Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

Detalhes bibliográficos
Autor(a) principal: BREWER,David Ramirez
Data de Publicação: 2016
Outros Autores: FRANCO,José Maria, GARCIA-ZAPATEIRO,Luis Alberto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100064
Resumo: In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from the defatted sesame flour (DSF), obtaining a percentage of 80% ± 0.05% of protein. Emulsions were formulated through a factorial design 23. The rheological behaviour of sesame (Sesamum indicum) protein isolates-stabilised emulsions and microstructural composition were investigated. Stable emulsions with suitable rheological properties and microstructure were formulated at a concentration of 10% sesame oil and different concentrations of protein isolates, between 1.5% and 2.5%, with the best droplet distribution characteristics being shown for the 2.5% sesame protein isolates. The emulsions showed a non-Newtonian fluid behaviour, adjusting the Sisko model.
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spelling Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)dispersionsnon-Newtonian fluidSisko modelmicrostructureIn this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from the defatted sesame flour (DSF), obtaining a percentage of 80% ± 0.05% of protein. Emulsions were formulated through a factorial design 23. The rheological behaviour of sesame (Sesamum indicum) protein isolates-stabilised emulsions and microstructural composition were investigated. Stable emulsions with suitable rheological properties and microstructure were formulated at a concentration of 10% sesame oil and different concentrations of protein isolates, between 1.5% and 2.5%, with the best droplet distribution characteristics being shown for the 2.5% sesame protein isolates. The emulsions showed a non-Newtonian fluid behaviour, adjusting the Sisko model.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100064Food Science and Technology v.36 n.1 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.6761info:eu-repo/semantics/openAccessBREWER,David RamirezFRANCO,José MariaGARCIA-ZAPATEIRO,Luis Albertoeng2016-04-12T00:00:00Zoai:scielo:S0101-20612016000100064Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-04-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
title Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
spellingShingle Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
BREWER,David Ramirez
dispersions
non-Newtonian fluid
Sisko model
microstructure
title_short Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
title_full Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
title_fullStr Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
title_full_unstemmed Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
title_sort Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)
author BREWER,David Ramirez
author_facet BREWER,David Ramirez
FRANCO,José Maria
GARCIA-ZAPATEIRO,Luis Alberto
author_role author
author2 FRANCO,José Maria
GARCIA-ZAPATEIRO,Luis Alberto
author2_role author
author
dc.contributor.author.fl_str_mv BREWER,David Ramirez
FRANCO,José Maria
GARCIA-ZAPATEIRO,Luis Alberto
dc.subject.por.fl_str_mv dispersions
non-Newtonian fluid
Sisko model
microstructure
topic dispersions
non-Newtonian fluid
Sisko model
microstructure
description In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from the defatted sesame flour (DSF), obtaining a percentage of 80% ± 0.05% of protein. Emulsions were formulated through a factorial design 23. The rheological behaviour of sesame (Sesamum indicum) protein isolates-stabilised emulsions and microstructural composition were investigated. Stable emulsions with suitable rheological properties and microstructure were formulated at a concentration of 10% sesame oil and different concentrations of protein isolates, between 1.5% and 2.5%, with the best droplet distribution characteristics being shown for the 2.5% sesame protein isolates. The emulsions showed a non-Newtonian fluid behaviour, adjusting the Sisko model.
publishDate 2016
dc.date.none.fl_str_mv 2016-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100064
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100064
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.6761
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.36 n.1 2016
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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