigo |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
O/W EMULSION STABILITY RICE BRAN OIL SOYBEAN MEAL VALVE HIGH-PRESSURE HOMOGENIZER KETOGENIC DIET |
topic |
O/W EMULSION STABILITY RICE BRAN OIL SOYBEAN MEAL VALVE HIGH-PRESSURE HOMOGENIZER KETOGENIC DIET |
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 aim of this work was to develop rice bran oil-in-water emulsions stabilized with proteins and polysaccharides from soybean meal as the basis of food products able to be included in ketogenic diet. The effect of the formulation (ketogenic ratios and oil mass fractions) and the high-pressure homogenization conditions (number of homogenization cycles) on the properties of the resulting O/W emulsions was evaluated. All freshly prepared emulsions showed multimodal particle size distributions and shear-thinning behaviour. At a fixed ketogenic ratio, all emulsions had the same oil to emulsifiers + stabilizers proportion, but increasing their oil mass fraction resulted in systems composed by smaller particles with greater interfacial area, and apparent viscosity. The same effect was observed by increasing the number of homogenization cycles. Meanwhile, increasing the ketogenic ratio (at a fixed oil mass fraction) diminished its apparent viscosity. Most of the studied emulsions were stable for seven days of quiescent refrigerated storage, although some changes in its particle size distributions were observed. Only, the stored emulsions with the highest ketogenic ratio and the lowest oil mass fraction presented gravitational separation but no phase separation. Emulsions prepared after five homogenization cycles presented greater stability to the coalescence than those prepared in one cycle. Fil: Benitez, Lucas Osvaldo. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Castagnini, Juan Manuel. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina Fil: Añon, Maria Cristina. 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: Salgado, Pablo Rodrigo. 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 |
description |
The aim of this work was to develop rice bran oil-in-water emulsions stabilized with proteins and polysaccharides from soybean meal as the basis of food products able to be included in ketogenic diet. The effect of the formulation (ketogenic ratios and oil mass fractions) and the high-pressure homogenization conditions (number of homogenization cycles) on the properties of the resulting O/W emulsions was evaluated. All freshly prepared emulsions showed multimodal particle size distributions and shear-thinning behaviour. At a fixed ketogenic ratio, all emulsions had the same oil to emulsifiers + stabilizers proportion, but increasing their oil mass fraction resulted in systems composed by smaller particles with greater interfacial area, and apparent viscosity. The same effect was observed by increasing the number of homogenization cycles. Meanwhile, increasing the ketogenic ratio (at a fixed oil mass fraction) diminished its apparent viscosity. Most of the studied emulsions were stable for seven days of quiescent refrigerated storage, although some changes in its particle size distributions were observed. Only, the stored emulsions with the highest ketogenic ratio and the lowest oil mass fraction presented gravitational separation but no phase separation. Emulsions prepared after five homogenization cycles presented greater stability to the coalescence than those prepared in one cycle. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01 |
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/11336/112025 Benitez, Lucas Osvaldo; Castagnini, Juan Manuel; Añon, Maria Cristina; Salgado, Pablo Rodrigo; Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020; 1-8 0023-6438 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/112025 |
identifier_str_mv |
Benitez, Lucas Osvaldo; Castagnini, Juan Manuel; Añon, Maria Cristina; Salgado, Pablo Rodrigo; Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020; 1-8 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/url/https://linkinghub.elsevier.com/retrieve/pii/S002364381931151X info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108809 |
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/vnd.openxmlformats-officedocument.wordprocessingml.document application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier Science |
publisher.none.fl_str_mv |
Elsevier Science |
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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1844613537513603072 |
score |
13.070432 |