Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?

Autores
Lingiardi, Nadia; Galante, Micaela; de Sanctis, Mariana; Spelzini, Darío
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa protein isolates have been scarcely applied in emulsion gel formulation although they seem to be a promising alternative as emulsion stabilizers. Quinoa protein isolates have a high protein content with a well-balanced amino acid profile and show good emulsifying and gelling capabilities. Unlike quinoa starch, quinoa protein isolates do not require any chemical modification before being used. The present article reviews the state of the art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of quinoa proteins in emulsion gel formulation.
Fil: Lingiardi, Nadia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Universidad del Centro Educativo Latinoamericano; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: de Sanctis, Mariana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Materia
EMULSIFYING PROPERTIES
GELLING PROPERTIES
QUINOA
VEGETABLE PROTEINS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/221362
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?Lingiardi, NadiaGalante, Micaelade Sanctis, MarianaSpelzini, DaríoEMULSIFYING PROPERTIESGELLING PROPERTIESQUINOAVEGETABLE PROTEINShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa protein isolates have been scarcely applied in emulsion gel formulation although they seem to be a promising alternative as emulsion stabilizers. Quinoa protein isolates have a high protein content with a well-balanced amino acid profile and show good emulsifying and gelling capabilities. Unlike quinoa starch, quinoa protein isolates do not require any chemical modification before being used. The present article reviews the state of the art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of quinoa proteins in emulsion gel formulation.Fil: Lingiardi, Nadia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Universidad del Centro Educativo Latinoamericano; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaFil: de Sanctis, Mariana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; ArgentinaFil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; ArgentinaElsevier2022-06info: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/11336/221362Lingiardi, Nadia; Galante, Micaela; de Sanctis, Mariana; Spelzini, Darío; Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?; Elsevier; Food Chemistry; 394; 6-2022; 1-380308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2022.133485info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:51Zoai:ri.conicet.gov.ar:11336/221362instacron: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 09:34:51.686CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
title Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
spellingShingle Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
Lingiardi, Nadia
EMULSIFYING PROPERTIES
GELLING PROPERTIES
QUINOA
VEGETABLE PROTEINS
title_short Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
title_full Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
title_fullStr Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
title_full_unstemmed Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
title_sort Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?
dc.creator.none.fl_str_mv Lingiardi, Nadia
Galante, Micaela
de Sanctis, Mariana
Spelzini, Darío
author Lingiardi, Nadia
author_facet Lingiardi, Nadia
Galante, Micaela
de Sanctis, Mariana
Spelzini, Darío
author_role author
author2 Galante, Micaela
de Sanctis, Mariana
Spelzini, Darío
author2_role author
author
author
dc.subject.none.fl_str_mv EMULSIFYING PROPERTIES
GELLING PROPERTIES
QUINOA
VEGETABLE PROTEINS
topic EMULSIFYING PROPERTIES
GELLING PROPERTIES
QUINOA
VEGETABLE PROTEINS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa protein isolates have been scarcely applied in emulsion gel formulation although they seem to be a promising alternative as emulsion stabilizers. Quinoa protein isolates have a high protein content with a well-balanced amino acid profile and show good emulsifying and gelling capabilities. Unlike quinoa starch, quinoa protein isolates do not require any chemical modification before being used. The present article reviews the state of the art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of quinoa proteins in emulsion gel formulation.
Fil: Lingiardi, Nadia. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Universidad del Centro Educativo Latinoamericano; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
Fil: de Sanctis, Mariana. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Argentina
Fil: Spelzini, Darío. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmaceuticas. Departamento de Química y Física; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Rosario; Argentina
description Emulsion gels are structured emulsion systems that behave as soft solid-like materials. Emulsion gels are commonly used in food-product design both as fat replacers and as delivery carriers of bioactive compounds. Different plant-derived proteins like soy, chia, and oat have been used in emulsion gel formulation to substitute fat in meat products and to deliver some vegetable dyes or extracts. Quinoa protein isolates have been scarcely applied in emulsion gel formulation although they seem to be a promising alternative as emulsion stabilizers. Quinoa protein isolates have a high protein content with a well-balanced amino acid profile and show good emulsifying and gelling capabilities. Unlike quinoa starch, quinoa protein isolates do not require any chemical modification before being used. The present article reviews the state of the art in food emulsion gels stabilized with vegetable proteins and highlights the potential uses of quinoa proteins in emulsion gel formulation.
publishDate 2022
dc.date.none.fl_str_mv 2022-06
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/11336/221362
Lingiardi, Nadia; Galante, Micaela; de Sanctis, Mariana; Spelzini, Darío; Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?; Elsevier; Food Chemistry; 394; 6-2022; 1-38
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/221362
identifier_str_mv Lingiardi, Nadia; Galante, Micaela; de Sanctis, Mariana; Spelzini, Darío; Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?; Elsevier; Food Chemistry; 394; 6-2022; 1-38
0308-8146
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.foodchem.2022.133485
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/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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