Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates

Autores
Palazolo, Gonzalo Gastón; Sobral, Pablo Antonio; Wagner, Jorge
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75–15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryoprotectant addition enhanced the freeze-thaw stability, but at low concentrations emulsions prepared with unheated soy protein isolates showed better response to freeze-thawing. Nevertheless, at the highest cryoprotectant concentration, a total stabilization was evidenced for all emulsions. The results of this article indicated that the cryoprotectants act on proteins at interfacial level.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Ciencias Exactas
Cryoprotectant
Freeze-thaw stability
O/w emulsions
Sample aging
Soy protein isolates
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/85933
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/85933
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein IsolatesPalazolo, Gonzalo GastónSobral, Pablo AntonioWagner, JorgeCiencias ExactasCryoprotectantFreeze-thaw stabilityO/w emulsionsSample agingSoy protein isolatesThe freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75–15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryoprotectant addition enhanced the freeze-thaw stability, but at low concentrations emulsions prepared with unheated soy protein isolates showed better response to freeze-thawing. Nevertheless, at the highest cryoprotectant concentration, a total stabilization was evidenced for all emulsions. The results of this article indicated that the cryoprotectants act on proteins at interfacial level.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimentos2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf2322-2337http://sedici.unlp.edu.ar/handle/10915/85933enginfo:eu-repo/semantics/altIdentifier/issn/1094-2912info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2015.1126724info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:16:44Zoai:sedici.unlp.edu.ar:10915/85933Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:16:44.629SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
title Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
spellingShingle Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
Palazolo, Gonzalo Gastón
Ciencias Exactas
Cryoprotectant
Freeze-thaw stability
O/w emulsions
Sample aging
Soy protein isolates
title_short Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
title_full Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
title_fullStr Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
title_full_unstemmed Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
title_sort Impact of Sample Aging on Freeze-Thaw Stability of Oil-in-Water Emulsions Prepared with Soy Protein Isolates
dc.creator.none.fl_str_mv Palazolo, Gonzalo Gastón
Sobral, Pablo Antonio
Wagner, Jorge
author Palazolo, Gonzalo Gastón
author_facet Palazolo, Gonzalo Gastón
Sobral, Pablo Antonio
Wagner, Jorge
author_role author
author2 Sobral, Pablo Antonio
Wagner, Jorge
author2_role author
author
dc.subject.none.fl_str_mv Ciencias Exactas
Cryoprotectant
Freeze-thaw stability
O/w emulsions
Sample aging
Soy protein isolates
topic Ciencias Exactas
Cryoprotectant
Freeze-thaw stability
O/w emulsions
Sample aging
Soy protein isolates
dc.description.none.fl_txt_mv The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75–15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryoprotectant addition enhanced the freeze-thaw stability, but at low concentrations emulsions prepared with unheated soy protein isolates showed better response to freeze-thawing. Nevertheless, at the highest cryoprotectant concentration, a total stabilization was evidenced for all emulsions. The results of this article indicated that the cryoprotectants act on proteins at interfacial level.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75–15.0% w/w). Sample aging had a negative impact of freeze-thaw stability. The cryoprotectant addition enhanced the freeze-thaw stability, but at low concentrations emulsions prepared with unheated soy protein isolates showed better response to freeze-thawing. Nevertheless, at the highest cryoprotectant concentration, a total stabilization was evidenced for all emulsions. The results of this article indicated that the cryoprotectants act on proteins at interfacial level.
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/85933
url http://sedici.unlp.edu.ar/handle/10915/85933
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1094-2912
info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2015.1126724
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
2322-2337
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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