Grossi Bovi Karatay Graziele, Medeiros Theóphilo Galvão Andrêssa Maria, Dupas Hubinger Miriam
Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, 80, Campinas 13083-862, Brazil.
Foods. 2022 May 28;11(11):1588. doi: 10.3390/foods11111588.
Aquafaba is a liquid residue of cooked pulses, which is generally discarded as waste. However, it is rich in proteins and, thus, can be used as a plant-based emulsifier to structure vegetable oil. This study investigates chickpea aquafaba (CA) as an agent to structure different oil phase volumes (Φ) of canola oil (CO). CO was structured in the form of conventional emulsions (EΦ65% and EΦ70%) and high internal phase emulsion (HIPE) (EΦ75%) by the one-pot homogenization method. Emulsions were evaluated for a period of 60 days at 25 °C in terms of average droplet size (11.0−15.9 µm), microscopy, rheological properties, and oil loss (<1.5%). All systems presented predominantly elastic behavior and high resistance to coalescence. EΦ75% was the most stable system throughout the 60 days of storage. This study developed an inexpensive and easy to prepare potential substitute for saturated and trans-fat in food products. Moreover, it showed a valuable utilization of an often-wasted by-product and its conversion into a food ingredient.
鹰嘴豆水是煮熟豆类的液体残余物，通常作为废物丢弃。然而，它富含蛋白质，因此可用作植物基乳化剂来构建植物油结构。本研究考察了鹰嘴豆水（CA）作为构建不同油菜籽油（CO）油相体积（Φ）的试剂。通过一锅法均质化将CO构建成常规乳液（EΦ65%和EΦ70%）和高内相乳液（HIPE）（EΦ75%）的形式。在25℃下对乳液进行60天的评估，评估指标包括平均液滴尺寸（11.0−15.9 µm）、显微镜观察、流变学性质和油损失（<1.5%）。所有体系均呈现出主要的弹性行为和高抗聚结性。在整个60天的储存期内，EΦ75%是最稳定的体系。本研究开发了一种廉价且易于制备的潜在替代品，可用于食品中替代饱和脂肪和反式脂肪。此外，它展示了对一种常被浪费的副产品的宝贵利用，并将其转化为食品成分。
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