IIIA   26586
INSTITUTO DE INVESTIGACION E INGENIERIA AMBIENTAL
Unidad Ejecutora - UE
artículos
Título:
Relationship between Formulation, Gelation Kinetics, Micro/Nanostructure and Rheological Properties of SodiumCaseinate Nanoemulsion-Based Acid Gels for Food Applicatio
Autor/es:
JUAN MONTES DE OCA AVALOS; ALBA NAVARRO; CRISTIAN HUCK-IRIART; MARÍA LIDIA HERRERA; VIRGINIA BORRONI; ROBERTO J. CANDAL
Revista:
FOOD AND BIOPROCESS TECHNOLOGY
Editorial:
SPRINGER
Referencias:
Lugar: Berlin; Año: 2020 vol. 13 p. 288 - 299
ISSN:
1935-5130
Resumen:
Legislation and concerns about health effects of trans and saturated fatty acids have led to elimination or reduction of them infoods formulation. One of the alternatives for structuring food with healthy ingredients is using food-grade biopolymers such asproteins or polysaccharides to formulate hydrogels. The aimof the present work was to study the relationship among formulation,gelation kinetics, structure, and rheological properties of sodium caseinate (NaCas)/sunflower oil hydrogels prepared fromnanoemulsions. NaCas was used as stabilizer in concentrations of 1, 2, 3, or 4 wt.%. Sucrose was also added in 2, 4, 6, or8 wt.% to the 4-wt.% nanoemulsion. Gelation kinetics was studied by two methods: oscillatory rheometry and Turbiscan.Although gelation time values were significantly different between methods, tendencies were similar: values decreased withincreasing protein and sucrose contents. However, the most influential factor on gelation time was the ratio glucono-delta-lactone(GDL)/NaCas. Structure was analyzed by confocal laser scanning microscopy and synchrotron X-ray microtomography. Lowproteincontent hydrogels (1 or 2 wt.%) had an inhomogeneous structure containing nano- and conventional-size droplets whilethe 4-wt.% hydrogel kept the initial structural characteristics: homogeneity in dispersed phase distribution and non-aggregatednanodroplets. Sucrose improved structure in terms of homogeneity. Analyses of X-ray microtomoghraphy data showed thatwhile the porosity diminished, the wall width increased with increasing protein and sucrose contents. The hydrogel formulatedwith 4 wt.%NaCas and 8 wt.%sucrose showed a structure with nanodroplets evenly distributed and the highest G′∞ values of allhydrogels.