Study of the emulsifying action of the avocado pulp associated with the whey protein

Detalhes bibliográficos
Autor(a) principal: Coelho, Marta de Oliveira
Data de Publicação: 2019
Outros Autores: Rezende, Suélen de Oliveira, Pena, Mariana Gavioli dos Reis, Costa, Fabiano Freire
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/677
Resumo: Avocado is a fruit rich in monounsaturated fats. Dairy whey has an emulsifying action and its combination with other natural components can be potentiated by forming new products that are stable and attractive to the consumer. The present study evaluated whether the avocado pulp can act as an emulsifying agent in the oil phase of an emulsion for food purposes. A basic emulsion was prepared with and without the avocado pulp. These emulsions were pasteurized and microfluidized (Mixer and Turrax). Stability tests (with and without temperature variations) and storage condition, flow test, lyophilization, characterization of samples by particle size and microscopic analysis were performed. The results showed that the stability of the emulsion with avocado was lower than the base emulsion. In the study of flow the samples of the emulsions with avocado had a greater amount of mass lost. It has been proven that there was an increase in viscosity by the emulsifying action from the avocado pulp and a reduction in the particle size of that emulsion occurred
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spelling Study of the emulsifying action of the avocado pulp associated with the whey proteinEstudo da ação emulsificante da polpa de abacate associada às proteínas do soro de leiteemulsion; temperature; microscopy; particle size.emulsão; temperatura; microscopia; tamanho de partícula.Avocado is a fruit rich in monounsaturated fats. Dairy whey has an emulsifying action and its combination with other natural components can be potentiated by forming new products that are stable and attractive to the consumer. The present study evaluated whether the avocado pulp can act as an emulsifying agent in the oil phase of an emulsion for food purposes. A basic emulsion was prepared with and without the avocado pulp. These emulsions were pasteurized and microfluidized (Mixer and Turrax). Stability tests (with and without temperature variations) and storage condition, flow test, lyophilization, characterization of samples by particle size and microscopic analysis were performed. The results showed that the stability of the emulsion with avocado was lower than the base emulsion. In the study of flow the samples of the emulsions with avocado had a greater amount of mass lost. It has been proven that there was an increase in viscosity by the emulsifying action from the avocado pulp and a reduction in the particle size of that emulsion occurredO abacate é uma fruta rica em gorduras monoinsaturadas. O soro lácteo apresenta ação emulsificante e a sua combinação com outros componentes naturais pode ser potencializada formando novos produtos estáveis e atrativos ao consumidor. O presente estudo avaliou se a polpa de abacate poderá agir como agente emulsificante na fase oleosa de uma emulsão para fins alimentícios. Foi preparada uma emulsão básica com e sem a polpa de abacate. Estas emulsões foram pasteurizadas e microfluidizadas (Mixer e Turrax). Foram realizados testes de estabilidade (com e sem variações de temperaturas) e condição de armazenamento, teste de escoamento, liofilização, caracterização das amostras por tamanho de partícula e análise microscópica. Os resultados mostraram que a estabilidade da emulsão com abacate foi inferior à emulsão base. No estudo de escoamento as amostras das emulsões com abacate tiveram uma maior quantidade de massa perdida. Foi comprovada que houve um aumento da viscosidade pela ação emulsificante proveniente da polpa de abacate e ocorreu uma redução do tamanho das partículas dessa emulsão.ILCTCoelho, Marta de OliveiraRezende, Suélen de OliveiraPena, Mariana Gavioli dos ReisCosta, Fabiano Freire2019-03-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/67710.14295/2238-6416.v73i3.677Journal of Candido Tostes Dairy Institute; v. 73, n. 3 (2018); 122-135Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 3 (2018); 122-1352238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/677/475https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/677/240https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/677/245https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/677/278Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2019-03-12T15:29:17Zoai:oai.rilct.emnuvens.com.br:article/677Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2019-03-12T15:29:17Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Study of the emulsifying action of the avocado pulp associated with the whey protein
Estudo da ação emulsificante da polpa de abacate associada às proteínas do soro de leite
title Study of the emulsifying action of the avocado pulp associated with the whey protein
spellingShingle Study of the emulsifying action of the avocado pulp associated with the whey protein
Coelho, Marta de Oliveira
emulsion; temperature; microscopy; particle size.
emulsão; temperatura; microscopia; tamanho de partícula.
title_short Study of the emulsifying action of the avocado pulp associated with the whey protein
title_full Study of the emulsifying action of the avocado pulp associated with the whey protein
title_fullStr Study of the emulsifying action of the avocado pulp associated with the whey protein
title_full_unstemmed Study of the emulsifying action of the avocado pulp associated with the whey protein
title_sort Study of the emulsifying action of the avocado pulp associated with the whey protein
author Coelho, Marta de Oliveira
author_facet Coelho, Marta de Oliveira
Rezende, Suélen de Oliveira
Pena, Mariana Gavioli dos Reis
Costa, Fabiano Freire
author_role author
author2 Rezende, Suélen de Oliveira
Pena, Mariana Gavioli dos Reis
Costa, Fabiano Freire
author2_role author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Coelho, Marta de Oliveira
Rezende, Suélen de Oliveira
Pena, Mariana Gavioli dos Reis
Costa, Fabiano Freire
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv emulsion; temperature; microscopy; particle size.
emulsão; temperatura; microscopia; tamanho de partícula.
topic emulsion; temperature; microscopy; particle size.
emulsão; temperatura; microscopia; tamanho de partícula.
description Avocado is a fruit rich in monounsaturated fats. Dairy whey has an emulsifying action and its combination with other natural components can be potentiated by forming new products that are stable and attractive to the consumer. The present study evaluated whether the avocado pulp can act as an emulsifying agent in the oil phase of an emulsion for food purposes. A basic emulsion was prepared with and without the avocado pulp. These emulsions were pasteurized and microfluidized (Mixer and Turrax). Stability tests (with and without temperature variations) and storage condition, flow test, lyophilization, characterization of samples by particle size and microscopic analysis were performed. The results showed that the stability of the emulsion with avocado was lower than the base emulsion. In the study of flow the samples of the emulsions with avocado had a greater amount of mass lost. It has been proven that there was an increase in viscosity by the emulsifying action from the avocado pulp and a reduction in the particle size of that emulsion occurred
publishDate 2019
dc.date.none.fl_str_mv 2019-03-12
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/677
10.14295/2238-6416.v73i3.677
url https://www.revistadoilct.com.br/rilct/article/view/677
identifier_str_mv 10.14295/2238-6416.v73i3.677
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/677/475
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/677/240
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/677/245
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/677/278
dc.rights.driver.fl_str_mv Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2019 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 73, n. 3 (2018); 122-135
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 3 (2018); 122-135
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron_str EPAMIG
institution EPAMIG
reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
repository.mail.fl_str_mv ||revistadoilct@epamig.br|| revistadoilct@oi.com.br
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